Tender Pulled Barbecue Chicken (Printable Version)

Tender barbecue chicken on brioche buns with tangy cabbage slaw. Easy to make, perfect for weeknight dinners or casual gatherings.

# Ingredient List:

→ Pulled Chicken

01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
02 - 1 cup barbecue sauce
03 - 1/2 cup low-sodium chicken broth
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and black pepper to taste

→ Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 medium carrot, grated
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon honey
16 - Salt and black pepper to taste

→ Assembly

17 - 4 brioche buns
18 - 1 tablespoon butter, optional for toasting

# How-To Steps:

01 - Preheat oven to 350°F.
02 - Place chicken breasts in a baking dish. Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper.
03 - Pour chicken broth into the dish. Cover tightly with foil and bake for 25 to 30 minutes, or until chicken is cooked through and tender.
04 - While chicken cooks, combine green cabbage, red cabbage, and grated carrot in a large bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
05 - Remove chicken from oven and shred using two forks. Discard any excess liquid. Mix shredded chicken with barbecue sauce until well coated. Return to oven, uncovered, for 8 to 10 minutes to heat through and intensify flavor.
06 - If desired, butter the brioche buns and toast them lightly in a skillet or under the broiler.
07 - Pile pulled barbecue chicken onto the bottom half of each bun. Top generously with slaw and add the bun tops. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays impossibly tender because it bakes in broth before meeting the sauce.
  • That crunchy slaw cuts through the sweetness in a way that makes you want another bite immediately.
  • You can have everything ready in an hour without touching a grill or slow cooker.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip covering the chicken with foil during the first bake or it will dry out and refuse to shred properly.
  • Make the slaw at least 20 minutes before serving so the cabbage softens slightly and the flavors marry together.
  • If your barbecue sauce is very sweet, add a splash of hot sauce or extra vinegar to the chicken for balance.
03 -
  • Use kitchen shears to shred the chicken faster if you're impatient with forks like I am.
  • Toast your buns cut side down in the same pan you used to warm the chicken so they pick up a hint of that barbecue flavor.
  • Add a pinch of celery seed to the slaw for a subtle flavor boost that tastes more complex than the effort required.
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