BBQ Chicken Sandwich (Printable)

Smoky chicken with barbecue sauce and crisp slaw served in a soft bun for an easy meal.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cooked and shredded or grilled and sliced (approx. 1.1 lb)

→ Barbecue Sauce

02 - 1 cup barbecue sauce (store-bought or homemade)

→ Sandwich

03 - 4 soft sandwich buns or brioche buns
04 - 1 tablespoon unsalted butter (optional, for toasting buns)

→ Slaw (optional but recommended)

05 - 1 cup shredded green cabbage
06 - 1/2 cup shredded carrots
07 - 2 tablespoons mayonnaise
08 - 1 teaspoon apple cider vinegar
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Toppings (optional)

11 - Sliced pickles
12 - Red onion rings

# How-To:

01 - Grill or poach chicken breasts until internal temperature reaches 165°F, then shred with two forks.
02 - Toss shredded or sliced chicken in barbecue sauce until evenly coated.
03 - In a bowl, mix cabbage, carrots, mayonnaise, apple cider vinegar, salt, and black pepper until well combined.
04 - Melt butter in a skillet over medium heat and toast buns cut-side down until golden, about 1 minute.
05 - Layer BBQ chicken on bottom halves of buns, add slaw, pickles, and red onion if desired, then cover with top halves.
06 - Serve sandwiches immediately while warm.

# Expert Advice:

01 -
  • It comes together in about 30 minutes, which means weeknight dinners just got easier.
  • The slaw adds a bright, crisp contrast that keeps the sandwich from feeling heavy or one-note.
  • You can use store-bought rotisserie chicken and feel absolutely zero guilt about taking that shortcut.
02 -
  • Toasting the buns is not optional if you want them to hold up against the sauce and not fall apart in your hands like they're made of wet paper.
  • The slaw really does make the sandwich—it's the reason your mouth isn't just experiencing smoke and richness, but also brightness and texture.
03 -
  • Buy your barbecue sauce a day or two before you plan to make these—it sounds silly, but having it waiting in your pantry makes the whole meal feel more intentional.
  • The slaw keeps in the fridge for about two days, so you can make it ahead and have everything ready for quick assembly when hunger strikes.
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