Delish BBQ Chicken Sandwich Recipes

This is the kind of messy, saucy sandwich that gets on your cheeks and somehow tastes better because of it. Think tender, shredded BBQ chicken—sweet-tangy-smoky—piled onto buttery toasted buns with a crunchy, creamy slaw and a few snappy pickles for chaos control. It’s weeknight-easy, backyard-vibes, and totally make-ahead friendly. If you’re new to homemade BBQ chicken sandwiches, this one’s forgiving and dangerously craveable.

My husband calls these “two-handers,” which is code for: he eats two before I’ve finished one. Our little crew treats sandwich night like a holiday—someone mixes the slaw, someone toasts the buns, someone steals the pickles. We made these on a rainy Tuesday once, and the house smelled like a summer cookout. Our kid declared the slaw “crunchy confetti” and demanded extra. Not mad about it. These have officially joined the rotation right next to taco night and pancakes-for-dinner.

How to Make It

Okay, here’s my not-fussy way: grab 1.5 pounds of boneless, skinless chicken thighs (breasts work too). Sprinkle them with salt, pepper, smoked paprika, and a little garlic powder. Sear in a big skillet with a slick of oil until lightly golden—like 3–4 minutes a side. Don’t worry if they’re not cooked through yet.

Now the sauce bath: pour in about 1 cup of your favorite BBQ sauce, 1/3 cup water, 1 tablespoon apple cider vinegar, and 1 tablespoon brown sugar if you like it a touch sweeter. Stir, drop the heat to medium-low, lid on, and let it simmer until the chicken is cooked and tender—another 10–12 minutes. If it looks bossy-thick, splash in more water. If it’s shy-thin, take the lid off and let it reduce. Shred the chicken right in the pan with two forks, toss it until glossy and saucy, and taste for salt. Add a dash more vinegar if you want more tang. Boom.

While that’s doing its thing, mix a quick slaw: a couple cups of shredded cabbage (bagged coleslaw mix is your best friend), 1/4 cup mayo, 1 tablespoon apple cider vinegar, 1 teaspoon sugar or honey, pinch of salt and pepper. Stir, taste, done. Don’t overthink it.

Toast 4 brioche or potato buns with butter in the skillet (same one—no shame). Pile on the chicken, add slaw, tuck in pickles and thin red onion if you’re that person (I am), and eat immediately, standing over the counter, because we’re honest here.

✔Ingredient Notes

– Chicken thighs: They stay juicy even if you forget the timer. Breasts work—just don’t overcook or they go a little… dry-wall.
– BBQ sauce: Use the one you actually like. Sweet Baby Ray’s for classic sweet; Stubbs for less sweet/smokier. Homemade? Flex away.
– Apple cider vinegar: The tang that makes everything pop. If your sauce is already tangy, start with 2 teaspoons and build.
– Brown sugar or honey: Optional, but it rounds out the edges. I’ve used maple syrup in a pinch—still great.
– Brioche or potato buns: Soft, slightly sweet, perfect with BBQ. Toast them so they can handle the saucy situation.
– Coleslaw mix: Bagged is fine. If it’s watery, pat it dry or toss right before serving.
– Pickles & red onion: Crunch and bite. Don’t skip unless you really want a softer, sweeter vibe.
– Butter: For toasting the buns—it’s the secret to “why is this so good?”

✔Recipe Steps

1. Season chicken with salt, pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
2. Sear in 1 tbsp oil over medium-high heat, 3–4 minutes per side.
3. Add 1 cup BBQ sauce, 1/3 cup water, 1 tbsp apple cider vinegar, 1 tbsp brown sugar; simmer covered 10–12 minutes.
4. Shred chicken in the pan; simmer uncovered 2–3 minutes to thicken if needed; adjust salt/tang.
5. Stir together slaw: 2 cups cabbage, 1/4 cup mayo, 1 tbsp vinegar, 1 tsp sugar, salt/pepper.
6. Butter and toast 4 buns; pile chicken, slaw, pickles, and onion; serve hot.

What to Serve It With

– Corn on the cob or grilled corn salad
– Kettle chips or sweet potato fries
– Baked beans (from a can, zhuzhed with a little mustard)
– Watermelon wedges because summer energy
– Extra pickles and a cold, fizzy drink

✔Tips & Mistakes

– Don’t skip toasting the buns. It’s armor against sogginess.
– If the sauce tastes flat, add a pinch of salt and a splash of vinegar. Magic.
– Too sweet? Balance with hot sauce or a squeeze of lemon.
– Slaw gets watery if it sits forever—toss it right before serving.
– Using chicken breasts? Pull them off the heat ASAP at 165°F so they don’t dry out.
– Shortcut night: shred a rotisserie chicken, warm with BBQ sauce + splash of water.

✔Storage Tips

Stash the chicken (sauce and all) in an airtight container in the fridge up to 4 days. Slaw keeps 1–2 days—better if you store the dressing separate and toss later. Freeze the BBQ chicken up to 3 months; thaw overnight and rewarm gently with a splash of water. Cold BBQ chicken straight from the fridge on toast? Honestly, incredible. Add a fried egg and call it breakfast. No rules here.

✔Variations and Substitutions

– Carolina-style: Stir in 1–2 tbsp yellow mustard for tangy sunshine vibes.
– Spicy: Add chipotle in adobo or your favorite hot sauce. Go slow; it creeps.
– No mayo slaw: Use olive oil + extra vinegar + a little Dijon.
– Gluten-free: Use GF buns and make sure your BBQ sauce is labeled GF.
– Dairy-free: Easy—just toast buns in oil instead of butter.
– Sweetener swap: Honey ↔ brown sugar ↔ maple syrup. All work; adjust to taste.
– Grill it: Grill the chicken, slice or shred, then toss in warmed sauce for smoky depth.
– Meatless: Jackfruit or smashed chickpeas with the same sauce are surprisingly great.

Frequently Asked Questions

Delish BBQ Chicken Sandwich Recipes

Smoky, saucy shredded BBQ chicken piled onto buttery toasted brioche with a tangy, crunchy slaw—an easy weeknight sandwich everyone loves.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound boneless skinless chicken breasts
• ▢ 1 tablespoon olive oil
• ▢ 1.25 teaspoon kosher salt divided
• ▢ 0.75 teaspoon ground black pepper divided
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 0.75 cup BBQ sauce
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1 tablespoon brown sugar
• ▢ 4 bun brioche buns
• ▢ 2 tablespoon unsalted butter
• ▢ 2 cup coleslaw mix
• ▢ 0.25 cup mayonnaise
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 tablespoon lemon juice
• ▢ 0.5 cup pickle chips
• ▢ 0.25 cup red onion thinly sliced

Instructions

Preparation Steps

• Pat chicken dry. In a bowl, combine 1.0 teaspoon salt, 0.5 teaspoon pepper, garlic powder, and smoked paprika; rub evenly over the chicken.
• Heat olive oil in a large skillet over medium-high. Sear chicken until lightly browned, about 3 to 4 minutes per side.
• Reduce heat to medium-low. Add BBQ sauce, apple cider vinegar, and brown sugar. Cover and simmer until chicken reaches 165°F and is tender, about 8 to 10 minutes. Transfer to a board and shred, then return to the sauce and toss to coat.
• Meanwhile, make the slaw: In a bowl, whisk mayonnaise, lemon juice, Dijon, and the remaining 0.25 teaspoon salt and 0.25 teaspoon pepper. Add coleslaw mix and toss to coat.
• Toast buns: Melt butter in a skillet over medium heat. Place buns cut-side down until golden, about 1 to 2 minutes.
• Assemble: Pile saucy shredded chicken onto buns. Top with slaw, pickle chips, and red onion. Serve immediately.

Notes

For a smokier flavor, use a hickory-style BBQ sauce. Swap brioche with potato rolls or sandwich bread. The chicken and slaw keep well refrigerated for up to 3 days; toast buns just before serving.