BBQ Chicken Sandwich Recipe
Juicy shredded chicken smothered in smoky BBQ sauce, piled high on a toasted bun with creamy homemade coleslaw. This easy bbq chicken sandwich recipe is ready in just 30 minutes and is perfect for weeknight dinners or backyard cookouts!
Equipment
- Large Skillet with Lid
- Instant Read Thermometer
- Baking Sheet
- Mixing Bowls
Ingredients
Shredded Chicken
- 1 cup barbecue sauce smoky or sweet, your favorite brand
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1.5 lbs boneless skinless chicken breasts about 4 small or 2 large
- salt and pepper to taste
- 3 tbsp butter salted or unsalted
Coleslaw
- 3 cups pre-shredded coleslaw mix or 2½ cups shredded cabbage and ½ cup grated carrots
- 1/4 cup mayonnaise
- 2 tsp apple cider vinegar
- 2 tsp granulated sugar
- salt and pepper to taste
Sandwiches
- 6 hamburger buns brioche buns recommended
- 6 tbsp mayonnaise for spreading on buns
Instructions
- In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, and water. Set aside.
- Pat chicken breasts dry and lightly season both sides with salt and pepper. Heat a large skillet with a lid over medium-high heat and melt the butter.
- Add chicken breasts to the pan and cook until lightly browned. Flip the chicken breasts and pour the barbecue sauce mixture over the top.
- Bring sauce to a simmer and reduce heat to medium-low, keeping the sauce at just a simmer. Cover and cook for 5 minutes. Flip the chicken, re-cover, and continue to cook until an instant-read thermometer inserted into the thickest part of the meat reads 165°F, usually around 3 to 6 minutes more.
- While the chicken simmers, stir together all the coleslaw ingredients in a medium bowl. Taste and add more sugar, salt, or vinegar if needed. Cover and refrigerate until ready to serve.
- Transfer the chicken to a cutting board and allow it to rest for 5 to 10 minutes. Allow the sauce to continue simmering uncovered, stirring occasionally, until it thickens.
- Shred chicken breasts using two forks and return the shredded chicken to the pan of sauce. Stir until well-coated.
- Turn your broiler on high. Open up the buns and place them on a baking sheet. Toast the buns under your broiler for 1 to 3 minutes until lightly toasted. Watch closely as they can burn very quickly.
- Spread mayonnaise on the toasted buns, top with the saucy shredded chicken, and finish with a generous scoop of coleslaw. Serve immediately and enjoy!
Notes
The coleslaw can be made up to 24 hours in advance and stored in the fridge for even better flavor. Leftover shredded chicken keeps well in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer. For a slow cooker version, cook on low for 6 to 8 hours or high for 3 to 4 hours, then shred directly in the pot.
