BBQ Chicken Sandwich

Yumna Jawad

5 from 1 vote

This shredded BBQ chicken sandwich is topped with homemade coleslaw and served on a soft brioche bun. It's perfect for a quick dinner.

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Whenever I make shredded chicken, I always set aside enough to whip up some BBQ chicken sandwiches later in the week. I just toss the chicken in the sauce, let it simmer until everything’s warm and well-coated, and it’s good to go. Plus, it takes all of 15 mins to prep!

Shredded bbq chicken sandwich on a brioche bun with a homemade coleslaw and sliced pickles.
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When I am feeling up to it I do love to add a fresh slaw on top! I mix lime juice, Greek yogurt, and a bit of minced jalapeño with coleslaw mix, giving it a nice crunch and a little kick. Piling this slaw on top of the BBQ chicken on a toasted brioche bun brings everything together in the best way.

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Key Flavor: Barbecue
Skill Level: Easy

Summary

  • Simple and quick: Simple ingredients and straightforward step-by-step instructions, this recipe is my idea of fast food. It comes together so quickly and I love the convenience of using leftover shredded chicken.
  • Versatile: You can use your favorite store-bought barbecue sauce or make your own if you’re feeling adventurous. Add your favorite toppings, or swap out the cabbage slaw for broccoli slaw. The possibilities are endless for giving this sandwich your own twist.
  • Clowslaw added crunch: Okay, so while there is nothing wrong with a BBQ chicken sandwich as is, I do like to have some varying texture on mine, and the cabbage does just that.
  • Satisfying and comforting: There’s something so comforting about biting into a saucy BBQ chicken sandwich.

Ingredients to Make BBQ Chicken Sandwich

Ingredients to make recipe: shredded chicken, bbq sauce, lime, greek yogurt, coleslaw mix, cilantro, jalapeno, salt and pepper, plus buns and pickles.
  • Shredded chicken: This recipe is best with my Instant Pot shredded chicken, but you can also use a store-bought rotisserie chicken. Any leftover chicken that can be shredded into small pieces works. If you don’t have an Instant Pot, check out my post on how to make shredded chicken or how to poach chicken on a stovetop.
  • BBQ sauce: This will be the main flavor profile in these sandwiches. I’d love for you to try out my homemade BBQ sauce, but feel free to use your favorite. While store-bought sauces are convenient, making your own allows you to control the flavor.
  • Coleslaw mix: Typically includes red and green cabbages and shredded carrots, this provides a nice crunchy and colorful texture to the sandwiches. I love using a coleslaw mix because it saves on prep and cleanup, but feel free to cut cabbage at home if you prefer.
  • Greek yogurt and lime juice: The yogurt adds light creaminess while the lime juice brightens up the flavors and balances the richness of the BBQ pulled chicken. This perfect combination, along with salt and black pepper, is used as a simple coleslaw dressing.
  • Cilantro: Adds fresh and herby element to the slaw. Check out my tips for how to cut cilantro.
  • Jalapeno: If you like heat, you’ll love the minced jalapeno in the slaw. Feel free to omit it to keep the coleslaw mild, especially for sensitive palates.
  • Brioche buns: These rich and buttery buns are the perfect buns to hold BBQ chicken and crunchy coleslaw together.
  • Dill pickles: Sliced pickles add an acid and a little tang of flavor that cuts through the rich BBQ chicken. It’s optional, but I highly recommend it.
  • Barbecue sauce – The flavor of your chicken sandwich will largely depend on the flavor of your BBQ sauce. You can experiment with different tastes like honey BBQ, smoky BBQ, or spicy BBQ for a unique twist.
  • Different slaw – If you prefer a different texture, substitute coleslaw with shredded kale, Brussels sprouts, or broccoli slaw. Or do half and half for variety and nutrition.
  • Coleslaw dressing – Swap out the Greek yogurt and lime in the coleslaw with spicy mayo for an added kick.
  • Pop of sweetness – Sometimes, I like to add about ½ cup of julienned fresh mango to the coleslaw for a hit of sweetness and tang. See my tips and tricks for cutting mango.
  • Veggie add-ins – Add sliced red onions for a pop of color or avocado to add some creaminess and richness. You can also swap out the dill pickles with pickled red onions for a different flavor.

How to Make BBQ Chicken Sandwich

Bbq sauce on top of shredded chicken before combining.
Step 1: Add shredded chicken and BBQ sauce to a large saucepan.
Shredded chicken and bbq sauce in a pot.
Step 2: Cook over medium-low heat, stirring often, until the chicken is well coated in the sauce and warmed through.

Make the Coleslaw

Ingredients for slaw in a bowl.
Step 1: Add coleslaw mix, cilantro, jalapeno, Greek yogurt, lime juice, salt, and pepper to a large bowl.
Slaw after mixing.
Step 2: Toss until combined well.

Tips for Making the Best BBQ Pulled Chicken Sandwich

  1. Toast the buns. Toasting the brioche buns adds flavor and a touch of crispiness that may help prevent them from becoming soggy when loaded with the chicken and coleslaw.
  2. Watch the heat. Keep the heat on medium-low to avoid drying out the chicken on high heat. You want it to gently warm through completely and absorb the BBQ sauce flavor but not overcook it.
  3. Assemble in order. Add a generous half cup of chicken to the bottom of each roll. Top with a heaping pile of coleslaw, and add pickles on top, if desired. Add the top roll and serve warm.
  4. Serve immediately. Enjoy the sandwich while it’s still warm and freshly assembled. If making ahead, keep the components separate until ready to serve to prevent the buns from becoming soggy.
Shredded bbq chicken in a pot for sandwiches.

What to Serve With BBQ Pulled Chicken Sandwich

Frequently Asked Questions

How to store bbq chicken sandwich?

Store the separate components in airtight containers in the refrigerator. The BBQ shredded chicken can be kept in the fridge for up to 4 days, while the coleslaw will last up to 2 days before it starts losing its crunchy texture. If the sandwiches are already assembled, I recommend separating the chicken and coleslaw from the buns in order to store them properly.

Can I freeze bbq chicken sandwich?

You can freeze the BBQ pulled chicken in a freezer-safe container or bag for up to 3 months. The brioche buns are also freezer-friendly but I don’t recommend freezing the coleslaw as it doesn’t thaw well. Thaw the chicken in the refrigerator overnight and reheat. The brioche buns will thaw at room temperature in under an hour.

How to reheat the bbq chicken sandwich?

For disassembled chicken sandwiches, warm the BBQ chicken in a small saucepan over medium-low heat until warmed through. Toast the buns, if desired. You can also reheat both of these components separately in the microwave until heated through. Then assemble and add the fresh coleslaw.

What cut of chicken is best for pulled chicken sandwich?

The best cut of chicken is boneless skinless chicken breasts or thighs. Both cuts work well because they are quick to cook and easy to shred. Chicken breasts is a lean option but take care not to overcook the chicken breasts to avoid drying them out. Chicken thighs have a higher fat content which helps keep them moist and tender.

Four bbq chicken sandwiches on a platter, topped with a homemade coleslaw.

A good BBQ pulled chicken sandwich is an excellent recipe to have in your collection of weeknight meals. With just a few cups of shredded chicken, a bottle of your favorite BBQ sauce, and your favorite sandwich fixings, dinner is served. It’s easy, delicious, and kids and adults love this tasty sandwich.

More Sandwich Recipes:

If you try this feel good BBQ Chicken Sandwich recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

BBQ chicken sandwich on a plate with chips.
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BBQ Chicken Sandwich

This shredded BBQ chicken sandwich is topped with homemade coleslaw and served on a soft brioche bun. It's perfect for a quick dinner.
5 from 1 vote
Author Yumna Jawad
Servings 4 sandwiches
Course Sandwich
Calories 652
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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Ingredients
  

For the Chicken:

For the Slaw:

  • 1 lime juiced
  • 1 tablespoons Greek yogurt
  • 3 cups coleslaw mix
  • ¼ cup chopped cilantro
  • ½ jalapeño minced (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For Assembly:

  • 4 Brioche buns toasted
  • sliced dill pickles optional

Instructions

  • In a large saucepan, combine shredded chicken and BBQ sauce. Cook over medium low heat, stirring often, until the chicken is well coated in sauce and is warmed through, about 5 minutes. Remove from heat.
  • To assemble, add about a heaping ½ cup of chicken to the bottom of each roll. Top with a heaping pile of slaw, and add pickles on top, if desired. Add top roll and serve warm.

Equipment

Notes

The nutrition label includes the brioche buns.
Storage: Store the separate components in airtight containers in the refrigerator. The BBQ shredded chicken can be kept in the fridge for up to 4 days, while the coleslaw will last up to 2 days before it starts losing its crunchy texture. If the sandwiches are already assembled, I recommend separating the chicken and coleslaw from the buns in order to store them properly.

Nutrition

Serving: 1sandwich, Calories: 652kcal, Carbohydrates: 80g, Protein: 29g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 196mg, Sodium: 1514mg, Potassium: 491mg, Fiber: 3g, Sugar: 32g, Vitamin A: 1096IU, Vitamin C: 27mg, Calcium: 118mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Sandwich
5 from 1 vote

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Comments

  1. freyja says:

    So yummy and juicy, definitely Mediterranean vibes. Love this new recipe and so does my family! I’m only 13 years old and I honestly love these recipes I make them for me and my family (if I want to) haha

    Reply
    1. Yumna J. says:

      Aww, so sweet of you to make new recipes for your family!! Thank you so much, Freyja!!

      Reply