Tender Pulled Barbecue Chicken Sandwich (Printable Version)

Tender pulled barbecue chicken piled on brioche buns with crispy, tangy slaw for ultimate comfort food.

# What You Need:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (1.2 lbs)
02 - 1 cup barbecue sauce
03 - 1/2 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste

→ Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste

→ Assembly

17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting

# Steps:

01 - Preheat oven to 350°F. Place chicken breasts in a baking dish and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
02 - Pour chicken broth into the baking dish. Cover tightly with foil and bake for 25 to 30 minutes until chicken is cooked through and tender.
03 - While chicken cooks, combine shredded green cabbage, red cabbage, and grated carrot in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat evenly. Refrigerate until ready to serve.
04 - Remove chicken from oven and shred using two forks until pulled. Discard any excess liquid. Mix shredded chicken thoroughly with barbecue sauce until well coated.
05 - Return barbecue chicken mixture to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
06 - If desired, butter the brioche buns and toast lightly in a skillet or under the broiler until golden.
07 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with slaw and place bun tops. Serve immediately.

# Expert Pointers:

01 -
  • It delivers all the smoky, tangy satisfaction of slow-cooked barbecue without firing up a smoker or waiting six hours.
  • The crunchy, tangy slaw cuts through the richness of the chicken and makes every bite feel balanced and bright.
  • You can have this on the table in an hour, which means it works for weeknight dinners or last-minute gatherings.
  • Leftovers reheat beautifully, and the chicken tastes even better the next day after the flavors meld.
02 -
  • Do not skip the foil when baking the chicken or it will dry out and you will end up with rubbery, sad chicken instead of tender, shreddable perfection.
  • Let the slaw sit in the fridge for at least 10 minutes before serving so the flavors meld and the cabbage softens just enough without losing its crunch.
  • If the barbecue sauce feels too thick or sticky, thin it with a tablespoon of chicken broth before mixing it with the shredded chicken.
03 -
  • Always taste the slaw before you serve it and adjust the honey or vinegar to get the balance just right for your palate.
  • Use two forks to shred the chicken while it is still warm, it falls apart much easier than when it cools down.
  • If you are feeding a crowd, double the recipe and keep the chicken warm in a slow cooker so people can build their own sandwiches.
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