BBQ Pulled Chicken Sandwiches

★ 4.2 · Medium

Chicken thighs simmer low and slow in a tangy homemade barbecue sauce until fall-apart tender, then get piled high on soft buns with crunchy coleslaw. It is a crowd-pleasing sandwich perfect for casual gatherings.

15 minPrep Time

40 minCook Time

55 minTotal Time

6 sandwichesYield

Why You'll Love This

Tangy homemade barbecue sauce
Fall-apart tender shredded chicken
Crunchy coleslaw adds texture and contrast

Ingredients

2 lbboneless, skinless chicken thighs
1 teaspoonkosher salt
1/2 teaspoonblack pepper
1 tablespoonolive oil
1yellow onion, finely diced
3 clovesgarlic, minced
1 1/2 cupsketchup
1/4 cupapple cider vinegar
3 tablespoonsbrown sugar
2 tablespoonsWorcestershire sauce
1 tablespoonyellow mustard
1 teaspoonsmoked paprika
1/2 cupchicken broth
6soft hamburger buns
2 cupsprepared coleslaw

Nutrition (estimated per serving)

480Calories

32gProtein

16gFat

52gCarbs

2gFiber

980mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Season the chicken thighs on both sides with the salt and pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken thighs for 3 to 4 minutes per side, until golden brown (they do not need to be fully cooked yet). Transfer to a plate.
Reduce heat to medium and add the onion to the same pot. Cook, stirring occasionally, for 4 to 5 minutes, until softened.
Add the garlic and cook for 30 seconds, until fragrant.
Stir in the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, and chicken broth, whisking to combine.
Bring the sauce to a simmer, then return the seared chicken thighs to the pot, nestling them into the sauce.
Cover, reduce heat to low, and simmer gently for 25 to 30 minutes, until the chicken is very tender and shreds easily with a fork, and reaches at least 165F internally.
Transfer the chicken to a cutting board or large bowl and shred it into bite-sized pieces using two forks, discarding any large pieces of fat.
Return the shredded chicken to the sauce in the pot and stir to coat evenly; simmer uncovered for 5 more minutes to thicken slightly if the sauce seems thin.
Taste and adjust seasoning with more salt, vinegar, or brown sugar as needed.
Toast the hamburger buns lightly if desired, then pile the pulled chicken generously onto the bottom buns.
Top each sandwich with a scoop of coleslaw and the top bun, and serve immediately.

Tips

Chicken thighs stay much more tender and juicy than breasts when shredded; using breast meat here can result in a drier sandwich.
Making the barbecue sauce from scratch takes only a few extra minutes and gives you full control over sweetness and tang; taste and adjust as it simmers.