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Pulled Chicken Sandwich Recipe

American · Main course · 45 min total

A tangy, smoky pulled chicken sandwich that's perfect for a quick weeknight dinner or game day gathering. Slow-cooked chicken is shredded and tossed in a homemade barbecue sauce, then piled high on soft buns with crunchy coleslaw.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 brioche buns
• 1 cup coleslaw mix
• 1/4 cup mayonnaise
• 1 tbsp lemon juice

Instructions

1. Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown.
2. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.
3. Pour the sauce over the chicken in the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes, until chicken is tender and cooked through.
4. Remove chicken from the skillet and shred using two forks. Return shredded chicken to the skillet and stir to coat with sauce. Keep warm.
5. In a small bowl, combine coleslaw mix, mayonnaise, and lemon juice. Toss to coat.
6. Toast brioche buns lightly. Pile pulled chicken onto the bottom buns, top with coleslaw, and cover with bun tops. Serve immediately.

Tips

• For extra smoky flavor, add 1/2 teaspoon liquid smoke to the sauce.
• Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with pickles and extra sauce on the side.

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