BBQ Chicken Sandwich

The smell of barbecue sauce hitting warm chicken always pulls me back to summer evenings in my friend Sarahs backyard. Her dad would man the grill for hours while we ran through the sprinkler, and eventually that smoky sweet scent meant dinner was ready. Now whenever I make these sandwiches, I keep the back door open just to let that same aroma drift through the house. Something about barbecue sauce and toasted buns feels like gathering people together.

Last summer I made these for my cousins birthday party and my uncle who never compliments anything asked for the recipe. He stood by the kitchen counter watching me toss the chicken in sauce, asking questions about coleslaw ratios. Later I found him in the backyard explaining his version to three other people. Sometimes the simplest recipes become the ones everyone talks about most.

Ingredients

• Chicken breasts: Boneless and skinless works best here, either poached and shredded or grilled and sliced into strips depending on your texture preference
• Barbecue sauce: Choose your favorite brand or homemade, but remember that a little goes a long way so start with less and add more as needed
• Sandwich buns: Brioche adds a subtle sweetness that balances the tangy sauce, but regular soft buns work perfectly fine too
• Butter: Essential for toasting the buns until golden and creating that slight barrier that keeps the sauce from soaking through too quickly
• Cabbage and carrots: The crunch from fresh shredded vegetables brings texture contrast that makes each bite interesting
• Mayonnaise and vinegar: This simple dressing binds the slaw together while adding just enough creaminess and tang

Instructions

Prepare the chicken:

Season the breasts with salt and pepper, then either grill them over medium heat or poach in simmering water until they reach 74 degrees Celsius internally. Let them rest for a few minutes before shredding with two forks or slicing into strips.

Mix with barbecue sauce:

Place the cooked chicken in a medium bowl and pour in about three quarters of the sauce first, tossing gently to coat everything evenly. Add more sauce gradually until it reaches your desired coverage without becoming overly saturated.

Make the quick slaw:

Combine the shredded cabbage and carrots in a small bowl with the mayonnaise, vinegar, salt, and pepper. Mix thoroughly until every piece is lightly coated, then let it sit while you prepare the buns.

Toast the buns:

Melt the butter in a skillet over medium heat and place the buns cut side down, pressing gently. Watch closely until they turn golden brown and smell slightly nutty, about one minute.

Assemble and serve:

Pile the sauced chicken onto the bottom halves, then top with a generous mound of slaw followed by pickles and onion if desired. Place the top bun on each sandwich and serve while still warm.

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My roommate used to request these every Sunday night during our final year of college. We would sit on the living room floor with paper towels, watching movies and eating these sandwiches while pretending Monday was not coming. It became our little comfort ritual.

Making Ahead

The chicken can be cooked and tossed with sauce up to two days in advance, then gently reheated before assembling. The slaw holds up well overnight but add the dressing right before serving so it stays crisp. Store everything separately in airtight containers in the refrigerator.

Sauce Variations

Mix a teaspoon of hot sauce into your barbecue sauce for subtle heat, or add a tablespoon of honey to balance the tang. Sometimes I stir in a little smoked paprika for extra depth without changing the flavor profile too much.

Serving Ideas

These sandwiches pair perfectly with oven baked fries, a simple potato salad, or even just some fresh fruit on the side. In summer I like to serve them with corn on the cob and cold drinks.

• Keep extra napkins nearby because these can get messy
• Let everyone add their own pickles and onions at the table
• Consider cutting sandwiches in half for easier handling

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Theres something honest and unpretentious about a really good BBQ chicken sandwich. Hope these become part of your own kitchen traditions.

Recipe Questions & Answers

→ Can I use rotisserie chicken?

Yes, using a store-bought rotisserie chicken is an excellent time-saving option. Simply shred the meat and toss it with the barbecue sauce.

→ How do I store leftovers?

Store the barbecue chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Toast fresh buns when ready to serve.

→ Can I make this gluten-free?

Absolutely. Just use gluten-free buns and verify that your barbecue sauce is certified gluten-free, as some brands contain wheat-based thickeners.

→ What sides pair well?

Classic options include potato salad, crispy fries, corn on the cob, or a simple green salad with vinaigrette to balance the richness.

→ Can I grill the chicken instead of poaching?

Grilling adds wonderful charred flavor. Grill the breasts over medium-high heat for 6-7 minutes per side until reaching 74°C (165°F) internally, then slice.

→ Is the slaw necessary?

While optional, the slaw provides essential crunch and acidity that cuts through the sweet barbecue sauce. You can substitute with sliced pickles or lettuce if preferred.