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Sticky BBQ Chicken Sandwich with Crunchy Slaw

A close-up of a delicious Sticky BBQ Chicken Sandwich piled high with dark, glossy BBQ sauce and colorful crunchy slaw on a brioche bun.
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Make a restaurant-quality BBQ chicken sandwich featuring tender chicken coated in a homemade sticky glaze and topped with a bright, crunchy slaw.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 4 brioche buns
  • Butter for toasting
  • For the Sticky BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • For the Crunchy Slaw:
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, shredded
  • 1/4 cup mayonnaise (light or regular)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon celery salt

Instructions

  1. Prepare the BBQ Sauce: Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens and becomes sticky. Remove from heat.
  2. Cook the Chicken: Season chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs for 6-8 minutes per side until cooked through (internal temperature reaches 165°F).
  3. Glaze the Chicken: Reduce the heat to medium-low. Brush the cooked chicken thighs liberally on both sides with about half of the prepared BBQ sauce. Cook for 1-2 minutes per side, allowing the sauce to caramelize and become sticky. Remove chicken from the skillet and let rest for 5 minutes.
  4. Make the Crunchy Slaw: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, and celery salt until smooth. Add the shredded cabbage and carrot. Toss well to coat everything evenly.
  5. Assemble the Sandwiches: Lightly butter the cut sides of the brioche buns and toast them in a clean skillet or under the broiler until golden brown. Slice the chicken thighs into thick strips or leave whole. Place a portion of sticky chicken onto the bottom bun. Top the chicken generously with the crunchy slaw. Place the top bun on the sandwich.

Notes

  • For extra smoky flavor, use liquid smoke in the BBQ sauce, about 1/2 teaspoon.
  • Grill the chicken thighs instead of pan-frying for a smoky char before glazing.
  • If you prefer a tangier slaw, increase the apple cider vinegar in the dressing by one tablespoon.

Nutrition

Find it online: https://tastytribune.com/sticky-bbq-chicken-sandwich-with-crunchy-slaw/