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This is the very BEST Pulled BBQ Chicken Sandwich recipe! Tender BBQ chicken and homemade coleslaw is sandwiched between two brioche buns. The best part? It’s ready to eat in just 45 minutes!
Pulled BBQ Chicken Sandwich: Shredded Deliciousness
Listen, I love pulled pork. It’s one of my favorite proteins. However… I might just love this BBQ shredded chicken sandwich even more. It’s quick, easy, filling, and always such a crowd pleaser. It checks all the right boxes!
I really love that you can dress these shredded bbq chicken sandwiches up or down however you’d like. Making one for a super picky eater? Omit the coleslaw. Making one for someone who loves it all? Toss on some extra coleslaw, pickles and melted cheese for the ultimate BBQ chicken sandwich experience. Once you try your hand at this sandwich recipe, it’ll become a fixture in your weeknight dinner routine just like it has mine. This is definitely one of my favorite ways to dress up a store-bought rotisserie chicken!
How to Make Pulled BBQ Chicken Sandwiches
- Cook the onions. Heat the oil in a pan and add the onions. Cook until translucent and just slightly caramelized.
- Make the coleslaw. Combine the mayo, vinegar, mustard, and sugar together in a bowl. Place the coleslaw in a bowl and add the mayonnaise. Stir well and taste. Add salt and pepper according to your taste.
- Toast the buns. Preheat the broiler to 500°F. Place the buns on a pan and add a piece of cheese to the bottom half of the buns. Place directly under the broiler and broil until the cheese is melted. Keep an eye on it and don’t let it burn!
- Heat up the BBQ chicken. Once the onions are cooked, add the pre-cooked chicken and the BBQ sauce. Cook for just 2-3 minutes to warm up.
- Assemble the sandwiches. Place a heaping amount of BBQ chicken on each cheesy bun. Top with as much coleslaw and pickles as your heart desires. I heard my pickled red onions are super tasty on this sandwich as well!
- Serve! Of course we think to serve pulled BBQ chicken sandwiches with a side of chips or french fries but a potato salad or broccoli salad would be a great complement as well!
Variations
- The easiest way to add a little spice to the chicken is to use a hot BBQ sauce (my favorite is Stubb’s sweet heat). If you can’t get your hands on any, though, just mix a teaspoon or more of cayenne pepper with the BBQ sauce you have. Adjust to taste! Also, consider serving the sandwiches with either pickled or fresh jalapeños, depending on your preference.
- Both boneless skinless chicken thighs or chicken breasts work well in this recipe so feel free to use whichever you have on hand and shred them. Rotisserie chicken is the best option though!
Storage and Reheating Instructions
Don’t assemble the sandwiches or toast the buns until you’re ready to serve them! However, once you shred the chicken and toss it in sauce, you can keep it fresh in an airtight container in the fridge for about 2-3 days.
Pulled BBQ Chicken Sandwich
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 cups (109 g) chicken, cooked and shredded (rotisserie is great)
- 1 cup (286 g) your favorite barbeque sauce, I love Stubb's sweet heat
- 4 cheddar cheese slices
For the coleslaw topping:
- 2 cups (140 g) coleslaw mix
- ⅓ cup (75 g) mayonnaise
- 1 tablespoon vinegar
- 1 teaspoon mustard
- 1 teaspoon granulated sugar
- Salt and Pepper to taste
Additional:
- ½ cup (118 g) bread and butter pickles
- 4 hamburger or brioche buns
Instructions
- Heat the olive oil in a saute pan and add the onions. Cook till translucent and slightly caramelized about 10 to 15 minutes.
- In a small mixing bowl combine the mayonnaise, vinegar, mustard, and sugar. Stir well.
- Place the coleslaw in a mixing bowl and add the mayonnaise. Stir well and taste. Add salt and pepper according to your taste.
- Preheat the broiler to 500 °F (260 °C). Place the bread on a pan and add a piece of cheese to the bottom of the buns. Place directly under the broiler. Broil until toasted and the cheese is melted, about 2 to 3 minutes. Watch it carefully!
- When the onions are cooked, add the chicken and the barbeque sauce and cook another 2 to 3 minutes.
- Place a heaping amount of the barbeque chicken on each cheese bread and top with coleslaw and pickles.
- Serve with your favorite chips or french fries.
Made half the recipe and it was the best I have ever had. Ate it on bread without pickles….delicious. Thank you.