Bbq Chicken Sandwich Recipe

Poach the chicken

Place the chicken in a medium saucepan or pot and add 2 cups water or low-sodium chicken broth. Season with kosher salt, black pepper, and garlic powder. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer for 12–15 minutes (depending on thickness) until the internal temperature reaches 165°F (74°C).

Shred and rest

Remove the chicken to a cutting board and let rest 5 minutes, then use two forks to shred into bite-sized pieces. Reserve 1/4 cup of the cooking liquid.

Combine sauce ingredients

In a small bowl or measuring cup whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, onion powder, hot sauce (if using), 2 tablespoons water, and 1/4 teaspoon salt until smooth.

Simmer (optional)

For a deeper flavor, pour the sauce into a small saucepan and simmer over low heat for 4–6 minutes, stirring frequently. Remove from heat and let cool slightly.

Place the shredded chicken in a medium skillet over medium-low heat. Add the prepared BBQ sauce and the reserved 1/4 cup cooking liquid. Stir to combine and warm gently for 3–5 minutes, allowing the chicken to absorb the sauce. Taste and adjust seasoning with additional salt or a little sugar/vinegar as desired. The chicken should be fully coated and moist but not swimming in sauce.

Toast the buns

Spread softened butter on the cut sides of the buns. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, until golden and crisp, about 1–2 minutes.

Assemble

Pile about 1 cup of the shredded BBQ chicken onto the bottom half of each bun (adjust to preference). Top with 1/4 cup coleslaw and a few pickle slices. Sprinkle with chopped parsley if using, then place the top bun and press lightly.

Serve

Serve the sandwiches immediately while warm. Provide extra BBQ sauce and napkins on the side.