Ready to fire up the grill? Nothing says summer like a juicy, spicy barbecue chicken sandwich. Whether you’re craving a quick weeknight dinner or hosting a backyard bash, we’ve gathered 18 sizzling recipes that’ll turn up the heat on your grilling game. From smoky classics to bold new twists, get ready to find your new favorite—let’s dive into these mouthwatering creations!
Classic BBQ Pulled Chicken Sandwich
A classic BBQ pulled chicken sandwich delivers smoky, tender shredded chicken piled high on a soft bun. This crowd-pleasing recipe uses simple ingredients for maximum flavor with minimal fuss. Get ready for a hands-on meal that’s perfect for weeknights or weekend gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup smoky BBQ sauce
– ½ cup low-sodium chicken broth
– 2 tbsp apple cider vinegar
– 1 tbsp light brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– ½ tsp cayenne pepper
– 4 soft brioche buns
– 1 cup creamy coleslaw
Instructions
1. Combine smoky BBQ sauce, low-sodium chicken broth, apple cider vinegar, light brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a slow cooker.
2. Add boneless, skinless chicken breasts to the sauce mixture, ensuring they are fully submerged.
3. Cover the slow cooker and cook on high for 4 hours or on low for 6 hours until the chicken shreds easily with a fork.
4. Remove the chicken from the slow cooker and place it on a cutting board.
5. Use two forks to shred the chicken into bite-sized pieces, pulling against the grain for tender strands.
6. Return the shredded chicken to the slow cooker and stir it into the remaining sauce until fully coated.
7. Let the chicken mixture sit in the warm sauce for 10 minutes to absorb the flavors.
8. Toast the soft brioche buns in a dry skillet over medium heat for 1–2 minutes until lightly golden.
9. Spoon the saucy pulled chicken generously onto the bottom half of each toasted bun.
10. Top the chicken with a generous scoop of creamy coleslaw.
11. Place the top half of the bun over the coleslaw to complete the sandwich.
Each bite offers tender, smoky chicken that melts in your mouth, balanced by the cool crunch of coleslaw. Enjoy these sandwiches immediately while the buns are still warm and the chicken is juicy. For a creative twist, serve the pulled chicken over crispy fries or in lettuce wraps for a lighter option.
Honey Sriracha Barbecue Chicken Sandwich
Bold flavors meet backyard barbecue in this sweet-heat chicken sandwich. Honey Sriracha Barbecue Chicken Sandwich combines sticky-sweet honey, fiery sriracha, and smoky barbecue sauce for a punchy, crowd-pleasing meal. It’s messy, satisfying, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, patted dry with paper towels
– 1/4 cup pure, golden honey
– 2 tablespoons vibrant red sriracha sauce
– 1/2 cup smoky, tangy barbecue sauce
– 2 tablespoons rich, unsalted butter
– 4 soft, toasted brioche buns
– 1/2 cup crisp, shredded iceberg lettuce
– 1/4 cup thinly sliced, crunchy red onion
– 4 slices sharp, melted cheddar cheese
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon finely ground black pepper
– 2 tablespoons neutral vegetable oil
Instructions
1. Season 1.5 pounds of patted-dry chicken breasts evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon finely ground black pepper.
2. Heat 2 tablespoons of neutral vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place seasoned chicken breasts in the hot skillet; cook undisturbed for 5-6 minutes until a deep golden-brown crust forms.
4. Flip chicken breasts using tongs; cook for another 5-6 minutes until internal temperature reaches 165°F on an instant-read thermometer.
5. Transfer cooked chicken to a clean cutting board; let rest for 3 minutes to retain juices.
6. While chicken rests, reduce skillet heat to medium-low; add 2 tablespoons of rich, unsalted butter to melt.
7. Whisk in 1/4 cup of pure, golden honey, 2 tablespoons of vibrant red sriracha sauce, and 1/2 cup of smoky, tangy barbecue sauce until fully combined.
8. Simmer sauce for 2-3 minutes, stirring constantly, until thickened slightly and bubbling.
9. Slice rested chicken breasts against the grain into 1/2-inch thick pieces.
10. Return sliced chicken to skillet; toss thoroughly in sauce until every piece is coated, about 1 minute.
11. Toast 4 soft brioche buns in a toaster or dry skillet until lightly golden, about 1-2 minutes.
12. Place 1 slice of sharp cheddar cheese on bottom half of each toasted bun; the residual heat will melt it slightly.
13. Divide saucy chicken evenly among buns over melted cheese.
14. Top each sandwich with 2 tablespoons of crisp, shredded iceberg lettuce and 1 tablespoon of thinly sliced, crunchy red onion.
15. Close sandwiches with top buns; serve immediately.
Fork-tender chicken shreds easily under the sticky, glossy sauce that balances sweet honey with sriracha’s slow-building heat. The crisp lettuce and sharp onion cut through the richness, while the soft brioche soaks up every drop. For a summer twist, serve with grilled corn or crispy sweet potato fries.
Smoky Chipotle BBQ Chicken Sliders
Just the thing for feeding a hungry crowd without fuss, these sliders pack a smoky-sweet punch. They come together fast with minimal prep work.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/2 cup smoky chipotle BBQ sauce
– 2 tbsp rich extra virgin olive oil
– 1 tbsp finely ground black pepper
– 1 tsp coarse kosher salt
– 8 soft slider buns
– 1/2 cup creamy coleslaw mix
– 4 slices sharp cheddar cheese
Instructions
1. Pat 1.5 lbs boneless, skinless chicken thighs completely dry with paper towels. 2. Rub chicken all over with 1 tbsp finely ground black pepper and 1 tsp coarse kosher salt. 3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. 4. Place chicken thighs in the hot skillet, ensuring they are not crowded. 5. Cook chicken for 6-7 minutes per side until deeply golden brown and internal temperature reaches 165°F. 6. Transfer cooked chicken to a cutting board and let rest for 5 minutes. 7. While chicken rests, pour 1/2 cup smoky chipotle BBQ sauce into the still-hot skillet. 8. Simmer sauce over low heat for 2 minutes, scraping up any browned bits from the pan bottom. 9. Shred the rested chicken using two forks. 10. Toss all shredded chicken in the warm BBQ sauce until fully coated. 11. Split 8 soft slider buns and lightly toast them in a toaster or under a broiler for 1-2 minutes until golden. 12. Place a heaping spoonful of saucy chicken on each toasted bun bottom. 13. Top each with a small handful of 1/2 cup creamy coleslaw mix. 14. Add half a slice of sharp cheddar cheese to each slider. 15. Cap with the toasted bun tops and serve immediately.
Smoky, tender chicken contrasts with the cool, crunchy slaw and melted cheese. Serve them straight from the skillet for a casual gathering or pack them for a standout picnic lunch.
Tangy Carolina-Style BBQ Chicken Sandwich
Unwrap the ultimate tangy-sweet chicken sandwich that’s perfect for your next cookout. This Carolina-style BBQ chicken packs a vinegar-based punch balanced with just enough brown sugar. It’s messy, flavorful, and incredibly simple to make at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts, patted dry
– 1 cup apple cider vinegar
– 1/2 cup ketchup
– 1/4 cup packed light brown sugar
– 2 tbsp yellow mustard
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper
– 1/2 tsp freshly ground black pepper
– 1 tsp kosher salt
– 2 tbsp vegetable oil
– 4 soft brioche buns, lightly toasted
– 1 cup creamy coleslaw
Instructions
1. In a medium saucepan over medium heat, combine 1 cup apple cider vinegar, 1/2 cup ketchup, 1/4 cup packed light brown sugar, 2 tbsp yellow mustard, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, and 1/2 tsp freshly ground black pepper.
2. Bring the sauce to a simmer, stirring constantly until the brown sugar dissolves completely, about 3 minutes.
3. Reduce heat to low and let the sauce simmer gently for 10 minutes to thicken slightly and meld the flavors; stir occasionally to prevent sticking.
4. While the sauce simmers, season 4 boneless, skinless chicken breasts evenly on both sides with 1 tsp kosher salt.
5. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken breasts to the hot skillet and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
7. Tip: Let the chicken sit at room temperature for 5 minutes before cooking to ensure even searing.
8. Reduce the skillet heat to low and pour half of the prepared tangy BBQ sauce over the chicken.
9. Turn the chicken to coat thoroughly in the sauce and cook for 2 more minutes, allowing the sauce to glaze the meat.
10. Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes to retain its juices.
11. Tip: Reserve the remaining sauce for dipping or drizzling; it keeps in the refrigerator for up to a week.
12. Slice the rested chicken breasts against the grain into 1/2-inch thick pieces.
13. Lightly toast 4 soft brioche buns in a toaster or under a broiler for 1–2 minutes until golden.
14. Tip: Toasting the buns adds structure and prevents them from getting soggy under the saucy chicken.
15. Place the sliced chicken on the bottom halves of the toasted buns.
16. Top each sandwich with 1/4 cup of creamy coleslaw and the bun tops.
Grab this sandwich for a textural delight—the tender, saucy chicken contrasts with the cool, crunchy slaw and soft, buttery bun. The vinegar tang cuts through the richness, making each bite bright and balanced. Serve it with extra sauce for dipping and a side of crispy fries to complete the meal.
Jalapeño Pineapple BBQ Chicken Sandwich
Every sandwich needs a bold twist, and this one delivers with spicy-sweet flair. Imagine tender chicken smothered in a sticky, tangy sauce that balances heat and fruitiness. It’s a handheld feast that’s messy in the best way.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, patted dry
– 1 cup smoky BBQ sauce
– 1/2 cup finely diced fresh pineapple
– 2 tbsp finely chopped fresh jalapeño, seeds removed for less heat
– 2 tbsp rich extra virgin olive oil
– 1 tbsp raw honey
– 1 tsp finely ground black pepper
– 1/2 tsp coarse kosher salt
– 4 soft brioche buns, lightly toasted
– 4 crisp butter lettuce leaves
– 4 slices sharp cheddar cheese
Instructions
1. Preheat a grill or grill pan to 400°F.
2. In a medium bowl, combine smoky BBQ sauce, finely diced fresh pineapple, finely chopped fresh jalapeño, and raw honey. Stir until fully blended.
3. Pat dry boneless, skinless chicken breasts with paper towels, then season both sides with coarse kosher salt and finely ground black pepper.
4. Brush grill grates with rich extra virgin olive oil to prevent sticking.
5. Place chicken breasts on the hot grill and cook for 6–7 minutes per side, flipping once, until internal temperature reaches 165°F.
6. Brush the BBQ-pineapple-jalapeño sauce generously over the chicken during the last 2 minutes of cooking, allowing it to caramelize slightly.
7. Remove chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
8. Slice chicken breasts thinly against the grain for maximum tenderness.
9. Lightly toast soft brioche buns on the grill for 30–60 seconds until golden.
10. Assemble sandwiches: place a crisp butter lettuce leaf on the bottom bun, add sliced chicken, top with a slice of sharp cheddar cheese, and finish with the top bun.
The sandwich offers a juicy, tender bite with a sticky-sweet glaze that packs a subtle jalapeño kick. Serve it with extra sauce for dipping or pile on pickled onions for added crunch.
Bourbon Peach Glazed Chicken Sandwich
Ready to elevate your sandwich game with a sweet-savory twist? This bourbon peach glazed chicken sandwich combines juicy chicken with a sticky, slightly boozy glaze. It’s a restaurant-worthy meal you can make at home in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup peach preserves
– 1/4 cup bourbon
– 2 tbsp Dijon mustard
– 2 tbsp apple cider vinegar
– 1 tbsp soy sauce
– 2 cloves garlic, minced
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 4 brioche buns
– 4 slices sharp cheddar cheese
– 4 leaves crisp butter lettuce
– 4 slices ripe tomato
– 2 tbsp unsalted butter
Instructions
1. Pat 4 boneless, skinless chicken breasts completely dry with paper towels.
2. Season both sides of the chicken breasts generously with kosher salt and freshly ground black pepper.
3. Heat 2 tbsp unsalted butter in a large skillet over medium-high heat until it melts and foams.
4. Place the chicken breasts in the skillet and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken breasts and cook for another 5-6 minutes until they reach an internal temperature of 165°F.
6. Remove the cooked chicken from the skillet and transfer it to a clean plate to rest.
7. Reduce the skillet heat to medium and add 1 cup peach preserves, 1/4 cup bourbon, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp soy sauce, 2 cloves minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper to the pan drippings.
8. Whisk the glaze ingredients constantly for 3-4 minutes until the mixture thickens and coats the back of a spoon.
9. Return the rested chicken breasts to the skillet and spoon the warm glaze over them until fully coated.
10. Toast 4 brioche buns in a toaster or under a broiler for 1-2 minutes until lightly golden.
11. Place one glazed chicken breast on the bottom half of each toasted bun.
12. Top each chicken breast with one slice of sharp cheddar cheese while the chicken is still hot to melt it slightly.
13. Add one leaf of crisp butter lettuce and one slice of ripe tomato on top of the cheese.
14. Place the top half of the bun over the assembled ingredients to complete the sandwich.
Allowing the chicken to rest before glazing ensures it stays juicy. The sticky bourbon peach glaze caramelizes beautifully against the toasted brioche bun, while the sharp cheddar and crisp lettuce add contrasting textures. For a summer twist, serve these sandwiches with grilled corn on the cob or a simple arugula salad.
Spicy Mango Habanero BBQ Chicken Sandwich
You’ve probably had a BBQ chicken sandwich, but this spicy mango habanero version cranks up the heat and sweetness for a truly unforgettable meal. It’s the perfect balance of fiery, fruity, and smoky flavors that will make you rethink your go-to sandwich forever.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts
– 1 cup of sweet, ripe mango puree
– 2 finely minced habanero peppers (seeds removed for less heat)
– 1/2 cup of tangy ketchup
– 1/4 cup of robust apple cider vinegar
– 2 tablespoons of rich, dark brown sugar
– 1 tablespoon of smoky paprika
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of coarse kosher salt
– 4 soft, toasted brioche buns
– 1/2 cup of creamy, shredded Monterey Jack cheese
– 1/2 cup of crisp, shredded iceberg lettuce
– 1/4 cup of thinly sliced, crunchy red onion
Instructions
1. Preheat your grill or grill pan to 400°F over medium-high heat.
2. In a medium saucepan, combine the sweet mango puree, minced habanero peppers, tangy ketchup, robust apple cider vinegar, dark brown sugar, smoky paprika, finely ground black pepper, and coarse kosher salt.
3. Bring the sauce to a simmer over medium heat, stirring frequently, and cook for 10 minutes until thickened slightly. Tip: Let the sauce cool for 5 minutes to allow flavors to meld before using.
4. Season the boneless, skinless chicken breasts evenly with a pinch of coarse kosher salt and finely ground black pepper.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior has visible grill marks. Tip: Avoid moving the chicken too early to ensure a good sear.
6. Brush the grilled chicken generously with the spicy mango habanero BBQ sauce during the last 2 minutes of cooking.
7. Toast the soft brioche buns on the grill for 1-2 minutes until lightly golden.
8. Place each grilled chicken breast on a toasted bun bottom.
9. Top each with creamy shredded Monterey Jack cheese, allowing it to melt slightly from the residual heat.
10. Add crisp shredded iceberg lettuce and thinly sliced crunchy red onion. Tip: For extra crunch, chill the lettuce and onion in ice water for 10 minutes before assembling.
11. Drizzle with additional spicy mango habanero BBQ sauce if desired, and cover with the bun tops.
Now, you’re ready to dig into a sandwich that packs a punch with its juicy, tender chicken and vibrant, spicy-sweet sauce. The creamy cheese and crisp veggies add a cooling contrast, making every bite a perfect harmony of textures. Serve it with a side of crispy sweet potato fries or a simple coleslaw to balance the heat and round out the meal.
Alabama White Sauce Chicken Sandwich
Whip up a tangy, smoky chicken sandwich that’s a Southern barbecue staple with a creamy twist. This Alabama white sauce chicken sandwich combines smoky grilled chicken with a bold, peppery mayo-based sauce for a juicy, flavor-packed meal. It’s quick to make and perfect for a casual lunch or dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 4 boneless, skinless chicken breasts, about 6 oz each
– 1 cup creamy mayonnaise
– ¼ cup tangy apple cider vinegar
– 1 tbsp coarse black pepper, freshly ground
– 1 tsp spicy prepared horseradish
– ½ tsp garlic powder, finely ground
– ½ tsp smoked paprika, for a deep smoky flavor
– ¼ tsp cayenne pepper, for a subtle kick
– 4 soft brioche buns, lightly toasted
– 4 crisp lettuce leaves, such as romaine
– 4 slices ripe tomato, about ¼-inch thick
– Kosher salt, for seasoning
Instructions
1. Preheat a grill or grill pan to medium-high heat, about 400°F.
2. Pat the boneless, skinless chicken breasts dry with paper towels to ensure even browning.
3. Season both sides of the chicken breasts generously with kosher salt.
4. Place the chicken on the preheated grill and cook for 6 minutes without moving to develop grill marks.
5. Flip the chicken and cook for another 6 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
6. While the chicken cooks, whisk together the creamy mayonnaise, tangy apple cider vinegar, coarse black pepper, spicy prepared horseradish, garlic powder, smoked paprika, and cayenne pepper in a medium bowl until smooth.
7. Remove the chicken from the grill and let it rest for 5 minutes on a cutting board to retain juices.
8. Slice the rested chicken breasts against the grain into ½-inch thick pieces.
9. Toss the sliced chicken in the Alabama white sauce until fully coated.
10. Toast the soft brioche buns lightly on the grill or in a toaster for about 1 minute until golden.
11. Place a crisp lettuce leaf on the bottom half of each toasted bun.
12. Top with a slice of ripe tomato.
13. Divide the sauced chicken evenly among the buns, piling it high.
14. Close the sandwiches with the top buns and serve immediately.
Vibrant and creamy, this sandwich offers a tender, smoky chicken texture balanced by the tangy, peppery bite of the sauce. Serve it with a side of crispy coleslaw or pickles for extra crunch, or try it on a pretzel bun for a richer, savory twist.
Korean Gochujang BBQ Chicken Sandwich
You’ve probably had a BBQ chicken sandwich, but the Korean gochujang version is a flavor bomb that’s both sweet and spicy. This recipe delivers tender, juicy chicken with a sticky, glossy glaze in under an hour. It’s a crowd-pleaser that’s perfect for a quick weeknight dinner or a casual weekend lunch.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1/3 cup gochujang paste (Korean red chili paste), for a deep, savory heat
– 1/4 cup low-sodium soy sauce, for umami richness
– 3 tablespoons honey, for natural sweetness and gloss
– 2 tablespoons toasted sesame oil, with a nutty aroma
– 4 garlic cloves, minced into a fine paste
– 1 tablespoon fresh ginger, grated to a pulp
– 1 tablespoon rice vinegar, for a bright, tangy kick
– 4 brioche buns, lightly toasted
– 1/2 cup mayonnaise, creamy and rich
– 1 cup shredded green cabbage, crisp and fresh
– 1/4 cup thinly sliced scallions, for a sharp, green finish
– 1 tablespoon sesame seeds, toasted for crunch
Instructions
1. In a medium bowl, whisk together the gochujang paste, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar until smooth.
2. Add the chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Tip: For deeper flavor, marinate the chicken in the refrigerator for at least 30 minutes or up to 4 hours.
3. Preheat a grill or grill pan to medium-high heat, about 400°F.
4. Place the marinated chicken thighs on the preheated grill. Discard any remaining marinade that touched the raw chicken.
5. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F and the exterior is caramelized with char marks. Tip: Avoid moving the chicken too early to develop a good sear.
6. Remove the chicken from the grill and let it rest on a cutting board for 5 minutes to retain juices.
7. While the chicken rests, lightly toast the brioche buns on the grill for 1-2 minutes until golden.
8. Slice the rested chicken thighs into 1/2-inch thick strips.
9. Spread a generous layer of mayonnaise on the bottom half of each toasted bun.
10. Top the mayonnaise with a handful of shredded green cabbage.
11. Arrange the sliced chicken evenly over the cabbage on each bun.
12. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds. Tip: Toast sesame seeds in a dry pan over low heat for 2-3 minutes until fragrant for enhanced flavor.
13. Place the top bun over the filling to complete the sandwich.
Kick back and enjoy this sandwich hot. The chicken is incredibly tender with a sticky, slightly charred glaze that packs a sweet, spicy, and savory punch. For a creative twist, serve it with a side of kimchi slaw or crispy sweet potato fries to balance the heat.
Buffalo BBQ Chicken Sandwich with Blue Cheese Slaw
Craving a bold, messy sandwich that packs a punch? This Buffalo BBQ Chicken Sandwich with Blue Cheese Slaw delivers spicy, tangy, and creamy flavors in every bite. It’s the perfect game-day feast or weeknight dinner upgrade.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1/2 cup of tangy buffalo sauce
– 1/2 cup of smoky BBQ sauce
– 4 soft brioche buns
– 2 cups of shredded green cabbage
– 1/2 cup of crumbled blue cheese
– 1/4 cup of creamy mayonnaise
– 1 tbsp of fresh lemon juice
– 1 tsp of finely ground black pepper
– 1/2 tsp of kosher salt
– 2 tbsp of rich extra virgin olive oil
Instructions
1. Preheat a grill or skillet to 400°F.
2. Season 4 boneless, skinless chicken breasts with 1/2 tsp of kosher salt and 1 tsp of finely ground black pepper.
3. Brush the chicken with 2 tbsp of rich extra virgin olive oil.
4. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
5. In a small bowl, whisk together 1/2 cup of tangy buffalo sauce and 1/2 cup of smoky BBQ sauce.
6. Slice the grilled chicken into strips.
7. Toss the chicken strips in the sauce mixture until fully coated.
8. In a large bowl, combine 2 cups of shredded green cabbage, 1/2 cup of crumbled blue cheese, 1/4 cup of creamy mayonnaise, and 1 tbsp of fresh lemon juice.
9. Mix the slaw until evenly combined. Tip: Prepare the slaw ahead of time to let the flavors meld.
10. Lightly toast 4 soft brioche buns on the grill for 1-2 minutes until golden.
11. Assemble each sandwich by placing sauced chicken on the bottom bun.
12. Top the chicken with a generous scoop of blue cheese slaw. Tip: For extra crunch, add a layer of potato chips under the slaw.
13. Close the sandwich with the top bun.
Zesty and fiery chicken meets cool, creamy slaw for a textural contrast that’s utterly satisfying. Serve it with crispy sweet potato fries to balance the heat, or enjoy it as a handheld delight that’s meant to be messy.
Maple Bacon BBQ Chicken Sandwich
Hear that sizzle? That’s the sound of sweet maple, smoky bacon, and tangy BBQ coming together in a juicy chicken sandwich that’s pure comfort food magic. It’s a flavor-packed handheld meal perfect for any backyard gathering or weeknight dinner craving.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts, patted dry
– 1/2 cup pure maple syrup
– 1/3 cup smoky BBQ sauce
– 8 slices thick-cut applewood smoked bacon
– 4 soft brioche burger buns, lightly toasted
– 1/4 cup mayonnaise
– 4 crisp iceberg lettuce leaves
– 1 ripe tomato, sliced into 1/4-inch rounds
– 1/2 teaspoon finely ground black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your grill or a large skillet to medium-high heat (400°F).
2. Season the patted-dry chicken breasts evenly on both sides with the finely ground black pepper.
3. Cook the thick-cut applewood smoked bacon in a separate skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate. Tip: Reserve 1 tablespoon of the rendered bacon fat for extra flavor.
4. Brush the chicken breasts lightly with the extra virgin olive oil.
5. Place the chicken on the preheated grill or skillet and cook for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior has visible grill marks or a golden-brown sear.
6. While the chicken cooks, combine the pure maple syrup and smoky BBQ sauce in a small saucepan over low heat, stirring until warm and fully incorporated, about 3 minutes.
7. During the last 2 minutes of cooking, brush both sides of the chicken generously with the warm maple-BBQ glaze. Tip: Apply the glaze in thin, even layers to prevent burning.
8. Remove the chicken from the heat and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
9. Spread 1 tablespoon of mayonnaise evenly on the bottom half of each lightly toasted brioche bun.
10. Place one crisp iceberg lettuce leaf on each bottom bun.
11. Add one slice of the ripe tomato on top of each lettuce leaf.
12. Slice each rested chicken breast diagonally into 1/2-inch strips. Tip: Slicing against the grain ensures a tender bite.
13. Layer the sliced chicken onto the prepared buns.
14. Crumble two slices of the crispy cooked bacon over the chicken on each sandwich.
15. Drizzle any remaining warm maple-BBQ glaze over the bacon.
16. Top with the other half of each brioche bun and serve immediately.
Serve this sandwich while it’s warm for the ultimate experience. The tender, glazed chicken contrasts beautifully with the crispy bacon and cool, crisp lettuce, while the sweet and smoky sauce soaks into the soft brioche bun. For a creative twist, add a slice of sharp cheddar or pickled red onions for an extra tangy kick.
Guacamole BBQ Chicken Club Sandwich
A juicy, smoky twist on the classic club sandwich, this guacamole BBQ chicken version brings bold flavors and satisfying textures to your table. Perfect for summer cookouts or a hearty weeknight meal, it layers tender chicken with creamy avocado and crispy bacon for a handheld feast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup smoky BBQ sauce
– 8 slices thick-cut applewood smoked bacon
– 2 ripe Hass avocados
– 1/4 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 lime, juiced
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 8 slices sourdough bread
– 4 leaves crisp romaine lettuce
– 2 ripe beefsteak tomatoes, sliced
– 1/4 cup mayonnaise
Instructions
1. Preheat your grill or grill pan to medium-high heat, about 400°F.
2. Season 4 boneless, skinless chicken breasts evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
3. Grill the chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and grill marks appear.
4. Brush 1 cup smoky BBQ sauce onto the chicken during the last 2 minutes of grilling for a caramelized glaze.
5. Cook 8 slices thick-cut applewood smoked bacon in a skillet over medium heat for 4-5 minutes per side until crisp, then drain on paper towels.
6. In a medium bowl, mash 2 ripe Hass avocados with a fork until slightly chunky.
7. Stir in 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and the juice of 1 lime until well combined.
8. Toast 8 slices sourdough bread in a toaster or oven until golden brown, about 3 minutes.
9. Spread 1/4 cup mayonnaise evenly on one side of each toasted bread slice.
10. Layer 4 leaves crisp romaine lettuce and sliced beefsteak tomatoes on 4 bread slices.
11. Place one grilled BBQ chicken breast on top of each lettuce-tomato layer.
12. Top each chicken breast with 2 slices of crisp bacon and a generous scoop of guacamole.
13. Cover with the remaining 4 bread slices, mayonnaise-side down, and press gently.
Zesty lime brightens the rich guacamole, while smoky bacon adds a satisfying crunch against the tender chicken. For a creative twist, serve it open-faced with extra BBQ sauce for dipping, or slice it into quarters for easy sharing at gatherings.
Pulled BBQ Chicken with Coleslaw on Brioche
Zesty and satisfying, this pulled BBQ chicken sandwich brings smoky sweetness together with creamy crunch. It’s a crowd-pleaser that comes together with minimal fuss. Perfect for game day or a casual weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup smoky, tangy BBQ sauce
– 1/4 cup rich apple cider vinegar
– 2 tbsp dark brown sugar
– 1 tbsp sweet paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 4 soft, buttery brioche buns
– 3 cups crisp, shredded green cabbage
– 1 cup shredded, vibrant purple cabbage
– 1/2 cup creamy mayonnaise
– 2 tbsp fresh lemon juice
– 1 tsp celery seeds
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Place the boneless, skinless chicken breasts in a baking dish.
3. In a medium bowl, whisk together the smoky, tangy BBQ sauce, rich apple cider vinegar, dark brown sugar, sweet paprika, garlic powder, and cayenne pepper until fully combined.
4. Pour the sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
5. Cover the baking dish tightly with aluminum foil.
6. Bake the chicken for 20 minutes at 375°F.
7. Remove the dish from the oven and carefully take off the foil.
8. Using two forks, shred the chicken directly in the baking dish, pulling it apart into thin strands.
9. Stir the shredded chicken to coat it thoroughly in the remaining sauce.
10. Return the uncovered dish to the oven and bake for an additional 5 minutes at 375°F to let the sauce thicken slightly.
11. While the chicken bakes, make the coleslaw by combining the crisp, shredded green cabbage, shredded, vibrant purple cabbage, creamy mayonnaise, fresh lemon juice, celery seeds, fine sea salt, and freshly ground black pepper in a large bowl.
12. Toss the coleslaw mixture until all ingredients are evenly distributed and the cabbage is well-coated.
13. Let the coleslaw rest for 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
14. Lightly toast the soft, buttery brioche buns in a dry skillet over medium heat for 1-2 minutes per side until golden.
15. Assemble the sandwiches by placing a generous portion of the pulled BBQ chicken on the bottom half of each toasted bun.
16. Top the chicken with a large scoop of the prepared coleslaw.
17. Place the top half of the bun over the coleslaw to complete the sandwich.
Just serve these sandwiches immediately while the chicken is warm and the buns are crisp. The tender, saucy chicken contrasts beautifully with the cool, crunchy slaw, all hugged by that rich, slightly sweet brioche. For a fun twist, pile the extra chicken and slaw on top of crispy tater tots or serve it as a loaded nacho topping.
Sweet and Smoky Molasses BBQ Chicken Sandwich
Everyone needs a sandwich that delivers both comfort and excitement. This sweet and smoky molasses BBQ chicken sandwich hits all the right notes with minimal fuss. Let’s get straight to it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 4 soft brioche hamburger buns, lightly toasted
- 1/2 cup rich, dark molasses
- 1/4 cup tangy apple cider vinegar
- 2 tbsp robust Worcestershire sauce
- 2 tbsp smoky paprika
- 1 tbsp finely ground black pepper
- 1 tsp coarse kosher salt
- 1/2 tsp aromatic garlic powder
- 1/4 tsp fiery cayenne pepper
- 1 tbsp high-heat cooking oil (like avocado or vegetable oil)
- 1 cup crisp, shredded green cabbage for slaw
- 1/4 cup creamy mayonnaise
- 1 tbsp fresh lemon juice
Instructions
- Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure a good sear.
- In a medium bowl, whisk together the rich, dark molasses, tangy apple cider vinegar, robust Worcestershire sauce, smoky paprika, finely ground black pepper, coarse kosher salt, aromatic garlic powder, and fiery cayenne pepper to form the BBQ sauce.
- Heat the high-heat cooking oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
- Place the chicken thighs in the hot skillet, cooking for 5-6 minutes per side until deeply browned and the internal temperature reaches 165°F.
- Reduce the heat to low and pour the prepared BBQ sauce over the chicken.
- Simmer the chicken in the sauce, turning occasionally, for 8-10 minutes until the sauce thickens and glazes the meat. Tip: Letting the sauce simmer low and slow builds a deeper, caramelized flavor.
- While the chicken simmers, combine the crisp, shredded green cabbage, creamy mayonnaise, and fresh lemon juice in a bowl to make a quick slaw. Tip: Toss the slaw just before serving to keep the cabbage crisp.
- Transfer the glazed chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- Shred or chop the rested chicken into bite-sized pieces, mixing it back into the skillet with any remaining sauce.
- Lightly toast the soft brioche hamburger buns in a dry pan or toaster until golden. Tip: Toasting the buns creates a sturdy barrier against the saucy chicken, preventing sogginess.
- Pile the saucy chicken onto the bottom halves of the toasted buns.
- Top the chicken with a generous mound of the fresh cabbage slaw and cap with the top bun.
Just pulled from the skillet, the chicken is incredibly tender and shreds easily, coated in a sticky, glossy sauce. The sweet molasses and smoky paprika create a complex, bold flavor that’s perfectly balanced by the bright, crunchy slaw. For a fun twist, serve the extra saucy chicken and slaw over crispy waffle fries instead of a bun.
BBQ Ranch Chicken Sandwich with Crispy Onions
Unbelievably good and surprisingly simple, this sandwich brings together smoky, creamy, and crunchy in every bite. You’ll want to make extra crispy onions because they disappear fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, patted dry with paper towels
– 1 cup all-purpose flour, for dredging
– 2 large eggs, lightly beaten in a shallow bowl
– 1 cup panko breadcrumbs, for a super-crispy coating
– 1 large sweet onion, thinly sliced into rings
– 1/2 cup buttermilk, for soaking the onions
– 1/2 cup all-purpose flour, seasoned with 1 tsp smoked paprika and 1/2 tsp garlic powder for the onions
– 4 soft brioche buns, lightly toasted
– 1/2 cup smoky BBQ sauce
– 1/2 cup creamy ranch dressing
– 4 slices sharp cheddar cheese
– 2 tbsp vegetable oil, for frying
– Salt and freshly cracked black pepper, to season
Instructions
1. Season the dry chicken breasts generously with salt and freshly cracked black pepper on both sides.
2. Dredge each chicken breast in the plain all-purpose flour, shaking off any excess.
3. Dip the floured chicken into the bowl of lightly beaten eggs, coating completely.
4. Press the egg-coated chicken into the panko breadcrumbs, ensuring an even, super-crispy coating on all sides. Tip: Let the coated chicken rest on a wire rack for 5 minutes to help the coating adhere better during frying.
5. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Carefully place the chicken breasts in the hot oil and fry for 5-6 minutes per side, or until golden brown and the internal temperature reaches 165°F. Tip: Avoid overcrowding the pan; fry in batches if necessary to maintain the oil temperature for even crisping.
7. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
8. While the chicken cooks, soak the thinly sliced sweet onion rings in 1/2 cup of buttermilk for 10 minutes.
9. Drain the onions and toss them in the seasoned flour mixture (1/2 cup all-purpose flour with 1 tsp smoked paprika and 1/2 tsp garlic powder) until well-coated.
10. In the same skillet with the remaining hot oil, fry the coated onion rings in batches for 2-3 minutes, or until golden and crispy. Drain on paper towels.
11. Place a slice of sharp cheddar cheese on each fried chicken breast and let it melt slightly from residual heat.
12. Lightly toast the soft brioche buns until just golden.
13. Spread a generous layer of creamy ranch dressing on the bottom half of each toasted bun.
14. Place a cheese-topped chicken breast on the ranch-covered bun.
15. Drizzle the chicken with smoky BBQ sauce.
16. Top with a handful of the crispy onion rings. Tip: Add the onions just before serving to keep them crunchy.
17. Cover with the top half of the bun and serve immediately.
Hearty and satisfying, the tender chicken contrasts with the shatteringly crisp onions, while the BBQ and ranch create a tangy, creamy sauce that soaks into the bun. For a fun twist, serve it open-faced with extra crispy onions piled high or add pickled jalapeños for a spicy kick.
Pineapple Teriyaki BBQ Chicken Sandwich
Every sandwich needs a standout star, and this one delivers with sweet-tangy pineapple teriyaki BBQ chicken. It’s a flavor-packed handheld meal that’s surprisingly simple to make. Get ready for a messy, delicious experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup sweet pineapple teriyaki BBQ sauce
– 4 soft brioche buns
– 4 slices sharp cheddar cheese
– 1 cup fresh pineapple rings
– 2 tbsp high-smoke-point avocado oil
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Pat 4 boneless, skinless chicken breasts completely dry with paper towels.
2. Season both sides of the chicken breasts evenly with 1/2 tsp coarse kosher salt and 1/4 tsp freshly cracked black pepper.
3. Heat 2 tbsp high-smoke-point avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the seasoned chicken breasts in the hot skillet. Cook for 6-7 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken breasts using tongs. Cook for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer the cooked chicken to a clean plate. Tent loosely with foil to rest for 5 minutes.
7. While the chicken rests, toast the cut sides of 4 soft brioche buns in the same skillet over medium heat for 1-2 minutes until lightly golden.
8. Place the toasted buns on a serving platter. Top the bottom halves with 4 slices sharp cheddar cheese so it begins to melt from the bun’s residual heat.
9. Slice the rested chicken breasts against the grain into 1/2-inch thick strips.
10. Return the chicken strips to the skillet over low heat. Pour 1 cup sweet pineapple teriyaki BBQ sauce over the chicken.
11. Gently toss the chicken in the sauce for 1-2 minutes until fully coated and heated through.
12. Divide the saucy chicken evenly among the prepared buns, piling it high over the cheese.
13. Top each sandwich with a fresh pineapple ring.
14. Place the top buns on the sandwiches and press down gently.
15. Serve immediately. Makes for a juicy, messy bite where the sweet pineapple cuts through the rich, savory BBQ sauce. The soft brioche bun holds up to the saucy filling without getting soggy. Try serving it with a side of crispy sweet potato fries for a complete meal.
Spicy BBQ Chicken and Avocado Wrap
Grab your favorite tortillas for this quick, flavor-packed lunch. Spicy BBQ chicken pairs perfectly with creamy avocado in a handheld meal that’s ready in minutes. It’s a satisfying, no-fuss option for busy days.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 4 large flour tortillas, warmed
– 1 ripe avocado, sliced into thin wedges
– ½ cup spicy BBQ sauce, thick and smoky
– 1 cup shredded sharp cheddar cheese
– ½ cup crisp romaine lettuce, finely shredded
– ¼ cup tangy sour cream
– 2 tbsp extra virgin olive oil, rich and golden
– 1 tsp garlic powder, finely ground
– ½ tsp smoked paprika, aromatic and earthy
– Salt and black pepper, freshly ground
Instructions
1. Pat the chicken strips dry with paper towels to ensure a good sear.
2. Season the chicken evenly with garlic powder, smoked paprika, salt, and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken strips to the skillet in a single layer, cooking for 4–5 minutes per side until golden brown and cooked through to 165°F internally.
5. Reduce the heat to low and pour the spicy BBQ sauce over the chicken, stirring to coat thoroughly for 1–2 minutes until warmed and sticky.
6. Lay the warmed flour tortillas flat on a clean surface.
7. Spread a thin layer of tangy sour cream evenly over each tortilla, leaving a 1-inch border around the edges.
8. Divide the shredded sharp cheddar cheese evenly among the tortillas, sprinkling it over the sour cream.
9. Top each tortilla with a portion of the BBQ chicken strips, arranging them in a line down the center.
10. Add the sliced avocado wedges and crisp romaine lettuce on top of the chicken.
11. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling completely.
12. Slice each wrap in half diagonally for easier serving.
These wraps deliver a satisfying crunch from the lettuce against the tender, saucy chicken. The creamy avocado balances the spicy kick, making each bite a perfect blend of textures. Try serving them with extra BBQ sauce for dipping or a side of sweet potato fries for a complete meal.
BBQ Chicken Philly Melt with Caramelized Onions
Kick off your weeknight dinner with this hearty, flavor-packed sandwich that combines smoky barbecue with classic Philly cheesesteak vibes. Caramelized onions add a sweet depth, while melty cheese ties everything together in a satisfying, messy package. It’s a crowd-pleaser that comes together fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, thinly sliced
– 2 large yellow onions, thinly sliced
– 4 hoagie rolls, split
– 1 cup smoky barbecue sauce
– 8 slices provolone cheese
– 3 tbsp unsalted butter
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-low heat.
2. Add the thinly sliced yellow onions and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized. (Tip: Don’t rush this step—low and slow cooking develops the onions’ natural sweetness.)
3. Transfer the caramelized onions to a bowl and set aside.
4. Increase the heat to medium-high and add the remaining 1 tablespoon of extra virgin olive oil to the same skillet.
5. Season the thinly sliced chicken breasts with kosher salt and freshly ground black pepper.
6. Add the chicken to the hot skillet in a single layer and cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned.
7. Reduce the heat to medium and pour in the smoky barbecue sauce, stirring to coat the chicken evenly. Simmer for 2–3 minutes until the sauce is slightly thickened and glossy.
8. Preheat your oven’s broiler to high.
9. Place the split hoagie rolls on a baking sheet, cut-side up, and lightly toast under the broiler for 1–2 minutes until golden. (Tip: Watch closely to prevent burning.)
10. Spread ½ tablespoon of unsalted butter on the toasted interior of each hoagie roll.
11. Divide the saucy barbecue chicken evenly among the bottom halves of the buttered rolls.
12. Top the chicken with the caramelized onions.
13. Layer 2 slices of provolone cheese over the onions on each sandwich.
14. Return the assembled sandwiches to the baking sheet and broil for 1–2 minutes until the cheese is completely melted and bubbly. (Tip: For extra crispiness, broil with the oven door slightly ajar.)
15. Immediately place the top halves of the rolls on the sandwiches and press gently.
Melted provolone cheese oozes into every crevice, contrasting with the tender, saucy chicken and sweet, soft onions. The buttery, toasted roll provides a sturdy yet yielding base that holds up to the juicy filling. Serve it with crisp pickle spears and cold potato salad for a complete, satisfying meal.
Summary
From fiery chipotle to sweet and spicy glazes, these 18 recipes offer endless ways to fire up your summer grilling. We hope you find a new favorite to enjoy with family and friends! Give one a try this weekend, leave a comment to tell us which one you loved, and don’t forget to share this roundup on Pinterest. Happy grilling!
