These sandwiches have a nice tang to them thanks to a homemade BBQ sauce (but you can use store-bought as well) and a pickle slaw, which is just my favorite. Will my kids eat these sandwiches though?! Read the report card below to find out!

How to Grill Juicy Chicken Breasts

It’s easy to grill chicken breasts so they stay juicy. The problem is, most people grill them into submission. I gave some rough time guides in the recipe, but an instant-read thermometer is your friend. Generally, chicken is considered fully cooked when an instant-read thermometer inserted into the thickest part reads 165 ̊F. But remember meat continues to cook once it’s been taken off the heat. Not overcooking chicken is the best way to make sure it’s juicy and delicious.
Also, when I grill my chicken, I like to butterfly the chicken breasts so they cook faster and there is less of a chance of drying out the meat.

Other Cuts You Can Sub?

You absolutely don’t have to use chicken breasts for this recipe. Boneless chicken thighs are a great option as well and work well. For eight sandwiches, you will need six to eight chicken thighs OR three to four chicken breasts.

Tips for Shredding Chicken

You can either shred this chicken with two forks or chop the chicken roughly with a knife. Be sure to let the chicken cool briefly so you can work with it, but it will shred easier if it is warm. I like to stir in more sauce as I shred the chicken to boost the BBQ flavor!

Go Ahead, Give Homemade BBQ Sauce a Try!

I’ve tried a bunch of homemade BBQ sauces over the years, but this Kansas City Barbecue Sauce written by Hank Shaw is one of my favorites. It’s the perfect balance of tangy and sweet and works so well with chicken sandwiches. I didn’t really feel the need to rewrite the book for this one!

What’s in Pickle Slaw?

This is a twist on the classic coleslaw. Rather than use vinegar, I use a little pickle juice to give my slaw some tang and stir in some chopped pickles as well. It cuts through the richness of the BBQ chicken and makes the sandwich work. Don’t skip it!

Store and Freeze Leftover BBQ Chicken

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

What to Serve With Shredded Chicken Sandwiches

I serve these sandwiches with potato chips, but any BBQ side would work great.

Creamy Baked Mac and Cheese German Potato Salad Mom’s Easy Macaroni salad Watermelon Salad with Feta and Mint

The Dad Add

Grilled Serrano Mayo! While you are grilling the chicken, toss on a few serrano peppers. After they are charred, remove the seeds and blend them with some mayo and lime juice. This boosted mayo packs a punch and will add a spicy kick to the sandwich!

The Kid Report Card

Ohhh, if only all meals could be as easy as BBQ chicken! My kids absolutely loved this meal. They insisted on eating all things separately and putting butter on their buns, but other than those weird quirks that I had zero desire to fight, they ate big plates of everything! One dinner to rule them all!

More Great BBQ Recipes!

Slow and Low Country Ribs Barbecued Pork Shoulder on a Gas Grill Grilled Chicken with South Carolina-Style BBQ Sauce Memphis-Style Pork Ribs Kansas City Barbecue Sauce BBQ Chicken Sheet Pan Pizza

1/2 cup mayonnaise 1/4 cup dill pickle juice 1 tablespoon sugar 1/2 green cabbage, thinly shredded (about 4 cups) 2 medium carrots, grated (about 1 cup) 1/4 cup dill pickles, chopped

Chicken filling:

2 pounds boneless skinless chicken breasts, butterflied 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 to 1 1/2 cups Hank’s Kansas City BBQ Sauce or store-bought 8 hamburger buns

DAD ADD! Serrano mayo:

2 to 3 grilled serrano peppers, seeds removed 1 cup mayonnaise Juice from 1/2 lime Pinch salt

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later. Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165 ̊F. Remove from the grill. As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool. NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this. Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.