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Sticky BBQ Chicken Sandwich with Crunchy Slaw

A close-up of a Sticky BBQ Chicken Sandwich with pulled chicken dripping with sauce and topped high with colorful crunchy slaw.
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Make a restaurant-quality BBQ chicken sandwich featuring juicy chicken coated in a thick, sticky glaze, balanced by a crisp, tangy slaw.

Ingredients

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  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 4 brioche or potato buns
  • 2 tablespoons butter, softened
  • 1 cup ketchup
  • 1/2 cup brown sugar, packed
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded green and purple cabbage mix
  • 1 large carrot, shredded
  • 1/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon celery salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the BBQ Sauce: Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and cayenne pepper in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and cook for 15 to 20 minutes, stirring occasionally, until the sauce thickens significantly and coats the back of a spoon. Remove from heat and set aside.
  2. Cook the Chicken: Season chicken breasts lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side, until internal temperature reaches 165°F and juices run clear. Remove chicken from the skillet and let rest for 5 minutes. Slice the chicken breasts against the grain into thick strips or shred them coarsely.
  3. Make the Crunchy Slaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, celery salt, and pepper until smooth. Add the shredded cabbage mix, shredded carrot, and red onion. Toss well to coat. Refrigerate for at least 15 minutes to allow flavors to meld and the slaw to crisp up.
  4. Glaze the Chicken: Return the sliced or shredded chicken to the skillet over low heat. Pour about 3/4 cup of the prepared sticky BBQ sauce over the chicken. Toss gently until every piece is thoroughly coated and heated through, about 2 minutes. Keep the remaining sauce warm for serving.
  5. Assemble the Sandwiches: Lightly butter the cut sides of the buns. Toast the buns in a clean skillet or under the broiler until golden brown. Place the glazed chicken mixture on the bottom half of each bun. Top generously with the crunchy slaw. Place the top bun on the sandwich.
  6. Serve immediately with extra warm BBQ sauce on the side if desired.

Notes

  • For extra sticky glaze, brush the chicken with a thin layer of sauce during the last 2 minutes of cooking, then toss in the remaining sauce off the heat.
  • To keep the slaw crunchy, do not dress it until just before you plan to assemble the sandwiches.
  • Use potato buns; their slight sweetness complements the smoky, sweet BBQ sauce well.

Nutrition

Find it online: https://hungryhearld.com/sticky-bbq-chicken-sandwich-with-crunchy-slaw/