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BBQ Chicken Sandwich Recipe

American · Main course · 40 min total

A classic American BBQ chicken sandwich with tender shredded chicken in a tangy, smoky sauce, piled high on a soft bun with crunchy coleslaw.

Ingredients

• 2 cups cooked shredded chicken (from rotisserie or poached)
• 1 cup your favorite BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 4 brioche hamburger buns, split and toasted
• 1 cup prepared coleslaw mix (shredded cabbage and carrots)
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine shredded chicken, BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, and cayenne. Cook over medium heat, stirring occasionally, until heated through and slightly thickened, about 10 minutes.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Add coleslaw mix and toss to coat. Set aside.
3. Toast the buns under the broiler or in a skillet until lightly golden.
4. Pile a generous amount of BBQ chicken on the bottom half of each bun. Top with coleslaw and close with the top bun. Serve immediately.

Tips

• For extra flavor, brush the buns with melted butter before toasting.
• Leftover chicken can be stored in the refrigerator for up to 3 days.
• Add pickles or jalapeños for extra tang and heat.

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