BBQ Chicken Sandwich with Cilantro Slaw and Pickles Recipe
This BBQ Chicken Sandwich recipe features tender shredded chicken smothered in homemade BBQ sauce, served on toasted brioche buns with a zesty lime and Greek yogurt coleslaw. Perfect for a quick, flavorful lunch or dinner that combines smoky, tangy, and fresh flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and BBQ Sauce
- 2 cups shredded chicken
- 1 ¼ cups homemade BBQ sauce
Slaw
- 3 cups coleslaw mix
- ¼ cup chopped cilantro
- ½ jalapeño, minced (optional)
- 1 tablespoon Greek yogurt
- 1 lime, juiced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Additional
- 4 Brioche buns, toasted
- Sliced dill pickles (optional)
Instructions
- Make the chicken: In a large saucepan, combine the shredded chicken and BBQ sauce. Cook over medium-low heat, stirring often, until the chicken is well coated in the sauce and warmed through, about 5 minutes. Remove from the heat.
- Make the slaw: Add the coleslaw mix, chopped cilantro, minced jalapeño (if using), Greek yogurt, lime juice, salt, and black pepper to a large bowl. Toss everything together until well combined and evenly coated.
- Assemble the sandwiches: Spoon about a heaping ½ cup of the BBQ chicken onto the bottom half of each toasted brioche bun. Top with a generous amount of the prepared slaw and add sliced dill pickles if desired. Place the top bun on and serve the sandwiches warm.
Notes
- For added heat, feel free to add more jalapeño or a splash of hot sauce to the slaw.
- Homemade BBQ sauce can be substituted with your favorite store-bought brand.
- To keep the buns from getting soggy, toast them well before assembling the sandwich.
- This recipe can be easily doubled to serve a larger group.
- Leftover chicken mixture can be stored in the refrigerator for up to 3 days.