BBQ Chicken Sandwich

The first time I made these for a summer cookout, my neighbor asked three times what I put in the sauce. Between bites, she admitted it reminded her of this tiny roadside stand she visited in Kansas years ago. That smoky, tangy flavor hitting the crisp slaw and soft bun just works.

My brother in law showed up hungry last Sunday and I threw these together using leftover rotisserie chicken. He took one bite, closed his eyes, and said this was exactly what he needed after a long week. Sometimes the simplest meals hit the hardest.

Ingredients

• 2 large boneless skinless chicken breasts: Grilling gives you those gorgeous charred edges, but poaching works beautifully for shredding
• 1 cup (240 ml) barbecue sauce: Choose one you love straight from the jar, or whisk in a splash of apple cider vinegar to brighten store bought versions
• 4 soft sandwich buns or brioche buns: Brioche adds sweetness that balances the smoky sauce perfectly
• 1 tablespoon unsalted butter: Toasting the buns keeps them from getting soggy and adds a golden, buttery crunch
• 1 cup (80 g) shredded green cabbage: The fresh crunch cuts through the rich barbecue sauce like nothing else
• 1/2 cup (40 g) shredded carrots: Adds sweetness and color that makes the sandwich pop
• 2 tablespoons mayonnaise: Just enough to bind the slaw without drowning it
• 1 teaspoon apple cider vinegar: Brightens the slaw and echoes the tang in the barbecue sauce
• 1/4 teaspoon salt and black pepper: Simple seasoning that lets the vegetables shine
• Sliced pickles and red onion rings: Optional but recommended for that extra layer of flavor

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Get your chicken ready:

Grill the breasts over medium high heat until they reach 74C (165F) internally, or poach gently in simmering water. Let them rest five minutes before shredding with two forks or slicing into strips.

Coat with barbecue sauce:

Toss the warm chicken with your sauce in a medium bowl until every piece is glossy and coated. The warmth helps the sauce cling beautifully.

Make the quick slaw:

Combine the shredded cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper in a small bowl. Mix until everything is lightly dressed, then let it sit while you toast the buns.

Toast those buns:

Melt butter in a skillet over medium heat and place the buns cut side down. Watch them closely, about one minute, until they are golden and fragrant.

Pile it all together:

Mound the saucy chicken onto the bottom buns, then crown with a generous heap of slaw. Add pickles and red onion if you are feeling it, then press the top bun down gently.

Save

These have become my go to when friends drop by unexpectedly because everyone feels taken care of with a hot sandwich in their hands. There is something about barbecue that just makes conversation flow easier.

Make It Your Own

I started adding a dash of hot sauce to my barbecue sauce after a friend from Texas mentioned that is what her grandmother always did. It does not make it spicy, just wakes everything up. Try smoked paprika or a touch of honey if you want to play with the flavor profile.

The Rotisserie Shortcut

Some weeknights, turning on the grill feels like asking too much. A store bought rotisserie chicken shredded and tossed with good barbecue sauce tastes remarkably close to the long version. Nobody has ever guessed the difference at my table.

Perfect Sides

Potato salad or a simple green salad with vinaigrette balances the richness beautifully. Corn on the cob or sweet potato fries feel right at home alongside, and a cold beer or iced tea ties everything together.

• Keep some extra napkins nearby because good barbecue sandwiches get messy
• The slaw can be made up to a day ahead if you want to spread out the prep
• Leftover chicken and sauce reheat beautifully for lunch the next day

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Save

There is nothing quite like biting into a warm, saucy sandwich while the sun is still out and someone is laughing at the table. These moments stick with you.

Recipe FAQ

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred the meat and toss with barbecue sauce. This shortcut reduces prep time significantly while maintaining great flavor.

→ How do I store leftovers?

Store the sauced chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep the buns at room temperature. Reheat chicken gently before assembling fresh sandwiches.

→ Can I make the slaw ahead?

Absolutely. Prepare the slaw up to 24 hours in advance and refrigerate. The flavors will meld together nicely, making it even more delicious. Just give it a quick stir before serving.

→ What sides pair well?

Classic sides like potato salad, french fries, coleslaw, or corn on the cob complement these sandwiches perfectly. A simple green salad or baked beans also work wonderfully for a complete meal.

→ Can I freeze the sauced chicken?

Yes, the barbecue-coated chicken freezes well for up to 3 months. Store in freezer-safe bags or containers. Thaw overnight in the refrigerator and reheat gently before assembling fresh sandwiches.

→ How can I make it spicier?

Add hot sauce, cayenne pepper, or red pepper flakes to the barbecue sauce. You can also use pepper jack cheese or sliced jalapeños as toppings to increase the heat level to your preference.