BBQ Chicken Sandwich

The first time I made these BBQ chicken sandwiches was during a chaotic summer weeknight when my cousin dropped by unannounced with her kids. I had some leftover rotisserie chicken and a bottle of barbecue sauce sitting in the fridge, so I threw them together in a pinch. The way those kids' eyes lit up when they took that first bite — sticky fingers and all — I knew this was more than just a quick dinner solution. Now it's become our go-to whenever we need something that feels indulgent but comes together faster than pizza delivery.

Last summer, I hosted a last-minute backyard gathering and decided to double this recipe. Watching my neighbor hover over the platter, going back for sandwich number three, made me realize how something so simple can steal the show. The crunch of fresh slaw against the tender saucy chicken creates this incredible contrast that keeps everyone coming back.

Ingredients

• 2 large boneless skinless chicken breasts: I've learned that poaching them in broth keeps them incredibly tender, but shredding a store-bought rotisserie chicken works beautifully when time is tight
• 1 cup barbecue sauce: Choose your favorite brand here — I'm partial to something with a hint of smoke, though adding a dash of hot sauce wakes up store-bought versions beautifully
• 4 soft buns: Brioche buns hold up exceptionally well against the saucy chicken, though good old sandwich buns work perfectly fine too
• 1 tablespoon unsalted butter: That quick toast in butter transforms ordinary buns into something golden and slightly crisp, creating a better barrier against all that sauce
• 1 cup shredded green cabbage: The cabbage brings this essential crunch that cuts through the richness — use a bagged coleslaw mix if you're rushing
• 1/2 cup shredded carrots: These add a touch of sweetness and beautiful color that makes the slaw look as good as it tastes
• 2 tablespoons mayonnaise: Just enough to coat the vegetables without making the slaw heavy — you want brightness, not dressing weighing everything down
• 1 teaspoon apple cider vinegar: This little zip is what makes the slaw taste fresh and vibrant instead of just creamy

Instructions

Prepare the chicken:

Grill the chicken until it reaches 74°C/165°F, then shred it with two forks — those strands catch the barbecue sauce so much better than slices would

Coat with sauce:

Pour the barbecue sauce over the warm chicken and toss until every piece is glossy and coated — the residual heat helps the sauce cling beautifully

Mix the slaw:

Combine the cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper in a small bowl, stirring until everything is evenly dressed

Toast the buns:

Melt the butter in a skillet and place the buns cut-side down, letting them turn golden and crisp — this small step makes a surprising difference

Assemble and serve:

Pile that saucy chicken high on the bottom bun, add a generous heap of slaw, then top with pickles and onion before pressing the top bun down gently

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My dad used to make these on Sunday afternoons during football season, and the smell of barbecue sauce hitting warm chicken still triggers that cozy weekend feeling. Something about stacking all those components yourself makes it taste better than any restaurant version.

Making It Your Own

I've discovered that mixing a spoonful of honey into the barbecue sauce creates this incredible sticky glaze that caramelizes slightly on the chicken. Sometimes I'll add a pinch of smoked paprika too, which gives it that deep, just-off-the-grill flavor even when I'm cooking entirely indoors.

Perfect Sides

Crispy potato fries are the classic partner here, but I've found that a simple corn on the cob with butter balances the meal perfectly. During summer, a light cucumber salad with vinegar cuts through all that richness and keeps the meal from feeling too heavy.

Time Saving Shortcuts

On busy weeknights, I'll grab a rotisserie chicken and a bag of pre-made coleslaw from the deli — it transforms this into a 15-minute meal that still tastes homemade. The key is warming the chicken slightly before tossing it with sauce, which helps everything come together beautifully.

• Keep extra barbecue sauce on hand for drizzling over the top before serving
• Toast all the buns at once in the oven under the broiler for 2 minutes instead of using a skillet
• Double the slaw recipe and use the leftovers for tomorrow's lunch

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There's something deeply satisfying about a sandwich that requires a stack of napkins and leaves you with sauce on your chin. These BBQ chicken sandwiches have become one of those meals that make even a random Tuesday feel like a tiny celebration.

Recipe FAQs

→ Can I make these sandwiches ahead of time?

Prepare the BBQ chicken and slaw up to a day in advance, storing them separately in the refrigerator. Toast the buns and assemble just before serving to prevent sogginess. Reheat the chicken gently on the stove or microwave until warm.

→ What's the best chicken cut for this sandwich?

Boneless, skinless chicken breasts work perfectly—either poached and shredded for tender texture or grilled and sliced for a smokier flavor. Rotisserie chicken from the store makes an excellent shortcut when time is limited.

→ Can I skip the coleslaw?

Absolutely! While the slaw provides delightful crunch and balances the rich BBQ sauce, it's entirely optional. Substitute with sliced pickles, fresh lettuce, or simply enjoy the saucy chicken on its own.

→ How do I store leftovers?

Keep the BBQ chicken and slaw in separate airtight containers in the refrigerator for 3-4 days. The buns are best stored at room temperature for 1-2 days or frozen for longer storage. Reheat chicken before assembling fresh sandwiches.

→ Can I make this gluten-free?

Yes! Use gluten-free sandwich buns and verify your barbecue sauce contains no gluten-containing ingredients. Many commercial BBQ sauces use soy sauce or wheat-based thickeners, so check labels carefully or use a certified gluten-free brand.

→ What sides pair well with BBQ chicken sandwiches?

Classic comfort sides like potato salad, french fries, sweet potato fries, or corn on the cob complement the smoky flavors beautifully. A crisp green salad or baked beans also make excellent accompaniments for a complete meal.