Description
The perfect BBQ chicken sandwich with only 5 key ingredients that create a magical combination of flavors. Ideal for any occasion, from quick weekday meals to weekend cookouts.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs
- ¾ cup high-quality BBQ sauce
- 4 brioche buns
- 2 cups coleslaw mix
- ¼ cup mayonnaise
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 tablespoon apple cider vinegar
Instructions
- Combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a small bowl. Pat the chicken thighs dry with paper towels and rub the spice mixture all over. Let rest for 15 minutes at room temperature.
- Cook the chicken using one of the following methods:
Grill Method: Preheat grill to medium-high heat (about 375°F). Place seasoned chicken thighs on the grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.
Stovetop Method: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until browned and fully cooked (165°F internal temperature). - Transfer the chicken to a cutting board and let rest for 5 minutes. Using two forks, shred the chicken into small pieces. Transfer to a bowl and add ½ cup BBQ sauce, mixing to coat evenly.
- In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, and a pinch of salt and pepper. Mix until evenly coated.
- Lightly toast the brioche buns for 1-2 minutes until golden. Spread 1 tablespoon of BBQ sauce on the bottom half of each bun. Top with a generous portion of shredded BBQ chicken, followed by a heaping amount of coleslaw. Add the top half of the bun and serve immediately.
Notes
- You can substitute chicken thighs with breasts, though reduce cooking time by about 15% to avoid drying them out.
- Potato or whole grain buns can be used instead of brioche.
- For a tangier slaw, increase the apple cider vinegar to 2 tablespoons.
- Greek yogurt can replace mayonnaise for a lighter coleslaw.
- Avoid adding too much BBQ sauce to the chicken, as it may make the sandwich soggy. Start with less and serve extra on the side.
- Don’t forget to toast the buns—this creates a barrier against moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Grill/Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sodium: 780mg
- Fat: 25g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
Keywords: BBQ chicken sandwich, easy recipe, homemade fast food, barbecue chicken sandwich, coleslaw, shredded chicken