Barbecue Chicken Lettuce Cups

Makes 4 servings


2 packed cups finely shredded green cabbage

1 large carrot, peeled and shredded

½ medium cucumber, peeled, seeded, and diced

4 green onions, thinly sliced

¼ cup mayonnaise

2 tablespoons cider vinegar

1½ teaspoons fine sea salt, divided

1¼ teaspoons black pepper, divided

1 teaspoon sugar

4 boneless skinless chicken thighs

1 tablespoon preferred vegetable oil

½ cup preferred barbecue sauce, plus more for serving

8 large butter or romaine lettuce leaves

1 cup BBQ Bacon Cheddar Whisps, roughly crushed


  1. In a large bowl mix together cabbage, carrot, cucumber, green onion, mayonnaise, vinegar, ½ teaspoon salt, ¼ teaspoon pepper, and sugar. Set aside.
  2. Brush chicken with oil and sprinkle with remaining 1 teaspoon salt and 1 teaspoon pepper.
  3. Prepare a hot grill fire or preheat grill to medium-high. Place chicken on grill and cook, turning once, until well-browned and internal temperature reaches 160℉, about 10 minutes. Brush chicken liberally with barbecue sauce on both sides and cook until internal temperature reaches 175℉.
  4. Transfer to a cutting board and let sit 5 minutes. Thinly slice chicken.
  5. Divide slaw between lettuce leaves, top with chicken, and sprinkle with Whisps. Serve with more barbecue sauce.