BBQ Chicken Sandwich

My neighbor used to make these every summer Sunday, and the smell would drift across our shared fence line. I'd pretend to be gardening just to catch him pulling them off the grill, eventually he started sending one over on a paper plate. Now it's the only thing my teenagers actually request by name, and I've learned that the real magic happens in that space between messy and perfect.

Last summer, I made these for a crowd of hungry friends after a long beach day. Someone forgot napkins, so we ended up with sauce everywhere and laughter filling the backyard. Sometimes the best meals are the ones where everyone's leaning over their plates, completely unselfconscious, reaching for seconds with sticky fingers.

Ingredients

• Chicken: Two large boneless skinless breasts work perfectly here, and I've learned that shredding hot chicken with forks creates these raggedy edges that grab onto sauce better than neat slices ever could.
• Barbecue sauce: One cup of your favorite sauce, though I always add a tiny splash of apple cider vinegar to store-bought versions to cut through the sweetness.
• Soft buns: Four brioche buns turn this into something special, but honestly any soft roll will do if you give it a quick butter-toasted moment in a hot pan.
• Simple slaw: One cup shredded cabbage and half a cup of carrots tossed with mayonnaise, vinegar, salt and pepper creates this bright crunch that cuts through all that rich barbecue sauce.
• Optional toppings: Sliced pickles and red onion rings are the finishing touches that make each bite feel complete, though picky eaters can happily skip them.

Instructions

Get your chicken ready:

Cook those chicken breasts until they hit 74°C internally, then grab two forks and shred while still warm. The heat helps the meat pull apart into these perfect bite-sized strands.

Make it saucy:

Pour your barbecue sauce over the shredded chicken in a medium bowl and toss until every piece is coated and glossy. Let it sit for a few minutes so the flavors really soak in.

Whisk together the slaw:

Combine your shredded cabbage and carrots with mayonnaise, vinegar, salt, and pepper. Mix it up and let it hang out while you prep everything else.

Toast your buns:

Melt butter in a skillet over medium heat and place buns cut side down until golden. This creates this slight barrier that keeps the sauce from making everything soggy too fast.

Pile it all together:

Mound that saucy chicken onto bottom buns, top with a generous heap of slaw, add pickles and onions if you're feeling it, then cap with the top bun. Serve immediately while everything's still warm and the contrast between hot chicken and cool slaw is at its peak.

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These sandwiches have become our Friday night tradition, the kind of meal where everyone gathers around the counter instead of the table. There's something about the combination of hot, saucy meat and cold, crisp slaw that just works, every single time.

Making It Ahead

The chicken can be made up to two days in advance and stored in the refrigerator. When you're ready to serve, just warm it gently in a saucepan over low heat with a splash of water to loosen it back up.

Sauce Variations

Sometimes I mix sriracha into the barbecue sauce for heat, or add a tablespoon of honey for extra sweetness. The base formula stays the same, but you can tweak it to match whatever mood you're in.

Perfect Sides

These sandwiches shine alongside simple sides that don't compete for attention. Potato salad, baked beans, or even just some thick-cut potato wedges round out the meal beautifully.

• Corn on the cob with butter is my go-to summer pairing
• A simple green salad with vinaigrette balances all the richness
• Cold beer or lemonade feels practically mandatory

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Hope these become a regular in your rotation like they have in mine. Sometimes the simplest recipes are the ones that stick around longest.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the BBQ chicken and slaw separately up to 24 hours in advance. Store in airtight containers in the refrigerator. Toast buns and assemble just before serving to maintain texture.

→ What type of barbecue sauce works best?

Any quality barbecue sauce works wonderfully. Choose smoky, sweet, or spicy varieties based on preference. Homemade sauces allow you to control sweetness and heat levels precisely.

→ Can I use rotisserie chicken?

Absolutely. Rotisserie chicken shreds easily and adds extra depth of flavor. One store-bought rotisserie chicken typically yields enough meat for 4-6 sandwiches.

→ Is the slaw necessary?

While optional, the slaw provides essential crunch and brightness that balances the rich, saucy chicken. If omitting, consider sliced cucumbers, pickles, or fresh lettuce for texture contrast.

→ How do I store leftovers?

Store assembled chicken and slaw separately in the refrigerator for 2-3 days. Reheat chicken gently in the microwave or on the stovetop. Toast buns fresh before assembling for best results.

→ Can I make this gluten-free?

Yes. Use gluten-free buns and verify your barbecue sauce contains no gluten-containing additives. Most traditional slaw ingredients are naturally gluten-free.