Best Barbecue Chicken Sandwiches Recipes

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES

Steps:

• Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
• Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
• Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
• Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.

PULLED CHICKEN SANDWICHES WITH ROOT BEER BARBECUE SAUCE

Steps:

• In 2-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring frequently. Reduce heat to medium-low and simmer 20 minutes, stirring occasionally to prevent scorching. Remove garlic clove.
• Add shredded chicken to sauce and stir until chicken is evenly coated. Heat over low heat, stirring constantly, until chicken is hot.
• Place about 1 cup chicken mixture on bottom of each roll and top with about 1/2 cup coleslaw and bun top.

EASY AND TASTY BARBECUE CHICKEN SANDWICHES IN THE CROCK POT

Steps:

• Remove all visible fat from the chicken and toss it in the crock pot.
• Place the onion slices on top of the chicken.
• Pour the barbecue sauce over top.
• You may not need the entire jar, just enough to cover the chicken.
• Cook it on LOW for 8 hours or until the chicken is nice and tender.
• Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.
• Or, if you're like my dad, you might prefer leaving the breasts whole and eating it that way.
• Voila!
• An easy weeknight meal that doesn't heat up your kitchen in the summertime!
• I love this with potato chips and a carrot and raisin salad.

EASY PULLED CHICKEN BARBECUE SANDWICHES

Steps:

• Remove the skin and pull the meat off the bones, then pull apart the chunks of meat discarding any hard over cooked parts.
• The meat should look like pulled pork.
• If you are not serving within 30 minutes, refrigerate.
• When ready to serve, put enough meat for one sandwich in a small microwave proof bowl.
• Make up one bowl for each sandwich you are making.
• Heat the meat in the microwave until it reaches serving temperature.
• Heating can be done before putting meat in the bowls if you are making more then a few sandwiches.
• Serve each person a bowl of meat and a bun.
• Each person can then pick their own favorite BBQ sauce or mix a (sand) witches brew of different sauces with their meat and then spoon onto their bun.

HONEY CHIPOTLE BARBECUE CHICKEN SANDWICHES

Steps:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices, keep warm.
• Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chilies from can; finely chop and set aside. Reserve remaining chilies and adobo sauce for another use.
• Heat oil in a large nonstick skillet over medium high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a paste like consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chilies, vinegar, honey, Worcestershire, and 1/4 tsp salt. Add sliced chicken to sauce; simmer for 3 minutes or until heated through.
• Preheat broiler.
• Split rolls in half, arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly with among bottom halves of rolls, and top chicken evenly with cheese. Broil chicken topped rolls until cheese melts. Remove from oven, top with red onion and top roll halves. Serve immediately.

SMOKY ORANGE BARBECUE CHICKEN SANDWICHES

Steps:

• Preheat a grill pan or griddle pan over medium high heat.
• Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
• Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
• To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
• Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
• Preparation time: 15 minutes
• Cooking time: 5 minutes
• Ease of preparation: easy
• In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
• Preheat oven to 425 degrees F.
• Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
• Preparation time: 5 to 10 minutes
• Cooking time: 15 minutes
• Ease of preparation: easy

BARBECUE CHICKEN SANDWICHES WITH PICKLED OKRA SLAW

Steps:

• Preheat the oven to 350 degrees F. Place the chicken in a medium saucepan and add 2 cups water, the okra brine, large scallion pieces and dill sprigs. Bring to a boil over high heat. Reduce the heat to a simmer and partially cover. Simmer until the chicken is just cooked through, about 15 minutes.
• Meanwhile, toss the coleslaw mix, pickled okra and the chopped scallions and dill in a medium bowl. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper and toss; set aside. Brush the buns with the remaining 1 tablespoon olive oil; place on a baking sheet and bake until lightly toasted, about 5 minutes.
• Reserve 1/2 cup poaching liquid, then drain the chicken and transfer to a cutting board. Shred the chicken with 2 forks and return to the pot. Add the chili sauce, molasses, mustard, the remaining 1 tablespoon vinegar and 1/4 cup of the reserved poaching liquid. Cook over medium heat, stirring, until warmed through, 2 to 3 minutes, adding the remaining poaching liquid as needed if the chicken is too dry. Pile the pulled chicken on the buns and serve with the slaw.

HONEY BARBECUE CHICKEN SANDWICHES

Steps:

• 1. Place chicken in slow cooker.
• 2. In a bowl mix bbq sauce, dressing, brown sugar, and Worcestershire sauce. Pour this over the chicken and place lid on slow cooker.
• 3. Cook 6-8 hours on low or 3-4 hours on high.
• 4. Remove cooked chicken from slow cooker and shred using two forks.
• 5. Return shredded chicken to slow cooker and toss to coat with sauce. Then serve on Kaiser rolls.

WHITE BARBECUE CHICKEN SANDWICHES

Steps:

• In small bowl, mix mayonnaise, vinegar, lemon juice, black pepper and red pepper with wire whisk.
• On each bottom, place 1/3 cup coleslaw, 1/2 cup chicken, 2 tablespoons white barbecue sauce and 2 pickle slices; cover with bun tops. Refrigerate remaining white barbecue sauce in covered container up to 1 week.

HONEY-CHIPOTLE BARBECUE CHICKEN SANDWICHES

Steps:

• Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. Preheat broiler. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

BARBECUE CHICKEN SANDWICHES

Steps:

• Place chicken in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf and seasonings. Pour over chicken. Cover and cook on low for 5 hours or until tender. , Discard bay leaf. Remove chicken; shred with two forks and return to slow cooker. Heat through. Serve on rolls.

BARBECUE PULLED CHICKEN SANDWICHES

Steps:

• Heat stock in shallow pan to a low simmer.
• Add chicken to stock.
• Poach chicken for 5 minutes each side.
• Remove chicken to plate to cool. Reserve stock for sauce.
• In a large bowl mix together all sauce ingredients, EXCEPT the flour.
• Add mixed ingredients to simmering stock, reserved from poaching the chicken.
• Let liquid reduce for 5 minutes.
• Cut cooled chicken into strips.
• Add chicken into the simmering liquid.
• Shred chicken until it looks like pulled pork.
• Add the tbsp of flour.
• Let cook until sauce thickens.
• Serve on a lightly toasted onion roll and enjoy!

SUPER SIMPLE BARBECUE CHICKEN SANDWICHES

Steps:

• In a bowl, combine the chicken, BBQ sauce and jalapeños (if using).
• Slightly heat mixture in microwave if you'd like.
• Divide the mixture evenly among buns.
• Great with coleslaw, potato salad or kettle chips!
• EAT!

BARBECUE CHICKEN SANDWICHES

Steps:

• 1. In medium saucepan over medium heat, melt butter. Add onion and cook until soft, 3-5 minutes, stirring occasionally. Add remaining sauce ingredients, stir and cook for 5 minutes. Turn heat to low.
• 2. Brush chicken with olive oil and season with salt and pepper. Grill over direct medium heat. Grill chicken 8-10 minutes or until no longer pink in the middle. Turning once. Remove from grill and let rest for 5 minutes.
• 3. Shred chicken or slice thinly and add to sauce, stir and heat through. Grill rolls if desired, until lightly toasted, 30-60 seconds.