BBQ Pulled Chicken Sandwiches
These BBQ Pulled Chicken Sandwiches are everything you want in a hearty, satisfying meal — tender, fall-apart shredded chicken simmered low and slow in a smoky, tangy BBQ sauce, piled high on a toasted brioche bun and finished with a cool, creamy homemade coleslaw. Ready in just 50 minutes on the stovetop with no grill or slow cooker required, this is the kind of crowd-pleasing comfort food that earns a permanent spot in your weeknight rotation.
Equipment
- Large skillet or sauté pan with lid At least 12 inches wide
- Instant-read meat thermometer To check chicken reaches 165°F
- Two forks For shredding the chicken
- Large mixing bowl For the coleslaw
- Whisk
- Cutting board
- Chef's knife
- Tongs
- Measuring cups and spoons
- Serving spoon or spatula
Ingredients
For the Pulled Chicken
- 2 lbs boneless skinless chicken breasts about 900g; or substitute chicken thighs for juicier results
- 1 cup BBQ sauce 240ml; store-bought or homemade
- ¼ cup water 60ml
- 2 tbsp apple cider vinegar 30ml
- 1 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt plus more to taste
- ½ tsp black pepper plus more to taste
- 1 tbsp butter
For the Creamy Coleslaw
- 3 cups pre-shredded coleslaw mix about 270g; cabbage and carrots
- ⅓ cup mayonnaise 80ml
- 1 tbsp apple cider vinegar 15ml
- 1 tsp granulated sugar
- ½ tsp celery salt
- salt and pepper to taste
For Assembly
- 6 brioche hamburger buns
- dill pickles optional but recommended
- red onion optional; thinly sliced
Instructions
- Whisk together the mayonnaise, apple cider vinegar, granulated sugar, and celery salt in a small bowl until smooth. Pour over the coleslaw mix, toss to coat, season with salt and pepper, then cover and refrigerate while you cook the chicken.
- In a medium bowl, whisk together the BBQ sauce, water, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined. Taste and adjust seasoning as needed, then set aside.
- Pat chicken breasts completely dry with paper towels and season both sides with salt and pepper. Melt butter in a large skillet over medium-high heat, then add the chicken and sear for 2 to 3 minutes per side until lightly golden — it does not need to be cooked through.
- Reduce heat to medium-low and pour the BBQ sauce mixture over the chicken, turning to coat both sides. Cover with a lid and simmer on low for 20 to 25 minutes, flipping once halfway, until the internal temperature reads 165°F — add small splashes of water if the sauce reduces too quickly.
- Transfer the chicken to a cutting board and rest for 3 to 5 minutes, then shred using two forks into thin, stringy strands. Return the shredded chicken to the skillet and toss with the remaining sauce over low heat for 2 to 3 minutes until fully coated.
- Place the split brioche buns cut-side down in a dry skillet over medium heat and toast for 1 to 2 minutes until lightly golden and slightly firm — watch closely as brioche browns quickly.
- Pile ½ to ¾ cup of the BBQ pulled chicken onto each toasted bottom bun, then top with a generous scoop of chilled coleslaw, dill pickles, and red onion if using. Press the top bun down and serve immediately.
Notes
- Chicken thighs work great: Swap chicken breasts for boneless, skinless thighs for extra juicy, richly flavored pulled chicken — use the same weight and follow the same steps.
- Pat the chicken dry: Removing surface moisture before searing is essential to getting a golden crust rather than steamed, pale chicken.
- Low and slow is key: Simmering the chicken over low heat in the sauce is what creates tender, pull-apart texture. Avoid high heat during the sauce simmer.
- Shred while hot: Chicken shreds much more easily when it's still warm. Don't let it cool before pulling it apart with two forks.
- Make the coleslaw first: Chilling it even 20 minutes while the chicken cooks makes it crisper and more flavorful by the time the sandwiches are ready.
- Slow cooker option: Add all chicken and sauce ingredients to a slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours. Shred directly in the pot and stir to combine.
- BBQ sauce matters: Use a sauce you genuinely enjoy on its own. Stubb's Original is a great balanced choice; use a hot BBQ sauce for a spicier version.
- Storage: Refrigerate pulled chicken in an airtight container for up to 4 days; freeze for up to 3 months. Store coleslaw separately for up to 2 days.
- Reheating: Warm pulled chicken in a saucepan over medium-low heat with a splash of water or extra BBQ sauce to restore moisture, or microwave in 30 to 60 second intervals.
- Spicy variation: Add 1 to 2 teaspoons of cayenne pepper to the sauce and top the sandwich with sliced jalapeños for a spicy BBQ pulled chicken version.
Nutrition
Serving: 1SandwichCalories: 490kcalCarbohydrates: 46gProtein: 38gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 920mgPotassium: 680mgFiber: 3gSugar: 22gVitamin A: 18IUVitamin C: 22mgCalcium: 8mgIron: 15mg
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