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Pulled pork sandwich with coleslaw and pickles on a bun, served on a black plate alongside a bbq chicken sandwich blurred in the background.
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4.50 from 2 votes

Barbecue Chicken Sandwiches

These sandwiches are a family favorite. Add pickles and slaw for a crunchy, tangy, saucy meal.
Prep Time25 minutes
Cook Time6 hours
Total Time6 hours 25 minutes
Servings: 6

Ingredients

For the BBQ Sauce:

  • 1 1/2 cups ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

For the Chicken:

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 6 hamburger buns

For serving

  • Coleslaw
  • Pickles

Instructions

  • Combine the sauce ingredients in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 10-12 minutes, until slightly thickened. Reserve 1/2 cup of the sauce for serving.
    1 1/2 cups ketchup, 1/4 cup apple cider vinegar, 1/4 cup packed light brown sugar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
  • Heat the extra virgin olive oil in a large skillet set over medium-high heat. Season the chicken thighs with the salt, smoked paprika, garlic powder, and pepper. Sear for 2-3 minutes per side (in batches if needed), until browned.
    2 pounds boneless skinless chicken thighs, 1 tablespoon extra virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper
  • Transfer the chicken to a slow cooker and pour in the remaining barbecue sauce. Cover and cook on low for 5-6 hours, until the chicken is very tender and shreds easily.
  • Transfer the chicken to a large bowl and shred with two forks. Return the shredded chicken to the slow cooker and toss with the sauce.
  • Lightly toast the buns if desired. Pile the barbecue chicken onto the buns, drizzle with the reserved barbecue sauce, and top with coleslaw and pickles.
    6 hamburger buns, Coleslaw, Pickles
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