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BBQ Pulled Chicken Sandwiches

Juicy BBQ pulled chicken piled high on a toasted buttered brioche bun
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These supremely tender BBQ pulled chicken sandwiches are a weeknight hero. Chicken is braised in a smoky-sweet sauce until fall-apart tender, then crisped up in the same pan for a perfect caramelized finish. Served on toasted buns with optional coleslaw, they deliver classic comfort food flavor in under an hour.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low-sodium preferred)
  • 1 cup favorite BBQ sauce, plus more for serving
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4-6 brioche buns or potato rolls
  • 2 tablespoons butter, softened
  • Optional toppings: creamy coleslaw, pickle chips, sliced red onion

Instructions

  1. Heat oil in a large skillet over medium-high heat. Pat chicken dry, season lightly, and sear for 2-3 minutes per side until golden. Remove to a plate.
  2. In the same skillet, add onion and cook for 4-5 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
  3. Pour in chicken broth to deglaze, scraping up browned bits. Stir in 1 cup BBQ sauce, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Bring to a simmer.
  4. Return chicken to skillet, nestling into sauce. Reduce heat to low, cover, and braise for 20-25 minutes until chicken shreds easily.
  5. Transfer chicken to a board or bowl and shred with two forks. Increase heat under skillet to medium and simmer sauce, uncovered, for 5-7 minutes until thickened.
  6. Return shredded chicken to reduced sauce and stir to coat. Simmer together for 2-3 minutes until edges caramelize and get crispy.
  7. While chicken finishes, spread softened butter on cut sides of buns and toast in a separate skillet or under broiler until golden.
  8. Pile hot BBQ pulled chicken onto toasted buns. Top with optional coleslaw, pickles, or onion. Serve immediately.

Notes

For best flavor, do not skip searing the chicken or reducing the sauce. Thighs yield a richer, more forgiving result than breasts. Store leftover chicken in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.homestyletable.com/bbq-pulled-chicken-sandwiches/