BBQ Chicken Sandwiches feature tender bites of succulent shredded chicken topped with creamy coleslaw and served on a bun (gluten free, if needed). Low and slow flavor, easily made fast on the stovetop – no grill or smoker required!
Why You’ll Love This BBQ Chicken Sandwich Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free option, Dairy-free option
- Skill Level: Easy
If your family loves BBQ chicken as much as mine does, you’ll win the dinnertime lottery when you make my easy BBQ chicken sandwiches recipe! Super flavorful and cooked just in minutes on the stove, this is a great choice for a quick weeknight meal that can be rounded out with simple sides or even a handful of potato chips if you’re short on time.
- Flexible family meal. If your family has different diet needs, the only adjustment is to have a selection of regular and gluten free rolls, as needed.
- So fast. You’ll note the total prep and cook time for these sandwiches is just 10 minutes. That’s not a typo! I love how fast this recipe comes together, and I rely on it for weekend lunches or for nights when I don’t want to cook (but still need to make dinner). If you really have no time in the evening, you can always get some Crockpot BBQ Chicken in your slow cooker in the morning and prep the slaw in advance.
- Good use of leftovers. You can turn any chicken leftovers into the filling for these BBQ chicken sandwiches, or make it the day you plan to prepare the sandwiches. And, if you love turkey, this is a perfect way to use up any leftover Thanksgiving turkey!
- Flavorful. You’ll find all the flavors of BBQ chicken in each bite, but you won’t need to bother with a grill. The chicken and BBQ sauce will give that authentic from-the-grill flavor but it’s made easily on the stove.
What You’ll Need
Here’s everything you’ll need to make a BBQ chicken sandwich. Make sure to check the recipe card at the end of this post for the full ingredient amounts.
For the Coleslaw
- Coleslaw Mix: Instead of using pre-made coleslaw mix, you can mix 2 ½ cups of shredded cabbage with ½ cup of shredded carrots.
- Mayonnaise: If you don’t do mayo, you can substitute Greek yogurt for a similar creaminess plus a bit more tangy flavor.
- Granulated Sugar: A little sugar offsets the tanginess of the vinegar so it’s not too strong.
- White Vinegar: A good substitute for white vinegar is apple cider vinegar if needed.
- Lemon Juice: Freshly squeezed lemon juice gives the best flavor, but bottled juice may also be used.
- Salt and Pepper
For the Sandwiches
- Red Onion: A combination of onion and garlic adds texture and savory flavor to the chicken.
- Oil: I use avocado oil or vegetable oil.
- Garlic: Add more garlic if you like a lot of garlic.
- Chicken: You’ll need about 1 pound of cooked, shredded chicken.
- Barbecue Sauce: Use your favorite gluten free bbq sauce or make a batch of homemade sauce! My Honey BBQ Sauce is great in this recipe.
- Parsley
- Seasonings: Paprika, garlic powder, and black pepper.
- Buns: Use gluten free buns if needed.
- Lettuce: You can use any kind of lettuce or salad greens you like to finish off the sandwiches.
How To Make BBQ Chicken Sandwiches
In about 10 minutes you’ll have lunch or dinner ready to go! You can see how to make this recipe below -and find the detailed instructions in the recipe card lower down.
- Mix coleslaw. Add the coleslaw mix, mayonnaise, sugar, white vinegar, lemon juice, salt, and pepper to a large bowl.
- Toss. Use tongs to toss to coat everything evenly.
- Cook the onion. Heat the oil in a skillet and cook the onion until soft.
- Add garlic. Stir in the garlic and cook for a minute more.
- Add remaining ingredients. Place the shredded chicken, barbecue sauce, parsley, paprika, garlic powder, and black pepper in the skillet.
- Cook. Stir together until well mixed and until the chicken is heated through.
- Assemble. Top each bun bottom with lettuce.
- Add chicken. Divide the barbecue chicken between the buns.
- Top with coleslaw. Dollop coleslaw on top of the chicken.
- Finish. Top the sandwiches the bun tops and serve!
Tips for Sucess
I love a quick-prep meal, and this is one of my top easy favorites that’s very do-able for everyone!
These tips will make them the best:
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- Use rotisserie chicken. Making the bbq chicken filling with pre-cooked chicken will save you even more time, or you can save leftovers from the next time you make a roast chicken to fold into the filling.
- Make homemade rolls. Keep it easy and pick up a package of gluten free rolls or buns, or make them yourself! My Gluten Free Hamburger Buns are a great way to serve these sandwiches (may I suggest lightly toasting the buns before filling them? It makes a difference!).
- Turn them into sliders. Easily make bbq chicken sliders by popping the filling and coleslaw on small buns. I love making a batch of Gluten Free Hawaiian Rolls to use as the base for sliders, and they perfectly complement the sweet-savory bbq chicken mix.
- Try add-ins. You can dress up these bbq chicken sandwiches by adding tidbits like chopped jalapeno peppers, pickles, a drizzle of hot sauce, or piling the bun with avocado and tomato slices along with the lettuce.
Proper Storage
The chicken, coleslaw, and buns should be stored separately. If you have leftovers, place each component in a separate, airtight container and store them in the fridge for up to 3 days. Reassemble the sandwiches with the leftovers when you are ready to eat them.
Make It A Meal
Turn your bbq chicken sandwich into the star of the meal with a few sides.
- Fries. A simple yet always welcome side to chicken sandwiches is a big plate of crisp fries! My Air Fryer French Fries are perfect served with a BBQ chicken sandwich. Or add a little more flavor and make Air Fryer Truffle Fries.
- Salad. Make a fresh salad to go with these hearty sandwiches. I love a Strawberry Spinach Salad or a Zoodles Greek Salad for a big helping of raw veggies.
- More gluten free BBQ sides. Round out your sandwiches with classic BBQ sides, like Gluten Free Stove Top Mac and Cheese, a different twist on coleslaw with a Maple Dijon Apple Coleslaw, and Air Fryer Corn on the Cob.
- Vegetables. When I serve BBQ chicken sandwiches for dinner, I like to add a simple vegetable side to round out our plates. Easy favorites include Buttery Peas and Carrots or Air Fryer Broccoli or Roasted Butternut Squash.
More Easy Sandwiches
BBQ Chicken Sandwiches
BBQ Chicken Sandwiches feature tender bites of succulent shredded chicken topped with creamy coleslaw and served on a gluten free bun.
Servings 4 servings
Calories 402kcal
Ingredients
For the Coleslaw:
- 3 cups coleslaw mix, or 2 ½ cups shredded cabbage plus ½ cup shredded carrots
- ¼ cup mayonnaise
- 2 teaspoons granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon lemon juice
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
For the Sandwiches:
- ½ cup finely chopped red onion
- 1 tablespoon avocado oil or vegetable oil
- 3 garlic cloves, minced
- 2 cups shredded cooked chicken (from about 1 pound boneless, skinless chicken breasts)
- ¼ cup barbecue sauce
- 1 Tablespoon finely chopped fresh parsley
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 buns, gluten free if needed
- 2 large leafy lettuce leaves, torn
Instructions
- Make the coleslaw: Add the coleslaw mix, mayonnaise, sugar, white vinegar, lemon juice, salt, and pepper to a large bowl. Toss to coat everything evenly and place in the refrigerator until needed.
- Heat the avocado oil in a skillet over medium heat. Add the onion and cook for 3 to 4 minutes or until the onions are soft. Add the minced garlic. Stir for 1 minute or until the garlic is fragrant.
- To the pan, add the shredded chicken, barbecue sauce, parsley, paprika, garlic powder, and black pepper. Stir for 2-3 minutes or until the chicken is heated through.
- Open the buns and top the bottom of each bun with the lettuce leaves. Divide the barbecue chicken between the buns and top with coleslaw, followed by the tops of the buns. Serve immediately.
Nutrition
Serving: 1sandwich | Calories: 402kcal | Carbohydrates: 38g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 54mg | Sodium: 661mg | Potassium: 555mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1344IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 3mg