Tailgate Pulled Chicken Sandwiches

The way barbecue sauce clings to pulled chicken has this way of making any backyard gathering feel like an event. I started making these sandwiches for college tailgates because they were forgiving if kickoff time got pushed back. Something about having a warm pot of shredded chicken waiting makes people linger near the food table longer.

My roommate Jake once tripled this recipe for a playoff game because everyone kept bringing friends. We ended up feeding fifteen people with what was supposed to be six servings worth of ingredients. The propane tank ran out halfway through cooking the chicken, so we finished it on the grill and it actually had better flavor.

Ingredients

• Boneless chicken breasts or thighs: Thighs stay juicier during the simmer but breasts work perfectly fine too
• Low sodium chicken broth: Keeps the sauce from getting too salty while adding depth
• Barbecue sauce: Pick whatever bottle your family swore by growing up, it all works here
• Brown sugar: Balances the acidity and gives the sauce that sticky glaze you want on sandwiches
• Smoked paprika: This is what makes people think you cooked it over actual hickory for hours
• Sandwich buns: Brioche holds up better than soft white buns when the chicken is saucy
• Coleslaw mix: The crunch cuts through the richness and keeps the sandwich from feeling heavy

Instructions

Simmer the chicken:

Add chicken and broth to a large saucepan, bring to a gentle bubble, then cover and cook until the meat falls apart when you poke it.

Shred and drain:

Pull the chicken out and let it cool enough to handle, then use two forks to pull it apart into strands.

Build the sauce:

Whisk the barbecue sauce with brown sugar, vinegar, and all the spices in the same pan until it starts bubbling.

Coat and thicken:

Stir the shredded chicken back into the sauce and let it simmer until everything clings together.

Make the slaw:

Toss the coleslaw mix with mayonnaise, vinegar, salt and pepper while the chicken finishes.

Toast the buns:

A quick pass in a hot skillet keeps the bottom bun from turning into a soggy mess.

Pile it high:

Load the saucy chicken onto buns, top with slaw, and add pickles if you like that extra tang.

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Last autumn my dad tried these at a Sunday lunch and asked why they tasted better than his usual recipe. Turns out he had never added brown sugar to his sauce, just straight barbecue sauce from the bottle. Now he keeps a small container of mixed spices in his cabinet just for this.

Making It Ahead

The chicken actually develops more flavor if it sits in the sauce overnight. Just cool it completely before refrigerating and warm it slowly the next day. Add a splash of broth if it looks thick after reheating.

Feeding A Crowd

Set up a toppings bar with extra coleslaw, pickles, and sliced jalapeños so people can customize. Someone always wants more sauce than others, so keep an extra bottle on the side.

Perfect Pairings

These sandwiches beg for sides that do not require utensils. Keep things simple so everyone can eat standing up if needed.

• Potato chips or corn chips for crunch
• Baked beans in a slow cooker
• Cold beer or lemonade in coolers

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There is something honest about a recipe that asks almost nothing of you but delivers so much comfort. These sandwiches have become my default for any time feeding people feels like the most important thing I could be doing.

Recipe FAQs

→ What cut of chicken works best?

Boneless, skinless chicken breasts or thighs both shred well and absorb the smoky barbecue sauce flavors effectively.

→ Can I make the barbecue sauce from scratch?

Yes, combining brown sugar, apple cider vinegar, smoked paprika, garlic, and onion powders creates a flavorful homemade sauce.

→ How do I get the chicken tender enough to shred?

Simmering the chicken gently in broth for 18-20 minutes until easily shredded ensures it stays moist and tender.

→ What’s a good alternative to sandwich buns?

Brioche rolls or any soft bread with a slightly sweet profile pair beautifully with the smoky chicken and tangy slaw.

→ How can I add extra smoky flavor?

Consider adding a dash of liquid smoke to the barbecue sauce while simmering for deeper smoky notes.