BBQ Chicken Sandwiches with Coleslaw

 

You’ve heard of pulled pork sandwiches, but have you ever tried a pulled chicken barbecue sandwich? If not, now’s your chance to delight in this outstanding and flavorful sandwich. First, you cook a piece of chicken, shred it, and then add your homemade BBQ sauce, top it with your homemade cole slaw on your favorite hamburger bun, add a little extra sauce, and serve with French fries, and you’re golden. Yum, getting hungry just typing. So let’s make BBQ Chicken Sandwiches with Coleslaw.

Before you begin cooking, use my all-meat rub to add flavor to the chicken. https://potpourrioffrugality.blogspot.com/2025/05/bbq-rub-for-any-meat.html Let it marinate for an hour in the fridge, then cook it either on the grill or in the oven until it reaches your preferred doneness. Meanwhile, make your coleslaw dressing and allow the coleslaw to absorb the dressing and flavors. 

I only use boneless, skinless chicken breasts for this recipe, but use whatever you like to eat. I’ve also used store-bought rotisserie chicken when I’ve been lazy. Remember, when you buy a store-bought rotisserie chicken, you can get multiple recipes out of that little bird; use it wisely. The Rotisserie Chicken works great when cooking during the week, and you need a quick meal.

BBQ Chicken Sandwiches with Coleslaw

Flavorful BBQ grilled chicken sandwiches tossed in a tangy barbecue sauce and topped with homemade crunchy coleslaw.

Servings 4 sandwiches

Ingredients 

Chicken Sandwiches

2 pounds boneless skinless chicken breasts, or boneless thighs

4 hamburger buns

Barbeque Sauce

1 tablespoon dark brown sugar

1 teaspoon cumin

1 teaspoon paprika, sweet or smoked

1 teaspoon kosher salt

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

¼ cup of molasses

¼ cup apple cider vinegar

4 hamburger buns

Coleslaw

½ cup nonfat Greek yogurt

1 tablespoon mayonnaise

2 tablespoons of Apple Cider Vinegar

1 ½ teaspoons honey

¼ teaspoon paprika, sweet or smoked

¼ teaspoon kosher salt

¼ teaspoon black pepper

1 cup green cabbage, ¼-inch shreds

1 cup red cabbage, ¼-inch shreds

½ cup carrots, grated

Instructions 

Grilled Chicken

Place one of the chicken pieces between two plastic sheets or in a large plastic bag. Flatten to an even thickness, about 3/4-inch. Repeat with the remaining pieces.

Alternatively, for pieces about 2 inches thick or larger, cut in half horizontally to create two cutlets; repeat with the remaining pieces. Use the BBQ Rub recipe I provided and generously coat each piece until completely covered on both sides. Set aside briefly.

Make your BBQ sauce. In a small bowl, combine brown sugar, cumin, paprika, salt, chili powder, garlic powder, onion powder, black pepper, ¼ cup molasses, and ¼ cup of apple cider vinegar in a bowl and whisk together until smooth. This is your BBQ sauce

To Cook on the Stovetop: Heat a grill pan over medium-high heat. Evenly grease the surface with about 1 tablespoon olive oil. Once the oil is hot, work in batches, add the seasoned chicken. Cook until char marks appear for about 6 minutes. Flip and cook for about 3 to 5 minutes. Clean and grease the pan as needed; repeat with the remaining pieces.

Cook on the Barbecue: Heat grill over medium-high heat. Clean and oil the grilled grates. Once hot, add the seasoned chicken. Cover with the lid and cook until char marks appear, about 3 to 4 minutes. Flip the pieces and cover for about 3 to 4 minutes.

Cook until the internal temperature reaches 160 to 165ºF. Clean and grease the grates as needed. Rest the cooked chicken for 5 minutes.

Coleslaw

In a medium bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.

In a large bowl, combine green cabbage, red cabbage, and carrots. Add the dressing and toss to combine. Season with salt and pepper to taste. If not used immediately, cover and refrigerate.

To Serve

Use two forks to shred into smaller pieces. Combine shredded chicken with barbecue sauce.

Right before serving, grill the buns cut side down. Heat until toasted, about 2 to 3 minutes.

Add pulled chicken to each toasted bottom bun and top with coleslaw.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.