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Savory BBQ Pulled Chicken Sandwiches with Tangy Apple Slaw

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Juicy, tender pulled chicken with smoky BBQ sauce paired with a crisp, tangy apple slaw, served on soft buns for a quick and flavorful sandwich perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce (smoky and sweet, e.g., Sweet Baby Ray’s)
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 large apples, thinly sliced (Granny Smith or Fuji)
  • 2 cups shredded green cabbage
  • 1/4 cup mayonnaise (full-fat)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 6 sandwich buns (brioche or potato rolls)
  • Optional: pickles or extra BBQ sauce for topping

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat for about 2 minutes.
  3. Place chicken thighs in the hot skillet and cook for 5-6 minutes per side until browned and cooked through (internal temperature 165°F).
  4. Transfer cooked chicken to a bowl and shred using two forks into bite-size strands.
  5. Pour BBQ sauce over shredded chicken and stir to coat evenly. Add a splash of water or chicken broth if sauce is too thick. Set aside.
  6. In another bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
  7. Add shredded cabbage and thin apple slices to the dressing and toss gently to coat. Adjust seasoning to taste.
  8. Toast sandwich buns in a dry skillet or toaster oven until golden and slightly crisp.
  9. Assemble sandwiches by piling pulled chicken on the bottom bun, spooning extra BBQ sauce if desired, topping with apple slaw, and capping with the top bun.
  10. Serve immediately.

Notes

Use chicken thighs for juiciness; breasts may dry out faster. Toast buns to prevent sogginess. Prepare slaw up to 2 hours ahead and keep refrigerated. Reheat chicken gently on stovetop with a splash of water or BBQ sauce. For gluten-free, use gluten-free buns or lettuce wraps. To lighten slaw, substitute half mayo with Greek yogurt.

Nutrition

Keywords: BBQ pulled chicken, apple slaw, pulled chicken sandwich, quick dinner, easy sandwich recipe, smoky BBQ, tangy slaw

Find it online: https://prismtaste.com/savory-bbq-pulled-chicken-sandwiches-with-tangy-apple-slaw-recipe-to-try-today/