Pulled Bbq Sandwich Recipe

Season and sear

Pat chicken thighs dry. In a small bowl, mix salt, black pepper, garlic powder, and smoked paprika. Rub seasoning on both sides of chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 2 minutes per side until lightly browned (it will finish cooking later).

Braise and shred

Add 1 cup chicken stock (or water) to the skillet, cover, reduce heat to low, and simmer 18–22 minutes until chicken reaches 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, reserving braising liquid. Shred chicken with two forks or chop finely. Return shredded chicken to the skillet with 1/2 cup of reserved braising liquid and 1/2 cup of prepared house-made BBQ sauce (see next section) and warm gently to absorb flavors, 3–4 minutes. Keep warm.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until softened, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, salt, and pepper. Bring to a low simmer, then reduce heat to low and cook, stirring occasionally, 12–15 minutes until thickened slightly.

Taste and adjust seasoning — add a little more vinegar for tang, sugar for sweetness, or hot sauce for heat. Remove from heat and let cool slightly. Reserve at least 1/2 cup to mix into the shredded chicken and keep extra for serving (about 3/4–1 cup total).

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a medium skillet over medium-low heat. Add thinly sliced onions and 1/4 teaspoon salt. Cook, stirring every few minutes, until onions are soft and deeply golden, 20–30 minutes. If onions begin to stick, add 1–2 tablespoons water and scrape fond. If you want quicker sweetness, stir in 1/2 teaspoon brown sugar about halfway through cooking. Remove from heat and set aside.

In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.

Add shredded cabbage and grated carrot to the dressing. Toss to coat thoroughly. Taste and adjust seasoning. Refrigerate until ready to assemble (at least 10 minutes to meld flavors).

Toast buns: Heat a skillet over medium heat. Butter the cut sides of the buns lightly and toast until golden, about 1–2 minutes per side.

Build sandwiches: Place a generous scoop (about 4–5 ounces) of warm pulled BBQ chicken on the bottom bun. Spoon a little extra BBQ sauce over the chicken if desired (about 1 tablespoon). Top with 1–2 tablespoons caramelized onions, then 2–3 tablespoons honey mustard slaw. Finish with the top bun and press gently.

Garnish and serve: Sprinkle chopped parsley over the slaw if using. Serve immediately with pickles or extra sauce on the side.