Grilled BBQ Chicken Sandwiches

Chicken Recipes that’ll be on the table in 30 minutes or less!

BE PICTURED IN; CHARACTERIZED IN:

I always look forward to grilling in the summer. There will be a lot fewer BBQ blowout parties at my house this summer, but I’ll still be using the grill to make easy family recipes like these Grilled BBQ Chicken Sandwiches!

How to grill juicy chicken breasts

It’s easy to grill chicken breasts to keep them juicy. Trouble is, most people grill them to the point of submission. I put some rough timings in the recipe, but an instant-read thermometer is your friend.

Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165 ̊F. However, remember that meat continues to cook after it is removed from the heat. Not overcooking chicken is the best way to ensure it’s juicy and tasty.

When I grill my chicken, I also like to put butterflies on the chicken breasts so they cook faster and the meat is less likely to dry out.

Other cuts to subscribe to?

You absolutely do not need to use chicken breasts for this recipe. Boneless chicken drumsticks are also a great option and work well.

For eight sandwiches you will need six to eight chicken thighs OR three to four chicken breasts.

Tips for shredding chicken

You can either shred this chicken with two forks or roughly chop the chicken with a knife. Be sure to let the chicken cool slightly before you can work with it, but it’s easier to shred when warm. I like to stir in more sauce as I shred the chicken to enhance the BBQ flavor!

Go try homemade BBQ sauce!

I’ve tried a number of homemade BBQ sauces over the years, but this Kansas City Barbecue Sauce, written by Hank Shaw, is one of my favorites.

It’s the perfect balance of tangy and sweet and goes so well on chicken sandwiches. I didn’t really feel the need to rewrite the book for this book!

What’s in Pickle Slaw?

This is a twist on the classic coleslaw. Instead of using vinegar, I use a little cucumber juice to add some flavor to my coleslaw and stir in some chopped cucumbers as well. It cuts off the richness of the BBQ chicken and makes the sandwich work. Don’t skip it!

Store and freeze leftover BBQ chicken

Leftover chicken will keep in the refrigerator for 3 to 4 days or freeze in an airtight container for up to 3 months.

What to serve with shredded chicken sandwiches

I serve these sandwiches with potato chips, but any BBQ side dish would work great.

Creamy baked mac and cheese
German potato salad
Mom’s Easy Macaroni Salad
Watermelon salad with feta and mint

Add the father

Grilled Serrano Mayo! While you’re grilling the chicken, toss a few serrano peppers on top. After they are charred, remove the seeds and toss them in with some mayonnaise and lime juice. This boosted mayonnaise has it all and gives the sandwich a spicy kick!

The children’s certificate

Ohhh, if only all meals could be as easy as BBQ Chicken! My kids absolutely loved this meal. They insisted on eating everything separately and putting butter on their buns but other than those weird quirks which I didn’t feel like fighting, they ate big plates of everything! One dinner to rule them all!

More great BBQ recipes!

Slow and low country ribs
Grilled pork shoulder on a gas grill
South Carolina-style grilled chicken with BBQ sauce
Memphis-style pork ribs
Kansas City Barbecue Sauce
BBQ Chicken Sheet Pan Pizza

preparation time
10 mins

cooking time
20 minutes

total time
30 minutes

portions
8 buns

Cucumber salad:

1/2 Cup mayonnaise
1/4 Cup dill pickle juice
1 tablespoon sugar
1/2 Kalethinly shredded (approx 4 cups)
2 medium carrotsgrated (approx 1 Cup)
1/4 Cup dill pickles, chopped

chicken stuffing:

2 lb boneless, skinless chicken breastbutterfly
2 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 to 1 1/2 cups Hank’s Kansas City BBQ Sauce or bought in store
8th Hamburger buns

ADD DAD! Serrano Mayonnaise:

2 to 3 grilled Serrano peppersseeds removed
1 Cup mayonnaise
Juice from 1/2 lime
prize Salt

Make the coleslaw:

Whisk together the mayonnaise, cucumber juice and sugar. Stir in the chopped cabbage, carrots, and pickles. Stir together and taste. Season to taste. Coleslaw can easily be made a day or two in advance.
Heat up the grill and prepare the chicken:

Preheat grill to medium heat. To smash the chicken, slice it horizontally with a sharp knife – leaving the edge connected so you can open the chicken breasts – which will make it thinner and therefore cook faster. Then drizzle with olive oil, salt and pepper.

Pour 1/2 cup BBQ sauce into a bowl and set aside. You will add it to the cooked chicken later.
Grill the Chicken and Chilies (if using):

Add chicken to grill and spoon BBQ sauce over each chicken piece. For this part of the cooking, use 1/3 to 1/2 cup BBQ sauce.

Grill the first side for 5 to 6 minutes. Flip and add BBQ sauce to the second side. Grill the second side for an additional 5 to 6 minutes or until the chicken breasts reach 165 ̊F. Remove from the grill.

While the chicken is grilling, add 2 to 3 serrano peppers to the grill. Grill them 2 to 3 minutes per side. Take out and let cool.

NOTE: If you are not butterflying your chicken breasts, you will need to grill them an additional 8 to 10 minutes.
Shred Chicken:

When the chicken comes off the grill, let it cool briefly, then use two forks to shred or roughly chop the chicken. Stir the 1/2 cup BBQ sauce you set aside in step 1 into the shredded chicken.
Preparation of the Serrano mayonnaise:

Halve the grilled peppers and remove the seeds. Place in a small food processor with the mayo, lime juice and salt. Pulse up combined.
Make your sandwich:

Toast your sandwich buns (if you like) and slather them with serrano mayonnaise when using. Garnish with a pile of cucumber salad and shredded BBQ chicken. Serve with chips and pickles on the side.

Leftover chicken will keep in the refrigerator for 3 to 4 days or freeze in an airtight container for up to 3 months.

nutritional information (per serving)
552	calories
20g	Fat
49g	carbohydrates
42g	protein