BBQ Pulled Chicken Sandwiches

When the craving for barbecue hits, these pulled chicken sandwiches are the answer! My easy dry rub adds instant flavor to the meat, while my crunchy coleslaw brings it all together.

Get ready to fire up the barbecue -or take out the grill pan to transform boring chicken pieces into something exciting for your taste buds. This hearty pulled chicken sandwich recipe makes a big batch to share with family and friends. The process is straightforward for weekend gatherings or weeknight meals.

Before cooking, sprinkle on a flavorful dry rub to instantly boost the taste of the meat. Shred the grilled chicken into bite-sized pieces, then toss in a sweet and tangy barbecue sauce. But that’s not all! There’s a quick creamy coleslaw to pile high on the sandwich for extra crunch.

Protein selection

I use boneless skinless chicken breasts for a lean option. Although, it’s essential to flatten them to a uniform thickness so they cook evenly. Store-bought rotisserie chicken works well as a substitute for a quick weeknight meal, or I often use leftover pieces from my slow cooker chicken recipe. It makes meal prep so easy.

If you enjoy dark meat, chicken thighs are a good option as they stay moist due to higher amounts of fat. You don’t have to pound them out since the pieces are already relatively thin. Both light and dark meat provide a combination of textures.

Quick, flavorful dry rub

For instant flavor without the need to spend time marinating, make a sweet and spicy dry rub. The seasonings are concentrated in flavor, so a little goes a long way. Dried spices like cumin, onion, garlic powder, chile powder, and paprika cling to the meat once applied, enhancing the taste on the surface of the chicken. 

The rub contains brown sugar, which intensifies the caramelized flavor and accelerates browning on the grill grates. Keep a close eye on the meat to prevent burning and flip once you see dark char marks form.

Cooking on the grill

Heat the grill until very hot so that the Maillard reaction can rapidly occur, giving those gorgeous browned marks and smokey flavor. Close the lid and finish cooking the chicken covered, creating an oven-like environment through conduction as the heat circulates inside. This method produces the most flavor on the exterior while maintaining a moist piece of meat.

Cooking on the stove top

You don’t have to wait for warm weather to make this meal, as a simple grill pan can create gorgeous grill marks. Although, with this method, the cooking temperature needs adjustment. The dried spices and sugar will smoke at high heat, which can become an issue indoors. Instead, use moderate heat for better control and a few extra minutes of cook time.

Checking for doneness

The chicken should be opaque and no longer pink in the center. Use an instant-read thermometer to test for an internal temperature between 160 to 165ºF (71 to 74ºC). Let the meat rest for at least 5 minutes to allow the juices to redistribute, keeping the poultry moist and tender.

Shred the chicken

Pulling or shredding the chicken apart makes it easier to eat in the sandwich. This process also allows more surface area for a barbecue sauce to coat each piece. I find it easiest to use two forks to separate the parts, working in the same direction as the natural lines of the muscle fibers.

Coat with barbecue sauce

Although very flavorful with dried spices alone, tossing the shredded chicken in barbecue sauce provides extra dimension and moisture. I like to use my go-to homemade barbecue sauce recipe, which comes together in less than 30 minutes.

My sauce uses ingredients you may already have in your pantry, like tomato paste, brown sugar, apple cider vinegar, and a whole lot of spices. Although, if you’re pressed for time, go ahead and reach for a bottle of pre-made BBQ sauce (it’s okay, I don’t mind).

Homemade coleslaw

For added texture contrast, it’s nice to have fresh crunchy coleslaw to go with these chicken sandwiches. I like to cut the cabbage so that I can control the size. The base is a mixture of red and green cabbage and shredded carrots. The dressing is a combination of Greek yogurt, a hint of mayonnaise, apple cider vinegar, honey, and paprika. You can even make a bigger batch to serve as a side dish.

Bread selection

These delicious barbecue chicken sandwiches deserve a fantastic bun. I prefer brioche or whole wheat. My pet peeve is hamburger buns that disintegrate with each bite, so find one that holds together. Sandwich architecture is essential! 

I like to toast the buns on the grill or pan, just until the bottoms are nice and crunchy but still soft to the touch. Top the bread with a generous amount of chicken, more sauce, and creamy coleslaw. A mini hand-held feast!

Serve this with

• Potato salad
• Macaroni salad
• Grilled portobello mushrooms