Description
These Easy BBQ Chicken Sandwiches are a quick and delicious meal perfect for any weeknight. Tender boneless skinless chicken thighs are seasoned with a smoky spice blend, pan-seared until juicy and caramelized, then brushed with tangy BBQ sauce. Topped with a creamy ranch coleslaw made from fresh coleslaw mix and green onions, and served on soft buns, these sandwiches offer a perfect balance of smoky, savory, creamy, and crunchy flavors in just 25 minutes.
Ingredients
Spice Mix
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Main Ingredients
- 1 lb. boneless skinless chicken thighs (cut into 4 sandwich-sized pieces)
- 1 Tbsp cooking oil
- 1/4 cup BBQ sauce
Slaw
- 7 oz. coleslaw mix
- 2 green onions, sliced
- 1/4 cup ranch dressing
Assembly
- 4 buns
Instructions
- Prepare the Spice Mix and Chicken: In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Cut the chicken thighs into four pieces if needed. Season both sides of each piece evenly with the spice mixture to infuse flavor.
- Cook the Chicken: Heat cooking oil in a large skillet over medium heat. Once hot, swirl the oil to coat the skillet. Add the seasoned chicken pieces and cook for 5-7 minutes on each side until they are browned on the outside and fully cooked through.
- Brush with BBQ Sauce: Remove the chicken from heat and generously brush BBQ sauce on both sides of each piece. This adds a tangy, smoky glaze that enhances the flavor.
- Make the Ranch Slaw: In a bowl, combine the coleslaw mix, sliced green onions, and ranch dressing. Stir well until the ingredients are evenly coated with the creamy dressing.
- Assemble the Sandwiches: Place one piece of BBQ chicken on each bun. Top with a generous scoop of ranch slaw to add crunch and creaminess. Serve immediately for the best flavor and texture.
Notes
- You can substitute chicken breasts if preferred, but thighs provide more juiciness.
- For extra heat, add a pinch of cayenne pepper to the spice mix.
- Use your favorite BBQ sauce for customization, whether smoky, sweet, or spicy.
- These sandwiches are best served fresh but can be stored in the fridge separately for up to 2 days.
- To make it gluten-free, use gluten-free buns and BBQ sauce labeled gluten-free.
