Indulge in these tender and juicy BBQ pulled chicken sandwiches, bursting with smoky and tangy flavors. Perfectly slow-cooked chicken is drenched in a homemade barbecue sauce, then piled high on a soft brioche bun for a satisfying meal that will have everyone asking for seconds.
Key Information
- Preparation Time: 15 minutes
- Cooking Time: 4 hours (slow-cooker method) or 1 hour (stovetop)
- Total Time: 4 hours 15 minutes (slow-cooker) or 1 hour 15 minutes (stovetop)
- Number of Servings: 6 sandwiches
- Serving Size: 1 sandwich
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 45g
- Fat: 15g
- Dietary Considerations: Can be made gluten-free by using gluten-free buns.
Ingredients List
For the BBQ Pulled Chicken:
- 1.5 kg (3 lbs) boneless, skinless chicken breasts or thighs
- 240 ml (1 cup) barbecue sauce, homemade or store-bought
- 60 ml (1/4 cup) apple cider vinegar
- 30 g (2 tbsp) brown sugar
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 5 g (1 tsp) smoked paprika
- 2 g (1/2 tsp) black pepper
- 2 g (1/2 tsp) salt
For the Sandwich Assembly:
- 6 brioche buns, toasted
- 6 slices cheddar cheese (optional)
- 180 g (1 1/2 cups) coleslaw (optional)
- 30 g (2 tbsp) melted butter for brushing buns
Detailed Method of Preparation
Prepare the Chicken:
- Place chicken breasts or thighs in a slow cooker or large pot. Add barbecue sauce, apple cider vinegar, brown sugar, minced garlic, onion, smoked paprika, black pepper, and salt. Stir to combine.
Cooking Method:
- Slow Cooker: Cover and cook on low for 4 hours, or until chicken is tender and easily pulls apart with a fork.
- Stovetop: Simmer the mixture over medium heat for about 1 hour, stirring occasionally, until the chicken is tender.
Shred the Chicken:
- Once cooked, transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the sauce, stirring well to coat evenly.
Toast the Buns:
- Brush the insides of the brioche buns with melted butter. Toast them on a skillet over medium heat until golden and crisp.
Assemble the Sandwiches:
- Place a generous serving of the pulled chicken on the bottom half of each bun. Top with a slice of cheddar cheese and a spoonful of coleslaw if desired. Finish with the top half of the bun.
Tips for Culinary Success
- Choose the Right Cut: For the juiciest pulled chicken, use a mix of chicken thighs and breasts. Thighs add extra moisture due to their higher fat content.
- Make It Spicier: Add 1–2 teaspoons of chili powder or a dash of hot sauce to the sauce for a spicier version.
- Cheese Lovers' Delight: Melt the cheese on the chicken by covering the skillet with a lid for a minute before assembling the sandwich.
- Serve Immediately: Toast the buns just before serving to keep them from getting soggy.
- Storage Tip: Leftover pulled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in a microwave.
Frequently Asked Questions (FAQs)
- Can I make BBQ pulled chicken sandwiches ahead of time? Yes, you can prepare the pulled chicken up to 3 days in advance. Store it in an airtight container in the refrigerator and reheat before serving.
- What are the best types of barbecue sauce for this recipe? A smoky, tangy barbecue sauce works best for pulled chicken sandwiches. Consider adding honey or molasses for a sweeter touch.
- Can I use frozen chicken? If using frozen chicken, thaw it completely before cooking. Cooking directly from frozen may result in uneven cooking.
- What other toppings can I use? Apart from coleslaw, try adding pickles, fried onions, or avocado slices to enhance the flavor.
- How do I make this gluten-free? Substitute the brioche buns with gluten-free buns and ensure the barbecue sauce used is gluten-free.