Smoky BBQ Pulled Chicken Sandwich

Master the art of creating the perfect BBQ pulled chicken sandwich right in your kitchen. This mouthwatering sandwich combines tender, shredded chicken with a rich, homemade BBQ sauce, topped with a crispy, fresh coleslaw that adds the perfect crunch to every bite.

Perfect For

• Weekend family meals
• Game day gatherings
• Make-ahead lunches
• Casual entertaining

Ingredients

For the Pulled Chicken:

• 4 chicken breasts (about 2 pounds)
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 cup chicken broth

For the BBQ Sauce:

• 1 cup tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon alcohol free Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Coleslaw:

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup finely diced red onion
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 teaspoon celery seeds
• Salt and pepper to taste

For Assembly:

• 6 fresh burger buns
• Butter for toasting buns
• Extra BBQ sauce for serving

Instructions

Preparing the Chicken

1. Mix smoked paprika, garlic powder, onion powder, black pepper, and sea salt in a bowl.
2. Rub the spice mixture evenly over the chicken breasts.
3. Heat olive oil in a large pot over medium-high heat.
4. Sear chicken for 3-4 minutes per side until golden brown.
5. Add chicken broth, reduce heat to low, cover, and simmer for 25-30 minutes until tender.
6. Remove chicken and shred using two forks.

Making the BBQ Sauce

1. While chicken cooks, combine all BBQ sauce ingredients in a saucepan.
2. Simmer over medium-low heat for 15-20 minutes, stirring occasionally.
3. Sauce should thicken slightly and flavors should meld together.

Preparing the Coleslaw

1. In a large bowl, combine shredded cabbage, carrots, and red onion.
2. Whisk together mayonnaise, apple cider vinegar, honey, celery seeds, salt, and pepper.
3. Pour dressing over vegetables and toss well.
4. Refrigerate for at least 30 minutes to allow flavors to develop.

Assembly

1. Butter the inside of each bun and toast until golden brown.
2. Toss shredded chicken with warm BBQ sauce until well coated.
3. Place a generous portion of BBQ chicken on each bottom bun.
4. Top with a heap of fresh coleslaw.
5. Add extra BBQ sauce if desired.
6. Cover with top bun and serve immediately.

Pro Tips

• Shred chicken while it’s still warm for the best texture
• Make coleslaw ahead of time for better flavor
• Toast the buns for extra texture and stability
• Use a mix of white and red cabbage for more color
• Let the chicken rest in the sauce for 10 minutes before serving

Storage and Make-Ahead

• BBQ chicken keeps well in an airtight container for up to 4 days
• Store coleslaw separately and add just before serving
• Sauce can be made up to a week in advance
• Reheat chicken gently with a splash of broth to maintain moisture

Nutritional Information

• Serving Size: 1 sandwich
• Calories: 450
• Protein: 28g
• Carbohydrates: 48g
• Fiber: 3g
• Fat: 18g

Recipe Notes

All ingredients used in this recipe are halal-friendly. However, feel free to adjust the ingredients according to your dietary preferences and needs.