Recipes / Burgers & Sandwiches
Free Recipe
Pulled BBQ Chicken Sandwich
Grilling bone-in chicken thighs then shredding them into a tangy barbecue sauce gives you all the flavor of pulled pork in a fraction of the time, perfect for a weeknight cookout.
Prep15 min
Cook35 min
Total50 min
ServingsMakes 6 sandwiches
DifficultyMedium
Rating★ 4.3
Why You'll Love This
- Faster than pulled pork
- Tangy barbecue sauce
- Crunchy coleslaw topping
Ingredients
- 3 lbs bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 cup barbecue sauce, plus extra for serving
- 1/4 cup chicken broth
- 6 soft hamburger buns
- 2 cups shredded coleslaw mix
- 3 tbsp mayonnaise
- 1 tbsp apple cider vinegar
Method
- Pat the chicken thighs dry and rub them all over with the olive oil, then season with salt, pepper, and smoked paprika.
- Preheat a grill for two-zone cooking, with one side on medium-high, about 400F, and the other side on low or off for indirect heat.
- Place the chicken thighs skin-side down over the direct heat side and sear for 5 minutes until the skin is browned and crisp.
- Flip the thighs and move them to the indirect heat side of the grill, close the lid, and cook for 20 to 25 minutes, until the internal temperature reaches 165F on a meat thermometer inserted into the thickest part without touching bone.
- Remove the chicken from the grill and let it rest for 5 minutes, then discard the skin and bones and shred the meat into bite-sized pieces using two forks.
- In a saucepan over medium-low heat, warm the 1 cup of barbecue sauce with the chicken broth, then add the shredded chicken and stir to coat, simmering for 5 minutes so the meat absorbs the sauce.
- While the chicken simmers, whisk together the mayonnaise and apple cider vinegar in a bowl, then toss with the shredded coleslaw mix until evenly coated.
- Toast the hamburger buns lightly on the grill or under a broiler for 1 to 2 minutes until golden.
- Pile a generous scoop of the saucy pulled chicken onto each bottom bun, top with a spoonful of the tangy coleslaw, and close with the bun lid.
Tips
- Searing the skin side first over direct heat before finishing over indirect heat gives you crisp skin flavor without burning the chicken before it cooks through.
- Simmering the shredded chicken in warmed sauce for a few minutes lets it soak up flavor much better than just tossing it in cold sauce.
Nutrition (estimated per serving)
Calories: 520
Protein: 36g
Fat: 22g
Carbs: 46g
Fiber: 2g
Sodium: 1020mg
