BBQ Pulled Chicken Sandwich with Vinegar Slaw
Why this recipe works
- Smoky, savoury depth: Smoked paprika, Worcestershire sauce and smoky barbecue sauce give the chicken a rounded barbecue flavour without a long cook.
- Crunch against tender chicken: The vinegar slaw adds crispness and acidity, cutting through the sweet, glossy pulled chicken.
- Easy to prepare ahead: The pulled chicken reheats well when kept separate from the slaw, making assembly quick just before serving.
Get the most out of this recipe
Make-ahead tips
- Keep the slaw separate: Store the chicken and slaw in separate airtight containers so the buns stay soft rather than soggy when assembled.
- Reheat gently: Warm the chicken over low heat with a splash of water until piping hot, stirring until the sauce loosens and coats the meat again.
- Freeze the chicken only: Freeze the pulled chicken without the slaw or buns, then defrost overnight in the fridge before reheating.
Texture tips
- Use gentle heat: Keep the sauce at a low simmer once covered; aggressive boiling can tighten the chicken before it has time to become tender.
- Assemble just before serving: Pile the hot chicken and slaw into the buns at the last minute so the bread holds its structure.
Ingredient notes
- Choose chicken thighs: Boneless, skinless thighs are well suited to simmering because they stay moist and shred more easily than leaner cuts.
- Balance the slaw: Apple cider vinegar gives the cabbage a sharp, fruity tang; white wine vinegar can be used for a slightly softer acidity.
Serving ideas
- Serve with simple sides: Pair with crisps, potato wedges, corn on the cob or a green salad to keep the meal casual and balanced.
- Add extra crunch: A few pickles or sliced spring onions work well with the sweet barbecue sauce and sharp slaw.
Equipment you'll need
Ingredients
BBQ pulled chicken
Vinegar slaw and to serve
Instructions
- Warm the sunflower oil in a saucepan over medium heat. Add the chicken thighs and cook for 2 to 3 minutes on each side until lightly coloured.
- Stir in the smoked paprika, brown sugar and Worcestershire sauce for 30 seconds. Add the barbecue sauce and water, bring to a gentle simmer, then cover and cook on low for 18 to 22 minutes until the chicken is very tender.
- Meanwhile, finely shred the white cabbage into a mixing bowl. Toss with the apple cider vinegar and yellow mustard, then set aside for the cabbage to soften slightly.
- Lift the chicken out with tongs and shred it, then return it to the pan. Simmer uncovered for 3 to 5 minutes, stirring, until the sauce is glossy and clings to the chicken.
- Split the brioche buns and pile in the hot pulled chicken. Top with the vinegar slaw and serve straight away while the filling is saucy.
Recipe notes
Tips
- For neater shredding, let the chicken sit in the sauce off the heat for 2 minutes, then pull it apart while still warm.
- If the sauce reduces too quickly, add a splash of water and keep it at a gentle simmer so the chicken stays juicy.
Substitutions
- Replace the brioche bun with burger bun for a less sweet roll.
- Replace apple cider vinegar with white-wine-vinegar for a slightly softer acidity.
Storage
- Refrigerate up to 3 days
- Store the pulled chicken and slaw separately in airtight containers. Reheat the chicken in a saucepan over low heat with a splash of water until piping hot; assemble sandwiches just before serving. Freeze the pulled chicken only, then defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Reuben Sandwich (Toasted Rye with Corned Beef and Sauerkraut)
Toasted rye sandwich with corned beef, Swiss and sauerkraut
Tramezzini (Italian Crustless Sandwiches) with Tuna
Crustless tuna sandwiches with mayonnaise, capers and lettuce
Montaditos de Jamón y Tomate (Toasted Ham and Tomato Open Sandwiches)
Toasted baguette with tomato, serrano ham and olive oil
Avocado and Egg Smørrebrød on Rye with Dill
Rye smørrebrød topped with avocado, soft-boiled egg and dill
Bocadillo de Jamón Serrano (Spanish Ham Baguette Sandwich)
Spanish baguette sandwich with jamón serrano and grated tomato
Gorditas (Masa Corn Pockets Stuffed with Minced Beef)
Masa pockets filled with spiced minced beef, lettuce, salsa and cotija
Modern Pierogi Bowl (Potato, Quark and Bacon)
Pierogi-inspired potato and quark bowl topped with crisp bacon
Endive and Walnut Salad with Roquefort
Crisp endive salad with walnuts, Roquefort and Dijon dressing
Pulled Pork Grilled Cheese
Pulled pork grilled cheese with cheddar and pickles
Shrimp Spicy Mayo Poke Bowl
Sushi rice with spicy mayo prawns, avocado and cucumber.
Açorda com Ovo (Portuguese Garlic Bread Soup with Egg)
Garlic bread soup with coriander and a poached egg
Kasza Jaglana Bowl (Millet with Roasted Vegetables and Feta)
Millet bowl with roasted courgette, red pepper and feta
Air Fryer BBQ Chicken Thighs
Sticky BBQ chicken thighs finished in the air fryer.
Oven-Baked BBQ Chicken Thighs
Oven-baked BBQ chicken thighs with tangy ketchup sauce
Sloppy Joe with Brioche Bun
Minced beef Sloppy Joe in toasted brioche buns
Slow Cooker Pulled Pork Sandwiches
Slow cooked pulled pork in soft rolls with barbecue sauce
Slow-Cooked Baby Back Ribs with BBQ Sauce
Tender baby back ribs caramelised with barbecue sauce
Oven-Baked Baby Back Ribs with Honey Glaze
Slow-baked ribs finished with a sticky honey glaze
You might also like
Duck Confit with Sarladaise Potatoes
Duck confit with garlic and parsley Sarladaise potatoes
Crostini con Ricotta e Fave (Crostini with Ricotta and Broad Beans)
Toasted crostini with ricotta, broad beans, mint and lemon
Lamb Rogan Josh with Saffron Rice
Tender lamb rogan josh served with saffron basmati rice
Lentilles du Puy with Poached Egg and Dijon Dressing
Warm Puy lentils with poached egg and Dijon dressing
Gigot d’Agneau Rôti à l’Ail
Leg of lamb roasted with garlic and rosemary.
Smoked Haddock Chowder
Creamy smoked haddock chowder with leeks and potatoes
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
