BBQ Chicken Sandwich (Print version)

Tender BBQ chicken with crisp slaw on toasted buns. Ready in 30 minutes.

# 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 (8 fl oz) barbecue sauce (store-bought or homemade)

→ Sandwich

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

→ Slaw

05 - 1 cup (3 oz) shredded green cabbage
06 - 1/2 cup (1.5 oz) shredded carrots
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon apple cider vinegar
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Toppings

11 - Sliced pickles
12 - Red onion rings

# Directions:

01 - If not already cooked, grill or poach the chicken breasts until cooked through (internal temperature 165°F), then shred using two forks.
02 - In a medium bowl, toss the shredded (or grilled and sliced) chicken with the barbecue sauce until evenly coated.
03 - In a small bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper. Mix well until vegetables are evenly coated.
04 - Melt butter in a skillet over medium heat. Place buns, cut side down, and toast until golden brown (about 1 minute).
05 - Pile the BBQ chicken onto the bottom half of each bun. Top with slaw, pickles, and red onion as desired. Cover with the top half of the bun.
06 - Serve immediately while warm for best texture and flavor.

# Expert Advice:

01 -
  • Ready in 30 minutes but tastes like it simmered all afternoon
  • The perfect balance of smoky barbecue sauce meets cool crisp slaw
  • Uses simple ingredients you probably already have in your kitchen
02 -
  • A rotisserie chicken from the grocery store works beautifully here and cuts your prep time down to almost nothing
  • The slaw can be made ahead and stored in the fridge, but add it right before serving so it stays crisp
03 -
  • For gluten-free guests, use your favorite gluten-free buns and double-check that your barbecue sauce is certified GF
  • The secret to restaurant-style presentation is piling the chicken high and letting it overflow slightly
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