BBQ Pulled Chicken Sandwiches
with Tangy Cabbage Slaw- Soy
- Wheat
- Milk
- Sulphites
- Egg
- Mustard
Southern barbecue is famous for its tangy, vinegar-based sauce, and this DIY version, which is tossed with juicy pulled chicken, will have you ditching the bottled kind. Pile it all on brioche buns with a little bit of spring mix for that essential 'crunch'!
Ingredients
280 g
Chicken Thighs
28 g
Spring Mix
2 unit
Artisan Bun
(Contains: Soy, Wheat, Milk)
1 tbsp
BBQ Seasoning
(Contains: Sulphites)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
4 tbsp
BBQ Sauce
(Contains: Mustard)
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
Not included in your delivery
3 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Combine BBQ Seasoning, half the vinegar, 1/2 tbsp BBQ sauce, 2 tsp sugar and 1 1/2 cup water in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the boiling poaching liquid. Cover and poach over medium heat until cooked through, 12-15 min.**
Meanwhile, combine mayo, remaining vinegar and 1 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add coleslaw cabbage mix, then toss to coat. Set aside.
When chicken is cooked through, using tongs, carefully transfer chicken to a cutting board or large bowl. Keep poaching liquid simmering in the pot. Using two forks, shred chicken into smaller pieces.
Stir remaining BBQ sauce into the pot with poaching liquid. Continue simmering until liquid reduces by half, 4-5 min. Add shredded chicken to sauce. Stir to coat.
Halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)
Stack shredded chicken, spring mix and crispy shallots on bottom buns. Close with top buns. Divide sandwiches and coleslaw between plates.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tangy BBQ chicken, though some found the sauce too watery or lacking flavor depth.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with some noting it was great for busy weeknights.
- Suggestions: Consider reducing the poaching liquid more to thicken the sauce; many added extra BBQ sauce for more flavor.
- Leftovers: Several mentioned the pulled chicken reheated well and made good leftovers for lunch the next day.
- Sides: Many felt the meal needed an additional side like potato wedges or a salad to feel complete.
