Introduction: Craving a Quick, Flavorful Sandwich with a BBQ Twist?
Want a sandwich that’s packed with smoky, tangy goodness and ready in a snap? This Barbecue Chicken Sandwich recipe is just what you need! Using shredded cooked chicken and a quick, zesty homemade barbecue sauce, this dish comes together on the stovetop in about 30 minutes. Perfect for busy weeknights, casual lunches, or a cozy dinner, these sandwiches are sure to satisfy. Ready to whip up a delicious, crowd-pleasing meal with minimal effort? Let’s dive into this tasty recipe!
Overview: Why Barbecue Chicken Sandwiches Are Special
Barbecue Chicken Sandwiches are a fast, hearty way to enjoy classic BBQ flavors without firing up the grill. The stovetop sauce and pre-cooked chicken make it super convenient. Here’s why they’re so special:
- Time Requirement: About 10 minutes prep, 20 minutes cooking, for a total of about 30 minutes.
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The homemade barbecue sauce, made with salsa, ketchup, and spices, adds a unique tangy-spicy kick to tender shredded chicken. The quick simmer melds flavors fast, and the toasted buns with optional pickles deliver a satisfying texture and zing, making these sandwiches a perfect mix of comfort and convenience.
This recipe is simple, versatile, and perfect for sandwich lovers or BBQ fans. Let’s get cooking!
Essential Ingredients
This recipe makes 6 sandwiches and uses pantry staples for a bold, tangy dish. Here’s what you’ll need for the original recipe:
- For the Barbecue Chicken:
- 1/2 cup chopped onions
- 1/2 cup diced celery
- 1 garlic cloves, minced
- 1 tablespoon butter
- 1/2 cup salsa
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauces
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded cooked chickens
- For Assembly:
- 6 hamburger buns, split and toasted
- Dill pickle slices (optional)
Why These Ingredients Matter
- Chicken: Pre-cooked and shredded, it’s a time-saver that soaks up the sauce’s flavors.
- Onion, Celery, Garlic: Create a savory, aromatic base for the sauce.
- Butter: Adds richness to the sautéed veggies.
- Salsa, Ketchup: Form a tangy, slightly spicy sauce with a Southwestern twist.
- **Brown Sugar, Cider Vinegar, Worcestershire: Add sweet, tangy, and umami depth.
- Chili Powder, Salt, Pepper: Bring warmth and balance to the sauce.
- Hamburger Buns: Provide a soft, toasty base for the juicy filling.
- Pickles: Offer a crunchy, tangy contrast (optional).
Substitutions and Variations
- Chicken: Use rotisserie chicken, leftover grilled chicken, or swap with shredded pork or turkey.
- Salsa: Choose mild, medium, or hot salsa, or use diced tomatoes with 1/4 teaspoon cumin.
- Ketchup: Replace with tomato sauce plus 1 teaspoon sugar for a less processed option.
- Brown Sugar: Swap with honey or maple syrup for a different sweetness.
- Cider Vinegar: Use white vinegar or lemon juice for tang.
- Worcestershire: Substitute with soy sauce or omit for a simpler flavor.
- Chili Powder: Swap with smoked paprika or a pinch of cayenne for varied heat.
- Buns: Use brioche buns, whole-wheat buns, or lettuce wraps for low-carb.
- Gluten-Free: Use gluten-free buns and check salsa and Worcestershire for gluten.
- Spicy Kick: Add 1/4 teaspoon hot sauce or diced jalapeños to the sauce.
Step-by-Step Instructions
Making Barbecue Chicken Sandwiches is quick and easy, with a stovetop sauce that comes together in minutes. Follow these steps for perfect sandwiches every time!
Step 1: Prep Your Ingredients
- Chop 1/2 cup onion and 1/2 cup celery.
- Mince 1 garlic clove.
- Measure 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Shred 2 cups cooked chicken (e.g., from rotisserie or leftovers).
- Split 6 hamburger buns and set aside for toasting.
- Prepare optional dill pickle slices.
Tip: Use pre-shredded chicken to save even more time.
Step 2: Sauté the Veggies
- Melt Butter: In a large saucepan, melt 1 tablespoon butter over medium heat.
- Cook Veggies: Add 1/2 cup chopped onion, 1/2 cup diced celery, and 1 minced garlic clove. Sauté until tender, about 5-7 minutes, stirring occasionally.
Tip: Stir frequently to prevent garlic from burning.
Step 3: Make the Sauce
- Add Sauce Ingredients: Stir in 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Combine: Mix well until the sauce is smooth and starts to bubble.
Tip: Taste the sauce and adjust with extra sugar or vinegar if needed.
Step 4: Simmer with Chicken
- Add Chicken: Stir in 2 cups shredded cooked chicken.
- Boil and Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, to meld flavors.
Tip: If the sauce thickens too much, add 1-2 tablespoons water or broth.
Step 5: Toast Buns and Assemble
- Toast Buns: Split 6 hamburger buns and toast under a broiler for 1-2 minutes or in a toaster oven until golden.
- Assemble Sandwiches: Spoon about 1/3 cup of the chicken mixture onto each bun bottom. Add dill pickle slices if desired, then place the top bun.
Tip: Toast buns just before serving to keep them crisp.
Step 6: Serve
- Serve sandwiches hot, with extra napkins for the saucy filling. Pair with sides like coleslaw or fries if desired.
Assembly: Building the Perfect Barbecue Chicken Sandwich
Assembling Barbecue Chicken Sandwiches is all about layering saucy, flavorful chicken on toasty buns with a tangy pickle kick. Here’s how to put it together:
- Sauté Veggies: Cook onion, celery, and garlic for a savory base.
- Make Sauce: Blend salsa, ketchup, and spices for a tangy barbecue sauce.
- Simmer Chicken: Combine chicken with sauce for a juicy, flavorful filling.
- Build Sandwiches: Pile chicken on toasted buns, add pickles, and serve.
Presentation Tips:
- Serve sandwiches on a platter or individual plates to showcase the golden buns and saucy filling.
- Garnish with a pickle spear, parsley sprig, or extra salsa drizzle for flair.
- Pair with potato chips, a green salad, or baked beans for a complete meal.
- Use colorful or rustic plates to highlight the sandwiches’ vibrant, BBQ vibe.
Storage and Make-Ahead Tips
Barbecue Chicken Sandwiches are great for leftovers or quick meals. Here’s how to keep them fresh:
- Storing Leftovers:
- Store the chicken mixture in an airtight container in the fridge for up to 4 days. Keep buns and pickles separate.
- Reheating: Reheat chicken in a saucepan over medium heat with a splash of water, about 5-7 minutes, or microwave for 1-2 minutes. Assemble sandwiches fresh.
- Make-Ahead Tips:
- Chicken Mixture: Prepare the chicken and sauce up to 2 days ahead; refrigerate. Reheat and serve on freshly toasted buns.
- Veggies: Chop onion, celery, and garlic up to 1 day ahead; store in the fridge.
- Freezing: Freeze the chicken mixture (without buns or pickles) for up to 3 months. Thaw in the fridge and reheat before assembling.
Tip: Toast buns and add pickles just before serving to keep them crisp.
Recipe Variations
Barbecue Chicken Sandwiches are versatile and easy to customize. Here are some fun twists to try:
- Spicy Kick: Add 1/2 teaspoon hot sauce or diced jalapeños to the sauce.
- Milder Version: Reduce chili powder to 1/4 teaspoon and use mild salsa.
- Cheesy: Top chicken with a slice of cheddar or pepper jack before adding the bun top.
- Gluten-Free: Use gluten-free buns and check salsa and Worcestershire for gluten.
- Lower Sugar: Reduce brown sugar to 1 tablespoon or use a sugar substitute.
- Sliders: Use 12 mini buns for smaller portions; makes 12 sliders.
- Slow-Cooker Option: Sauté veggies, then combine all ingredients (except buns and pickles) in a 3-quart slow cooker. Cook on Low for 3-4 hours, shred chicken if whole, and serve.
Tip: Keep the salsa and Worcestershire for the signature tangy flavor.
Conclusion: Savor Your Barbecue Chicken Sandwiches!
You’ve just made Barbecue Chicken Sandwiches—a quick, tangy, and satisfying dish that’s perfect for any occasion! This stovetop recipe is easy, flavorful, and so versatile you can make it your own. Whether you top them with pickles or try a cheesy variation, they’re sure to be a hit. Grab a sandwich, bite into the saucy chicken, and enjoy the BBQ goodness. What’s your favorite sandwich topping? Share your ideas in the comments, and happy cooking!
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Barbecue Chicken Sandwich
Description
Want a sandwich that’s packed with smoky, tangy goodness and ready in a snap? This Barbecue Chicken Sandwich recipe is just what you need! Using shredded cooked chicken and a quick, zesty homemade barbecue sauce, this dish comes together on the stovetop in about 30 minutes
Ingredients
- For the Barbecue Chicken:
- 1/2 cup chopped onions
- 1/2 cup diced celery
- 1 garlic cloves, minced
- 1 tablespoon butter
- 1/2 cup salsa
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauces
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups shredded cooked chickens
- For Assembly:
- 6 hamburger buns, split and toasted
- Dill pickle slices (optional)
Why These Ingredients Matter
- Chicken: Pre-cooked and shredded, it’s a time-saver that soaks up the sauce’s flavors.
- Onion, Celery, Garlic: Create a savory, aromatic base for the sauce.
- Butter: Adds richness to the sautéed veggies.
- Salsa, Ketchup: Form a tangy, slightly spicy sauce with a Southwestern twist.
- **Brown Sugar, Cider Vinegar, Worcestershire: Add sweet, tangy, and umami depth.
- Chili Powder, Salt, Pepper: Bring warmth and balance to the sauce.
- Hamburger Buns: Provide a soft, toasty base for the juicy filling.
- Pickles: Offer a crunchy, tangy contrast (optional).
Substitutions and Variations
- Chicken: Use rotisserie chicken, leftover grilled chicken, or swap with shredded pork or turkey.
- Salsa: Choose mild, medium, or hot salsa, or use diced tomatoes with 1/4 teaspoon cumin.
- Ketchup: Replace with tomato sauce plus 1 teaspoon sugar for a less processed option.
- Brown Sugar: Swap with honey or maple syrup for a different sweetness.
- Cider Vinegar: Use white vinegar or lemon juice for tang.
- Worcestershire: Substitute with soy sauce or omit for a simpler flavor.
- Chili Powder: Swap with smoked paprika or a pinch of cayenne for varied heat.
- Buns: Use brioche buns, whole-wheat buns, or lettuce wraps for low-carb.
- Gluten-Free: Use gluten-free buns and check salsa and Worcestershire for gluten.
- Spicy Kick: Add 1/4 teaspoon hot sauce or diced jalapeños to the sauce.
Instructions
Step 1: Prep Your Ingredients
- Chop 1/2 cup onion and 1/2 cup celery.
- Mince 1 garlic clove.
- Measure 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Shred 2 cups cooked chicken (e.g., from rotisserie or leftovers).
- Split 6 hamburger buns and set aside for toasting.
- Prepare optional dill pickle slices.
Tip: Use pre-shredded chicken to save even more time.
Step 2: Sauté the Veggies
- Melt Butter: In a large saucepan, melt 1 tablespoon butter over medium heat.
- Cook Veggies: Add 1/2 cup chopped onion, 1/2 cup diced celery, and 1 minced garlic clove. Sauté until tender, about 5-7 minutes, stirring occasionally.
Tip: Stir frequently to prevent garlic from burning.
Step 3: Make the Sauce
- Add Sauce Ingredients: Stir in 1/2 cup salsa, 1/2 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Combine: Mix well until the sauce is smooth and starts to bubble.
Tip: Taste the sauce and adjust with extra sugar or vinegar if needed.
Step 4: Simmer with Chicken
- Add Chicken: Stir in 2 cups shredded cooked chicken.
- Boil and Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally, to meld flavors.
Tip: If the sauce thickens too much, add 1-2 tablespoons water or broth.
Step 5: Toast Buns and Assemble
- Toast Buns: Split 6 hamburger buns and toast under a broiler for 1-2 minutes or in a toaster oven until golden.
- Assemble Sandwiches: Spoon about 1/3 cup of the chicken mixture onto each bun bottom. Add dill pickle slices if desired, then place the top bun.
Tip: Toast buns just before serving to keep them crisp.
Step 6: Serve
- Serve sandwiches hot, with extra napkins for the saucy filling. Pair with sides like coleslaw or fries if desired.
FAQs
Q: Are Barbecue Chicken Sandwiches healthy?
A: Chicken is lean and high in protein, but the sauce contains sugar and sodium. Use low-sugar ketchup, reduce brown sugar, or opt for whole-grain buns for a healthier option. Pair with a veggie side for balance.
Q: Can I use raw chicken instead of cooked?
A: Yes! Simmer 1-1/2 pounds raw chicken breasts in the sauce mixture for 20-25 minutes until 165°F (74°C), shred, and return to the sauce to simmer for 10 more minutes.
Q: Can I make this in a slow cooker?
A: Yes! Sauté veggies, then combine with sauce ingredients and 1-1/2 pounds raw chicken breasts in a 3-quart slow cooker. Cook on Low for 3-4 hours, shred, and serve.
Q: How spicy is this recipe?
A: The chili powder and salsa give a mild to moderate heat, depending on the salsa’s spice level. Use mild salsa or reduce chili powder for less heat.
Q: Can I make this without salsa?
A: Yes! Replace salsa with 1/2 cup diced tomatoes plus 1/4 teaspoon cumin and a pinch of chili flakes for similar flavor.
Q: Can I freeze Barbecue Chicken Sandwiches?
A: Freeze the chicken mixture (without buns or pickles) for up to 3 months. Thaw in the fridge, reheat, and assemble with fresh buns and pickles.