BBQ pulled chicken sandwiches
BBQ pulled chicken sandwiches are tender, smoky and sweet, and they cook in one pan in 35 minutes. Chicken thighs sear, then simmer in barbecue sauce until they shred easily. A crunchy lemon slaw on a toasted bun makes the perfect topping.
- 35 minTotal time
- 2Servings
- 710kcal / serving
- 44 gProtein
The science: why this works
Sear first for flavor
Browning the seasoned chicken in hot oil starts the Maillard reaction, which builds deep, smoky flavor. Those browned bits then flavor the sauce. Searing does not seal in juices, but it does add real taste.
Learn: Searing doesn't seal juices →Gentle simmer keeps thighs tender
A gentle, covered simmer cooks the thighs without squeezing out their moisture. Thighs have more fat and collagen than breasts, so they stay juicy and shred easily. Boiling hard would toughen them and dry them out.
Learn: Boil vs. simmer →Slaw adds acid and crunch
Lemon and mayo make a tangy dressing that cuts through the sweet, rich meat. The raw cabbage and carrot stay crisp. The contrast makes every bite more interesting and keeps the sandwich from feeling heavy.
Learn: Crunch against creamy →BBQ pulled chicken sandwiches
35 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 350 gboneless chicken thigh
- 1 tsppaprika
- ½onion, finely chopped
- 120 mlbarbecue sauce
- 100 mlwater
- 2burger buns
- 150 gcabbage, finely shredded
- 1carrot, grated
- 2 tbspmayonnaise
- ½lemon
- 1 tbspvegetable oil
- Salt
Method
Tips for the best result
- Check the thickest piece reaches 165°F (74°C) before shredding.
- Shred with two forks directly in the sauce.
- Simmer uncovered at the end to thicken.
Swaps
- Swap the chicken thigh for chicken breast, but shorten the simmer.
- Swap the barbecue sauce for a vinegar-based sauce for tangier meat.
- Swap the cabbage for shredded lettuce.
Storing and reheating
Refrigerate leftover pulled chicken within 2 hours and eat within 3 to 4 days. Freeze for up to 3 months. Reheat to 165°F (74°C) with a splash of water.
BBQ pulled chicken sandwiches: questions
What cut of chicken is best for pulled chicken?
Chicken thighs are best because they stay juicy and shred easily. Breasts work but dry out faster. Thighs also cost less.
Can I make it in a slow cooker?
Yes, cook thighs on low for 4 to 6 hours until they shred. Check they reach 165°F (74°C). Browning first adds flavor.
How do I reheat pulled chicken?
Warm it in a pan with a splash of water until it reaches 165°F (74°C). The water stops it drying out. Stir often.
