Pulled Chicken Sandwich Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. When shimmering, add the sliced onion and cook 5–7 minutes until softened and starting to brown at the edges. Add minced garlic and cook 30 seconds until fragrant.

Sear chicken (optional)

Season chicken breasts with 1 tsp salt and 1/4 tsp black pepper. Move onions to the side and add chicken to the pot. Sear 2 minutes per side until lightly browned (this step adds flavor but is optional if short on time).

Add liquids and seasonings

Add chicken broth, smoked paprika, ground cumin, chili powder, remaining salt and pepper, apple cider vinegar, brown sugar, and Worcestershire sauce to the pot. The liquid should come about halfway up the chicken; add a bit more broth or water if needed.

Simmer gently

Bring to a gentle simmer, then reduce heat to low, cover, and poach the chicken for 18–22 minutes (thighs may require a few extra minutes) until internal temperature reaches 74°C (165°F). Alternatively, transfer to a 160°C (325°F) oven covered and bake 20–30 minutes.

Rest and shred

Remove chicken to a cutting board and let rest 5 minutes. Meanwhile, increase heat under the pot and reduce the cooking liquid slightly for 3–5 minutes if you want a more concentrated sauce. Shred the chicken with two forks or in a stand mixer with the paddle on low for 30 seconds. Return shredded chicken to the pot and toss to coat in the reduced sauce.

Adjust seasoning

Taste the pulled chicken and add additional salt, pepper, or 1–2 teaspoons apple cider vinegar or hot sauce to brighten if needed. Keep warm until building sandwiches.

Combine ketchup, apple cider vinegar, brown sugar, smoked paprika, hot sauce and salt in a small saucepan. Warm over low heat, stirring until sugar dissolves and sauce is glossy, 3–5 minutes. Taste and adjust sweetness, acidity or heat. Spoon desired amount into the shredded chicken and mix to combine; reserve extra sauce for serving.

Toast buns

Spread softened butter on cut sides of buns. Heat a skillet or griddle over medium and toast buns butter-side down until golden, about 1–2 minutes. Alternatively, toast under the broiler briefly.

Assemble sandwiches

Pile about 130–160 g (roughly 1 heaping cup) of pulled chicken onto the bottom half of each bun. Top with 1/2 cup coleslaw per sandwich, a drizzle of reserved BBQ sauce if desired, and a few cilantro leaves. Finish with the top bun.

Serve

Serve immediately with lime wedges on the side for squeezing over the chicken, and extra BBQ sauce and coleslaw available. Leftover chicken stores well refrigerated for up to 3 days.