Bbq Chicken Sandwich Recipe

Trim and season

Pat the chicken thighs dry with paper towels. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and apple cider vinegar. Add the chicken and toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a little oil or spray to the pan. Cook the chicken thighs 4–5 minutes per side (internal temperature 165°F / 74°C), adjusting time for thickness. If using a grill, cook directly over medium heat until done.

Rest and shred or slice

Remove chicken from heat and let rest 5 minutes. For pulled-style sandwiches, shred with two forks. For sliced sandwiches, slice into 1/4-inch strips. Reserve juices in the pan for flavor.

While chicken rests, warm barbecue sauce in a small saucepan over low heat. Stir in honey and hot sauce (if using). Taste and adjust sweetness or heat. Remove from heat.

Toss the shredded or sliced chicken in about 1/2 cup of the warmed sauce until evenly coated. Reserve remaining sauce for serving.

Toast the buns

Butter the cut sides of the buns with the unsalted butter. In a skillet or on a griddle over medium heat, toast the buns cut-side down until golden, 1–2 minutes.

Assemble sandwiches

Place a generous portion of BBQ-coated chicken on the bottom bun. Top with a slice of cheddar cheese if using (cheese will melt slightly on hot chicken), a spoonful of coleslaw, a few pickle slices and some thinly sliced red onion. Spoon additional reserved BBQ sauce over the chicken if desired. Finish with herbs, salt and pepper to taste, then cap with the top bun.

Serve sandwiches immediately with remaining BBQ sauce on the side. Offer extra coleslaw, pickles, or hot sauce at the table.