BBQ Chicken Sandwich with Cilantro Lime Slaw Recipe
This BBQ Chicken Sandwich features tender shredded chicken simmered in homemade BBQ sauce, complemented by a fresh, tangy slaw made with lime, Greek yogurt, and a hint of jalapeño for a little kick. Served on toasted brioche buns with optional dill pickles, it's a perfect balance of smoky, creamy, and crunchy flavors, ideal for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
For the Chicken:
- 2 cups shredded chicken
- 1 ¼ cups homemade BBQ sauce
For the Slaw:
- 1 lime, juiced
- 1 tablespoon Greek yogurt
- 3 cups coleslaw mix
- ¼ cup chopped cilantro
- ½ jalapeño, minced (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 4 brioche buns, toasted
- Sliced dill pickles (optional)
Instructions
- Make the chicken: In a large saucepan, combine the shredded chicken and homemade BBQ sauce. Cook over medium-low heat, stirring often, until the chicken is well coated and warmed through, about 5 minutes. Remove from heat.
- Prepare the slaw: In a large bowl, add the coleslaw mix, chopped cilantro, minced jalapeño, Greek yogurt, lime juice, salt, and black pepper. Toss everything together until the ingredients are fully combined and the slaw is evenly coated.
- Assemble the sandwiches: Place a heaping ½ cup of BBQ chicken onto the bottom half of each toasted brioche bun. Top generously with the prepared slaw, add sliced dill pickles if desired, then place the top bun to complete the sandwich. Serve warm.
Notes
- You can substitute store-bought BBQ sauce if you prefer a quicker option.
- Adjust jalapeño quantity based on your spice tolerance or omit entirely for a milder slaw.
- For a crispier bun, toast for an extra minute or two.
- Leftover BBQ chicken can be refrigerated for up to 3 days and used in wraps or salads.
