BBQ Chicken Sandwich (Printable Version)

Smoky barbecue chicken with fresh slaw on soft buns makes a flavorful and easy sandwich.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), cooked and shredded or grilled and sliced

→ Barbecue Sauce

02 - 1 cup barbecue sauce (240 ml), store-bought or homemade

→ Sandwich

03 - 4 soft sandwich buns or brioche buns
04 - 1 tablespoon unsalted butter (optional, for toasting buns)

→ Slaw (optional but recommended)

05 - 1 cup shredded green cabbage (80 g)
06 - 1/2 cup shredded carrots (40 g)
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon apple cider vinegar
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Toppings (optional)

11 - Sliced pickles
12 - Red onion rings

# Directions:

01 - If the chicken is uncooked, grill or poach breasts until they reach an internal temperature of 165°F. Shred the meat using two forks.
02 - In a medium bowl, combine the shredded or sliced chicken with barbecue sauce, tossing until evenly coated.
03 - In a small bowl, mix shredded cabbage, carrots, mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
04 - Melt butter in a skillet over medium heat. Place buns cut side down and toast for about 1 minute or until golden.
05 - Layer barbecue chicken on the bottom half of each bun. Add slaw, pickles, and red onion rings if desired. Cover with the top bun.
06 - Serve sandwiches immediately while warm.

# Expert Advice:

01 -
  • It comes together in half an hour, even on your most chaotic evenings.
  • The smoky sweetness of the sauce balanced by crunchy slaw hits every craving at once.
  • You can use rotisserie chicken and skip half the work without losing any flavor.
02 -
  • Do not skip toasting the buns; that buttery crunch makes the whole sandwich feel intentional.
  • If your barbecue sauce is too thick, thin it with a splash of water or apple cider vinegar so it coats the chicken evenly.
  • Let the chicken cool for a minute before shredding or it will steam your hands and stick to the forks.
03 -
  • Grill the chicken with a little char for extra smoky flavor that pairs beautifully with the sauce.
  • Let the assembled sandwiches sit for one minute before serving so the bun soaks up just enough sauce without getting soggy.
  • Double the slaw recipe; it keeps well and tastes even better the next day.
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