BBQ Pulled Chicken Sandwiches: Perfect for Summer Picnics
The BBQ pulled chicken sandwich is the kind of meal that doesn’t demand fancy plating or hours in the kitchen but still manages to hit all the right notes. It’s messy in the best way, packed with flavor, and versatile enough to work for tailgates, weeknight dinners, or even a laid-back cookout.
Let’s break down what makes this sandwich a standout — and how to build your version that hits harder than takeout.
Ingredients
Here is an outline of how to make these delicious sandwiches:
Chicken: You can do breasts or thighs, whichever you prefer. Chicken thighs are more forgiving when slow-cooked as they stay moist and flavourful. Whereas breasts are lean and cook faster.
Seasonings: Season chicken with whatever spices you like before cooking it. Such as salt, pepper, onion, garlic, or anything else you want on your chicken.
BBQ Sauce: Gives the dish a saucy, flavourful, tangy taste. You can use whatever BBQ sauce you like the most.
Buns: You can choose whatever bun you like. Some of the most popular choices are potato rolls, brioche buns, or sandwich rolls. However, toasting them makes all the difference.
Toppings: While chicken, sauce, and buns are a great combination, toppings are always a great idea. Toppings like coleslaw, pickles, pickled onions, cheese, or anything else you like would be a great way to add in some new flavours.
Steps to make BBQ Pulled Chicken Sandwiches
Step 1: Season the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder.
Step 2: Choose the Method of Cooking
Slow Cooker (Best for hands-off cooking): Add seasoned chicken to the slow cooker. Pour in the BBQ sauce and optional sauce add-ins. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Stovetop (Faster, more control): In a deep skillet, heat a tablespoon of oil over medium heat. Sear the chicken for 2–3 minutes per side. Pour in BBQ sauce and bring to a simmer. Cover and cook on low for 30–40 minutes until chicken is fork-tender.
Instant Pot / Pressure Cooker (Fastest): Add chicken and sauce. Cook on high pressure for 10 minutes, natural release for 5 minutes. Shred and simmer on “sauté” mode for 5 more minutes to thicken the sauce.
Step 3: Shred the Chicken
Use two forks to pull the chicken apart. Mix it back into the sauce so it stays juicy and well-coated.
Taste and adjust seasoning (add more salt, vinegar, or a little heat if needed).
Step 4: Prepare the Buns
Heat a skillet or griddle. Butter the insides of the buns lightly. Toast them face-down until golden brown. This helps them hold up to the juicy filling.
Step 5: Assemble the Sandwiches
Add a generous pile of pulled chicken to the bottom bun. Layer on slaw or pickled onions for crunch.
Add cheese if using (it’ll melt slightly from the heat). Top with pickles or crispy onions, then place the top bun.
Step 6: Serve
Serve warm, ideally with a side like potato wedges, sweet potato fries, or corn on the cob. Leftover chicken keeps well in the fridge for 3–4 days, and can be reheated or used in wraps, tacos, or rice bowls.
Liquid Add-ins
Some fun ways to change up the flavours:
- Cola: Sweet and tangy
- Ginger beer: Zesty with a kick
- Bourbon: Deep, slightly smoky flavor
More…
- https://www.foodnetwork.com/recipes/ellie-krieger/pulled-bbq-chicken-sandwiches-recipe-1953251
- https://www.monicanedeff.com/pulled-chicken-sandwiches/
- https://www.orchidsandsweettea.com/best-bbq-sriracha-pulled-chicken-sandwich/
- https://www.hungry416.com/grilled-shrimp-skewers-simple-and-delicious-summer-bbq-recipe/
