BBQ Chicken with Slaw

The first time I made these sandwiches, it was a Tuesday evening and I had zero energy. I grabbed a rotisserie chicken from the grocery store, mixed it with whatever barbecue sauce was in the fridge, and piled it onto some brioche buns I'd picked up on impulse. My husband took one bite and actually stopped talking mid sentence. That's when I knew this accidental weeknight dinner was something special.

Last summer I made a batch of these for my daughter's soccer team after their final game. The kids were skeptical about the 'vegetable stuff' on top, but one by one they came back asking for the recipe. The next week, three different moms texted me saying their families now request these every weekend.

Ingredients

• Chicken: Starting with cooked rotisserie chicken is my weeknight secret, but grilling fresh breasts adds this gorgeous char flavor that takes it to another level
• Barbecue sauce: I've learned that mixing two different sauces (one sweet, one smoky) creates way more depth than sticking to just one brand
• Brioche buns: The slight sweetness and pillowy texture hold up beautifully against the saucy chicken without falling apart
• Slaw ingredients: The cabbage and carrots aren't just garnish, they provide this essential crunch that cuts through the richness
• Apple cider vinegar: This tiny amount wakes up the entire slaw and balances the mayonnaise's creaminess perfectly

Instructions

Get your chicken ready:

If using raw chicken breasts, season them generously with salt and pepper, then grill until they reach 74°C (165°F) internally. Let them rest for five minutes before shredding with two forks into bite sized pieces. The resting period is crucial because it keeps the meat juicy instead of dry.

Make the sauce magic:

Place your shredded chicken in a mixing bowl and pour the barbecue sauce over it. Use a spatula to fold everything together until every piece is coated and glossy. Let it sit for about five minutes so the flavors really absorb into the meat.

Whip up the slaw:

Combine the shredded cabbage and carrots in a small bowl. Add the mayonnaise, apple cider vinegar, salt, and pepper, then toss until everything is evenly coated. The slaw tastes better if it sits for at least ten minutes before serving.

Toast those buns:

Melt the butter in a skillet over medium heat and place the buns cut side down. Let them get golden and slightly crispy, about one minute. This tiny step prevents soggy bottoms and adds a buttery richness that ties everything together.

Build your masterpiece:

Pile a generous amount of BBQ chicken onto the bottom bun, then top with a heap of slaw. Add pickles and red onion if you're feeling fancy, then crown with the top bun. Press down gently and serve immediately while everything's still warm.

Save

My friend Sarah came over once when I was making these and said she'd never liked BBQ chicken sandwiches before. She took hers home, then called me at 9 pm to admit she'd eaten two more and was now officially obsessed. Sometimes the simplest conversions are the most satisfying.

Make It Your Own

My husband likes to add a splash of hot sauce directly into the barbecue sauce mixture for some extra kick. I've also experimented with mixing in a tablespoon of honey when the sauce tastes too acidic, which creates this lovely sweet smoky balance that kids especially love.

The Leftover Secret

These actually reheat surprisingly well if you store the components separately. Keep the chicken and slaw in different containers, then warm the chicken gently in the microwave and assemble fresh. The contrast between hot meat and cold slaw remains perfect even the next day.

Perfect Sides

A cold potato salad with plenty of dill and mustard complements the smoky chicken beautifully. On busy weeknights, I'll just serve them with some crinkle cut fries and call it dinner. The key is having something refreshing to balance the rich, saucy sandwich.

• Serve extra slaw on the side as a makeshift salad
• Corn on the cob with butter and salt tastes like summer
• A simple green salad with vinaigrette cuts through the richness

Save

These sandwiches have become my go to for feeding a crowd without spending my whole day in the kitchen. There's something deeply satisfying about watching people's eyes light up with that first bite.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts grilled or poached until tender are ideal for shredding and mixing with sauce.

→ How can I make the slaw crunchy?

Use fresh green cabbage and carrots finely shredded to achieve a crisp texture in the slaw.

→ Is toasting the bun necessary?

Toasting adds a golden, slightly crispy surface which helps prevent sogginess and enhances flavor.

→ Can I prepare the chicken ahead of time?

Yes, cooking and shredding the chicken in advance saves time and allows flavors to meld better.

→ What are good side dishes to pair with this?

Potato salad, crispy fries, or corn on the cob complement the smoky, savory profile well.