It’s mid year and that implies it’s an ideal opportunity to barbecue! These simple flame broiled BBQ chicken sandwiches are exactly what you (and your lawn) requested. Tart grill sauce, destroyed chicken, and hot bun heaped high crunchy slaw make this a family supper win!

I’m constantly energized for summer flame broiling. This mid year, there will be WAY less BBQ victory parties at my home, however I’ll actually be utilizing the flame broil to start up simple family plans like these Grilled BBQ Chicken Sandwiches!

These sandwiches have a decent tang to them on account of a hand crafted BBQ sauce (however you can utilize locally acquired too) and a pickle slaw, which is only my top choice. Will my children eat these sandwiches however?! Peruse the report card beneath to discover!


It’s anything but difficult to barbecue chicken bosoms so they remain succulent. The issue is, the vast majority flame broil them into accommodation. I gave some harsh time guides in the formula, however a moment read thermometer is your companion.

By and large, chicken is viewed as completely cooked when a moment read thermometer embedded into the thickest part peruses 165˚F. Be that as it may, recollect meat keeps on cooking once it’s been removed the warmth. Not overcooking chicken is the most ideal approach to ensure it’s succulent and heavenly.

Likewise, when I flame broil my chicken, I like to butterfly the chicken bosoms so they cook quicker and there is to a lesser degree a possibility of drying out the meat.


You totally don’t need to utilize chicken bosoms for this formula. Boneless chicken thighs are an extraordinary alternative also and function admirably.


You can either shred this chicken with two forks or hack the chicken generally with a blade. Make certain to let the chicken cool quickly so you can work with it, yet it will shred simpler on the off chance that it is warm. I like to mix in more sauce as I shred the chicken to support the BBQ flavor!


I’ve attempted a lot of hand crafted BBQ sauces throughout the long term, yet this Kansas City Barbecue Sauce composed by Hank Shaw is one of my top picks.

It’s the ideal equalization of tart and sweet and works so well with chicken sandwiches. I didn’t generally want to change the book for this one!


This is a curve on the exemplary coleslaw. As opposed to utilize vinegar, I utilize a little pickle juice to give my slaw some tang and mix in some cleaved pickles too. It slices through the lavishness of the BBQ chicken and makes the sandwich work. Try not to skip it!


Extra chicken will keep in the refrigerator for 3 to 4 days or freeze in a water/air proof holder for as long as a quarter of a year.


I serve these sandwiches with potato chips, yet any BBQ side would work incredible.

Barbecued BBQ Chicken Sandwiches Recipe


Pickle Slaw:

1/2 cup mayonnaise

1/4 cup dill pickle juice

1 tablespoon sugar

1/2 green cabbage, meager destroyed (around 4 cups)

2 medium carrots, ground (around 1 cup)

1/4 cup slashed dill pickles

Chicken Filling:

2 pounds boneless skinless chicken bosoms, butterflied

2 tablespoons olive oil

1/2 teaspoon fit salt

1/2 teaspoon dark pepper

1 – 1/2 cups Hank’s Kansas City BBQ Sauce or locally acquired

8 cheeseburger buns

Father ADD! Serrano Mayo:

             2-3 barbecued serrano peppers, seeds eliminated

             1 cup mayonnaise

             Juice from 1/2 lime

             Pinch of salt


1 Make the slaw: Whisk together mayo, pickle squeeze, and sugar. Mix in destroyed cabbage, carrots, and pickles. Mix together and taste. Season as you would prefer. Slaw can be made a day or two ahead of time with no issue.

2 Heat the barbecue and set up the chicken: Preheat flame broil to medium-high warmth. To butterfly the chicken, utilize a sharp blade to cut the chicken on a level plane – departing the edge associated so you can open the chicken bosom – making it more slender and in this way quicker cooking. At that point shower with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and put it in a safe spot.

3 You will utilize 1/3 to 1/2 cup of BBQ sauce for this piece of cooking.

Flame broil for 5 to 6 minutes on the primary side. Flip and add BBQ sauce to the subsequent side. Barbecue for another 5 to 6 minutes on the subsequent side or until the chicken bosoms arrive at 165˚F. Eliminate from the barbecue.

As the chicken flame broils, add 2 to 3 serrano peppers to the barbecue. Flame broil them for 2 to 3 minutes for each side. Eliminate and let cool.

NOTE: If you don’t butterfly your chicken bosoms, you should barbecue them for 8 to 10 minutes longer than this.

4 Shred the chicken: When chicken falls off the flame broil, let it cool quickly and afterward utilize two forks to shred or generally slash the chicken. Mix the 1/2 cup of BBQ sauce you put aside in sync 1 into the destroyed chicken.

5 Making the serrano mayo: Split flame broiled peppers into equal parts and eliminate seeds. Add to a little food processor with mayo, lime squeeze, and salt. Heartbeat until consolidated.

6 Make your sandwich: Toast your sandwich buns (on the off chance that you need to) and smear with serrano mayo in case you’re utilizing it. Top with a store of pickle slaw and destroyed BBQ chicken. Present with chips and pickles as an afterthought.

Extra chicken will keep in the ice chest for 3 to 4 days or freeze in a hermetically sealed holder for as long as a quarter of a year.

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