BBQ Chicken Sandwich (Printable Version)

Tender BBQ chicken on a soft bun with crisp slaw topping

# What You'll Need:

→ Chicken

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

→ Barbecue Sauce

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

→ Sandwich Components

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

→ Coleslaw

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

→ Optional Toppings

11 - Sliced pickles
12 - Red onion rings

# Steps:

01 - Grill or poach the chicken breasts until cooked through, reaching an internal temperature of 165°F. Shred the cooked chicken using two forks or slice into strips.
02 - Place the shredded or sliced chicken in a medium bowl. Pour the barbecue sauce over the chicken and toss until evenly coated.
03 - In a small bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, salt, and black pepper. Mix thoroughly until all vegetables are evenly coated.
04 - Melt butter in a skillet over medium heat. Place buns cut-side down in the skillet and toast until golden brown, approximately 1 minute.
05 - Pile the BBQ chicken mixture onto the bottom half of each toasted bun. Top with coleslaw, sliced pickles, and red onion rings as desired. Cover with the top half of the bun.
06 - Serve sandwiches immediately while warm.

# Expert Advice:

01 -
  • The sweet and smoky barbecue sauce clings to every shred of chicken, creating that perfect finger-licking mess that makes sandwiches feel like comfort food at its finest
  • You can have dinner on the table in 30 minutes flat, but it tastes like something you spent all afternoon tending over a grill
02 -
  • Don't skip the toasting step — untoasted buns turn soggy within minutes from all that sauce, but a quick toast creates a structural barrier that holds everything together beautifully
  • Let the slaw sit for 5 minutes before assembling, which allows the cabbage to soften slightly and the flavors to meld together
03 -
  • Shred the chicken while it's still warm — it separates more easily and absorbs the sauce better than cold chicken would
  • Place a sheet of parchment paper under each sandwich when serving to catch the inevitable drips
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