This BBQ chicken sandwich delivers a perfect balance of tender, smoky chicken, tangy-sweet sauce, and crisp coleslaw on a soft bun. It’s surprisingly simple to make yet delivers incredible flavor and texture. Ideal for weeknights or cookouts, this BBQ chicken sandwich is a guaranteed crowd-pleaser.
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Why You’ll Love This BBQ Chicken Sandwich
- Big flavor & versatile: Homemade or store-bought sauce clings perfectly to juicy chicken.
- Quick & easy: Minimal fuss with a no-cook sauce option and fast shredding method.
- Perfect textures: Tender chicken, creamy slaw, and sturdy bun create a dreamy bite.
- Feeds a crowd: Scales up beautifully for parties and make-ahead meals.
Ingredients & Tools
- 500 g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 240 ml of your favorite BBQ sauce
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 250 g pre-shredded coleslaw mix
- 60 ml mayonnaise
- 1 tbsp lemon juice
- 1 tsp sugar
- 4 sturdy brioche or potato buns
- Optional: dill pickle slices, red onion rings
Tools: A large skillet or frying pan, two medium-sized mixing bowls, tongs, and two forks for shredding.
Notes: Don’t stress about having the “perfect” BBQ sauce—a good store-bought one works wonderfully. But the real secret here is the chicken thighs; their higher fat content keeps the meat incredibly juicy and flavorful, even after being coated in sauce and nestled in a bun.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 62 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breast. I strongly recommend thighs for their foolproof juiciness, but breast works too! Just be extra careful not to overcook it, as it can dry out much faster. If using breast, consider pounding it to an even thickness for uniform cooking.
- The BBQ Sauce is Your Playground. Feel free to doctor up a store-bought sauce with a splash of liquid smoke, a pinch of chili flakes, or a tablespoon of honey. Making it your own is part of the fun and lets you control the sweetness and heat.
- Don’t Skip Toasting the Buns. It might seem like a small step, but toasting the buns is a game-changer. It creates a barrier against the saucy chicken, preventing a soggy situation and adding a lovely buttery, crisp texture.
- Let the Coleslaw Rest. After you mix the coleslaw, give it at least 10 minutes to sit. This allows the cabbage to wilt slightly and the flavors to meld, resulting in a much better texture and taste.
How to Make BBQ Chicken Sandwich
Step 1: Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is key for getting a nice sear and not steaming them. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly all over the chicken thighs. You’ll notice the color change immediately to a deep, reddish hue.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs. Let them cook undisturbed for about 5-7 minutes, until you get a beautiful golden-brown crust on one side. Flip them over and cook for another 5-7 minutes. To check for doneness, the internal temperature should read 74°C (165°F) on a meat thermometer, or the juices should run clear when pierced.
Step 3: While the chicken cooks, whip up your quick coleslaw. In a medium bowl, combine the pre-shredded coleslaw mix, mayonnaise, lemon juice, and sugar. Toss everything together until the cabbage is evenly coated. Season with a pinch of salt and pepper, then set it aside. This resting time allows the flavors to develop and the cabbage to soften just a touch, which makes it easier to bite into later.
Step 4: Transfer the cooked chicken to a clean cutting board and let it rest for a couple of minutes. Using two forks, shred the chicken by pulling the meat apart. You can do this in chunks or finer shreds, depending on your texture preference. The chicken should be so tender it practically falls apart on its own.
Step 5: Reduce the heat under your skillet to low. Pour the BBQ sauce, apple cider vinegar, and Worcestershire sauce into the pan. Stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor gold! Add the shredded chicken back into the skillet and stir until every piece is thoroughly coated in the warm, glossy sauce. Let it simmer gently for 2-3 minutes so the chicken soaks up all that saucy goodness.
Step 6: While the chicken warms through, split your buns and lightly toast them. You can do this in a toaster, under the broiler for a minute, or even face-down in the same skillet you used for the chicken (wiped clean). Toasting gives the bun structure and a wonderful buttery flavor that complements the sandwich perfectly.
Step 7: Now for the best part: assembly! Place the bottom half of your toasted bun on a plate. Pile a generous amount of the saucy BBQ chicken onto the bun. Top with a hearty scoop of the cool, crisp coleslaw. If you’re using them, add a few pickle slices and red onion rings for an extra punch. Cap it all off with the top bun, press down gently, and serve immediately.
Storage & Freshness Guide
- Fridge: Store shredded chicken (unsauced) and coleslaw separately in airtight containers for up to 3 days.
- Freezer: Freeze sauced chicken in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat chicken gently in a skillet with a splash of water or broth. Coleslaw is best served cold.
Serving Suggestions
Complementary Dishes
- Classic Potato Salad — The creamy, cool potatoes are the perfect counterpoint to the smoky, tangy sandwich. It’s a timeless pairing for a reason.
- Corn on the Cob — Sweet, buttery grilled corn adds a fantastic textural element and a pop of bright color to your plate.
- Crispy Sweet Potato Fries — Their natural sweetness echoes the notes in the BBQ sauce, and their crispy exterior is just so fun to eat alongside the soft sandwich.
Drinks
- A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer cut through the richness of the BBQ sauce beautifully, cleansing the palate between bites.
- Sparkling Lemonade — For a non-alcoholic option, the sharp, fizzy citrus is incredibly refreshing and balances the sweetness of the dish.
- Iced Tea — A tall glass of unsweetened or slightly sweetened iced tea is a classic, no-fuss partner that never disappoints.
Something Sweet
- Peach Cobbler — The warm, spiced peaches and soft biscuit topping continue the comforting, homestyle vibe of the meal in dessert form.
- Classic Vanilla Ice Cream — Sometimes simple is best. The cold, creamy vanilla is a perfect, soothing finish after the bold flavors of the sandwich.
- Brownie Bites — Rich, fudgy, and intensely chocolatey, these are a crowd-pleasing end to any barbecue-themed feast.
Top Mistakes to Avoid
- Overcooking the Chicken. This is the quickest way to a dry, stringy sandwich. Chicken thighs are forgiving, but breasts need a watchful eye. Use a thermometer for perfect results every time.
- Using a Flimsy Bun. A soft, standard hamburger bun will disintegrate under the weight and sauciness of the chicken. A sturdy brioche, potato, or ciabatta roll is essential for structural integrity.
- Skipping the Coleslaw. I know it might be tempting to leave it out, but the coleslaw isn’t just a garnish. It provides a crucial cool, crisp, and creamy contrast that balances the entire sandwich.
- Adding Cold Sauce to Hot Chicken. Always warm your sauce in the pan with the chicken shreds. This allows the flavors to meld and the chicken to absorb the sauce, rather than just being coated in it.
Expert Tips
- Tip: Cook the chicken a day ahead. Shredded chicken stores beautifully in the fridge. When you’re ready to eat, simply reheat it gently in a skillet with the BBQ sauce. This makes for an incredibly fast and easy meal on a busy weeknight.
- Tip: Get creative with your slaw. Add some shredded carrot, thinly sliced red cabbage for color, or even a tablespoon of chopped fresh herbs like cilantro or parsley to your coleslaw for an extra layer of freshness.
- Tip: Use your stand mixer to shred chicken. For large batches, place warm, cooked chicken in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 20-30 seconds for perfectly shredded chicken in seconds.
- Tip: Make it a “wet” sandwich. For the ultimate indulgence, spoon a little extra warm BBQ sauce over the chicken right before you add the top bun. It’s messy, but oh-so-worth it.
FAQs
Can I make this BBQ chicken sandwich ahead of time?
Absolutely! You can cook and shred the chicken up to 3 days in advance. Store it in an airtight container in the fridge, but wait to mix it with the BBQ sauce until you’re ready to reheat and serve. The coleslaw can also be made a day ahead. I’d recommend assembling the sandwiches just before eating to keep the buns from getting soggy.
What’s the best way to reheat the BBQ chicken?
The stovetop is your best friend here. Gently reheat the sauced chicken in a skillet over low heat, stirring occasionally, until warmed through. You can add a tiny splash of water or chicken broth if the sauce seems too thick. Avoid the microwave if you can, as it can make the chicken rubbery.
Can I use a slow cooker or Instant Pot?
Definitely! For a slow cooker, add the seasoned chicken and 1/4 cup of water or broth, cook on low for 5-6 hours, then shred and stir in the sauce. For an Instant Pot, use the poultry setting for 10 minutes with a quick release, then shred and sauce. Both methods yield incredibly tender meat.
My sandwich is always messy to eat. Any tips?
Welcome to the club! A truly great BBQ sandwich is meant to be a little messy. Embrace it with plenty of napkins. Pro tip: wrap the bottom half of your assembled sandwich tightly in parchment paper or foil, which gives you a built-in handle and contains some of the drips.
Can I make this recipe gluten-free or dairy-free?
Easily! For gluten-free, simply use a certified gluten-free BBQ sauce and your favorite gluten-free buns. The recipe is naturally dairy-free as written (just double-check your mayo and bun labels to be sure), so no substitutions are needed there.
Bbq Chicken Sandwich
Make the ultimate BBQ Chicken Sandwich with tender shredded chicken, tangy sauce, and crisp coleslaw. Ready in 30 minutes! Get the easy recipe now.
Ingredients
For the Chicken & Seasoning:
-
500 g boneless, skinless chicken thighs
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp salt
-
1/4 tsp black pepper
For the BBQ Sauce:
-
240 ml your favorite BBQ sauce
-
1 tbsp apple cider vinegar
-
1 tsp Worcestershire sauce
For the Coleslaw:
-
250 g pre-shredded coleslaw mix
-
60 ml mayonnaise
-
1 tbsp lemon juice
-
1 tsp sugar
For Assembly:
-
4 sturdy brioche or potato buns
-
dill pickle slices, red onion rings (Optional)
Instructions
-
Start by prepping your chicken. Pat the chicken thighs completely dry with paper towels—this is key for getting a nice sear and not steaming them. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture evenly all over the chicken thighs. You’ll notice the color change immediately to a deep, reddish hue.01
-
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs. Let them cook undisturbed for about 5-7 minutes, until you get a beautiful golden-brown crust on one side. Flip them over and cook for another 5-7 minutes. To check for doneness, the internal temperature should read 74°C (165°F) on a meat thermometer, or the juices should run clear when pierced.02
-
While the chicken cooks, whip up your quick coleslaw. In a medium bowl, combine the pre-shredded coleslaw mix, mayonnaise, lemon juice, and sugar. Toss everything together until the cabbage is evenly coated. Season with a pinch of salt and pepper, then set it aside. This resting time allows the flavors to develop and the cabbage to soften just a touch, which makes it easier to bite into later.03
-
Transfer the cooked chicken to a clean cutting board and let it rest for a couple of minutes. Using two forks, shred the chicken by pulling the meat apart. You can do this in chunks or finer shreds, depending on your texture preference. The chicken should be so tender it practically falls apart on its own.04
-
Reduce the heat under your skillet to low. Pour the BBQ sauce, apple cider vinegar, and Worcestershire sauce into the pan. Stir, scraping up any browned bits from the bottom of the pan—that’s pure flavor gold! Add the shredded chicken back into the skillet and stir until every piece is thoroughly coated in the warm, glossy sauce. Let it simmer gently for 2-3 minutes so the chicken soaks up all that saucy goodness.05
-
While the chicken warms through, split your buns and lightly toast them. You can do this in a toaster, under the broiler for a minute, or even face-down in the same skillet you used for the chicken (wiped clean). Toasting gives the bun structure and a wonderful buttery flavor that complements the sandwich perfectly.06
-
Now for the best part: assembly! Place the bottom half of your toasted bun on a plate. Pile a generous amount of the saucy BBQ chicken onto the bun. Top with a hearty scoop of the cool, crisp coleslaw. If you’re using them, add a few pickle slices and red onion rings for an extra punch. Cap it all off with the top bun, press down gently, and serve immediately.07
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