BBQ Chicken Sandwich Recipe (easy pulled chicken)

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Tender, smoky chicken marinated in apple cider vinegar, Dijon mustard, and maple syrup, then grilled to perfection, shredded, and lightly tossed in your favorite barbecue sauce. The result is juicy, caramelized pulled chicken for the best BBQ chicken sandwich. Layer with apple pineapple coleslaw on a soft sourdough bun for an easy dinner that the whole family will love.

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Whether it’s a hot summer evening with the family or an afternoon fall barbeque with friends, this barbeque chicken sandwich recipe is our go-to favorite. First, you marinate the chicken in a simple marinade full of flavor using ingredients you probably have on hand. Then you grill the chicken. This takes just minutes! After shredding the chicken, pair it with my famous apple pineapple coleslaw on top of sourdough burger buns. You’ll want to make it on repeat from here on out!

Why You’ll Love It

• Easy to Prep Ahead – Marinate the chicken in advance and grill when you are ready. The chicken can also be cooked and shredded ahead of time. Just reheat in sauce just before assembling.
• Jam-Packed with Flavor – The marinade adds tangy, sweet, and smoky notes that soak into the chicken.
• Perfect for Summer or Fall Grilling – Great for cookouts, BBQs, or simple weeknight dinners.
• Crowd-Pleaser – Hearty, satisfying, and loved by both kids and adults.
• Great Texture – Toasted sourdough buns + crunchy apple cabbage slaw = flavor and texture in every bite.
• Naturally Sweetened – Uses maple syrup instead of refined sugar in the marinade.
• Versatile – Swap out the meat for boneless, skinless chicken thighs, pulled pork, or jackfruit for a vegetarian option.

Tips for Making This BBQ Chicken Sandwich Recipe

• Pound the chicken thin and even  – It helps it cook faster and more evenly on the grill. 
• The BBQ sauce you choose will help determine the flavor profile – Stick to smoky, sweet, tangy, and lightly spicy. Add a dash of hot sauce or chipotle to the BBQ sauce if you like a little heat.
• Don’t skip the marinate time – At least 1 hour is needed for the best flavor; 4 hours is even better.
• Use a grill pan indoors – If you don’t have a grill, a cast-iron grill pan works great on the stove.
• Rest before shredding – Letting the chicken sit for 5 minutes keeps it juicy when you cut or shred it.
• Toss with BBQ sauce after cooking – This keeps the sauce from burning on the grill and gives you control over the final flavor.
• Toast the buns – Adds crunch and prevents sogginess from the saucy chicken and slaw.
• Make it ahead – Chicken can be cooked and shredded in advance. Reheat in sauce before serving for a quick assembly.

How to Make The Best BBQ Chicken Sandwich

Step-by-Step Directions

There is a printable recipe card below, but here are the steps in more detail.

The day before or the morning of, make your sourdough burger buns and apple pineapple coleslaw. Optionally, purchase buns and make your favorite coleslaw for topping.

Step 1: Marinate the Chicken

In a zip-top bag or medium bowl, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, smoked paprika, garlic powder, salt, and pepper.

Place chicken breast into the bag or shallow dish and submerge in the marinade, ensuring it gets thoroughly coated. Seal or cover and refrigerate for at least 1 hour, or up to 4 hours.

While it is marinating is a good time to make your homemade BBQ sauce if you don’t have any on hand.

Step 2: Grill and Shred the Chicken

Preheat the grill (or grill pan) over medium-high heat. Lightly oil the grates.

Remove chicken from marinade and shake off excess (do not pat dry you want that flavor to stick).

Grill chicken for 5–6 minutes per side, or until nicely charred and cooked through (internal temperature 165°F).

Let rest for 5 minutes. Transfer grilled chicken to a cutting board. Shred or chop as desired.

Step 3: Mix Chicken With Sauce

In a bowl, toss the shredded chicken with ½ cup of barbecue sauce, just until coated. Add more to taste if needed.

Step 4: Assemble the BBQ Chicken Sandwich

Pile the chicken onto toasted sourdough burger buns. Top with apple cabbage slaw, drizzle with extra barbecue sauce if desired, and serve immediately.

The Best Toppings for a BBQ Chicken Sandwich

• Coleslaw or Apple Pineapple Cabbage Slaw – Adds crunch and tangy-sweet contrast
• Pickles (dill, bread & butter, or spicy) – Adds acidity and zing
• Thinly sliced red onion – Adds sharpness and bite
• Jalapeño slices – For a kick of heat
• Cheddar cheese – Melts well and complements smoky flavors
• Pepper Jack cheese – Adds heat and richness
• Mozzarella or provolone – Milder, gooey options
• Avocado slices – Creamy texture and healthy fats
• Ranch or blue cheese dressing – Adds creaminess and tang
• Crispy bacon – Adds smoky crunch

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FAQs

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs are juicier and grill beautifully. Just adjust the cook time as they may take slightly longer.

Can I cook this without a grill?

Yes. Use a grill pan or cast-iron skillet on the stove. You can also broil or roast the chicken at 425ºF until it reaches 165ºF internally.

How long does the chicken last after cooking?

Shredded BBQ chicken can be stored in the fridge in an airtight container for up to 3 days. Reheat gently before serving.

What kind of BBQ sauce works best?

Everyone has a personal favorite. Go with a smoky, tangy sauce for balance, or sweet heat if you love a spicy kick.

Can I make this recipe ahead?

Yes! Marinate in the morning, grill and shred early, then reheat before serving. Assemble sandwiches right before eating for the best texture.

Can BBQ chicken sandwiches be frozen?

While I wouldn’t recommend freezing the assembled sandwiches, the shredded chicken and sourdough buns freeze wonderfully in freezer bags. The chicken can be reheated in a slow cooker, and the buns can be reheated in a 350°F oven.