Short description: A delicious and quick-to-make shredded BBQ chicken sandwich topped with fresh coleslaw on a toasted bun.
Why You’ll Love This Recipe
This sandwich is a winner because it combines tender shredded chicken coated in smoky BBQ sauce with the crisp freshness of a tangy coleslaw. You get warm, saucy goodness from the chicken and a cool, crunchy bite from the slaw. It’s ready in about 15 minutes (if you use pre-shredded or rotisserie chicken), making it perfect for busy weeknights or a satisfying lunch. Plus, it’s customizable—swap in your favorite bun, add pickles, or tweak the slaw for extra heat or creaminess.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
2 cups shredded chicken
1¼ cups BBQ sauce
For the Slaw:
Juice of 1 lime
1 tablespoon Greek yogurt
3 cups coleslaw mix (combination of red cabbage, green cabbage and shredded carrots)
¼ cup chopped cilantro
½ jalapeño, minced (optional, for heat)
¼ teaspoon salt
¼ teaspoon black pepper
For Assembly:
4 brioche buns, toasted
Sliced dill pickles (optional)
Directions
Make the chicken: In a large saucepan, combine the shredded chicken and BBQ sauce. Cook over medium-low heat, stirring often, until the chicken is well coated in the sauce and warmed through (about 5 minutes). Remove from heat.
Make the slaw: In a large bowl, add the coleslaw mix, cilantro, jalapeño (if using), Greek yogurt, lime juice, salt and pepper. Toss until well combined.
Assemble the sandwiches: On the bottom half of each toasted bun, add about a heaping ½ cup of the BBQ chicken. Top with a generous pile of slaw and, if desired, sliced dill pickles. Place the top bun and serve warm.
Servings and timing
Serves: 4 sandwiches
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Variations
Use whole-wheat buns or rolls instead of brioche for a healthier twist.
For extra heat, add a good dash of hot sauce to the BBQ chicken or increase the minced jalapeño in the slaw.
Make it vegetarian by swapping shredded chicken for pulled jackfruit or shredded mushrooms, and use a vegetarian-friendly BBQ sauce.
Add extra toppings like sliced avocado, grilled onions, or cheese (such as pepper jack) for more texture and flavor.
Swap the coleslaw for a tangier version using apple cider vinegar and a pinch of sugar in place of Greek yogurt.
Storage/Reheating
Store the BBQ shredded chicken and the slaw in separate airtight containers in the fridge. The chicken will last up to 4 days, and the slaw about 2 days before it starts losing its crunchy texture. To reheat the chicken, warm it in a small saucepan over medium-low heat until heated through, or microwave until hot. The buns can be toasted fresh when assembling for best texture.
FAQs
1. How do I choose the best BBQ sauce for this recipe?
Look for a BBQ sauce that balances sweet, smoky, and tangy flavours. If you prefer to control the ingredients, you can make your own sauce with tomatoes, vinegar, brown sugar, smoked paprika and garlic.
2. What kind of chicken works best?
Pre-shredded chicken, leftover roasted chicken or a store-bought rotisserie chicken all work perfectly. The key is that the chicken is already cooked and shredded so you only need to warm and coat it with the sauce.
3. Can I prepare the components ahead of time?
Yes—prepare the shredded chicken and coleslaw separately. Keep them refrigerated in separate containers. Toast the buns and assemble right before serving for the best texture.
4. Is it okay to freeze the BBQ chicken?
Yes, you can freeze the shredded BBQ chicken (without the bun and slaw) in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight and reheat in a saucepan or microwave. The coleslaw does not freeze well, so it’s best used fresh.
5. Can I make this gluten-free?
Absolutely. Use gluten-free buns and make sure your BBQ sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
6. What if I don’t like jalapeños or cilantro?
No problem. Simply omit the jalapeño for less heat, and swap fresh cilantro for parsley or omit the herb completely. The slaw will still be delicious.
7. How can I make the sandwich more nutritious?
Use whole grain buns, reduce the amount of BBQ sauce slightly to cut sugar, and bulk up the slaw with extra cabbage or carrots for added fibre. You can also serve with a side salad instead of fries.
8. Is there a dairy-free option for the slaw?
Yes—replace the Greek yogurt with a dairy-free yogurt or a light mayonnaise to keep it creamy. Adjust the lime juice or add a little vinegar for tang.
9. What side dishes pair well with this sandwich?
Great sides include potato chips, baked sweet potato fries, air-fried French fries, or a crisp salad. The sandwich is rich and flavourful, so a light, fresh side works nicely.
10. Can I use a different bun or bread?
Definitely. While brioche adds richness, you can use hamburger buns, ciabatta rolls, pita pockets, or even serve the chicken and slaw over a bed of greens for a bun-less option.
Conclusion
This BBQ chicken sandwich is a simple yet flavour-packed meal that’s perfect for busy days or casual dinners. With shredded chicken coated in smoky sauce and a crisp, creamy coleslaw piled high on a toasted bun, every bite offers a delightful contrast of textures and flavours. Prepare the components ahead of time for even more convenience, and feel free to customise it with your favourite toppings or variations. Enjoy!
