Description

Craving a sandwich that’s bursting with bold, smoky flavor and ready in a snap? Picture biting into a Barbecue Chicken Sandwich, where tender shredded chicken is simmered in a sweet and tangy homemade barbecue sauce, piled high on toasted hamburger buns, and topped with crunchy dill pickle slices

Ingredients

Each ingredient in Barbecue Chicken Sandwich contributes to its smoky, tangy, and hearty profile. Substitutions make it adaptable to your pantry.

Chopped Onion (½ cup): Adds sweet-savory depth. Substitution: Yellow or white onion, or 1 tsp onion powder.
Diced Celery (½ cup): Provides crunch and mild flavor. Substitution: Green bell pepper or omit.
Garlic Clove (1, minced): Enhances savory notes. Substitution: ¼ tsp garlic powder.
Butter (1 tbsp): Softens veggies and adds richness. Substitution: Olive oil or margarine.
Salsa (½ cup): Brings tangy, spicy flavor to the sauce. Substitution: Diced tomatoes with ½ tsp chili flakes.
Ketchup (½ cup): Forms the sweet-tangy sauce base. Substitution: Tomato sauce with 1 tsp sugar.
Brown Sugar (2 tbsp): Sweetens the sauce. Substitution: Honey or maple syrup.
Cider Vinegar (2 tbsp): Adds tangy acidity. Substitution: White vinegar or lemon juice.
Worcestershire Sauce (1 tbsp): Boosts umami flavor. Substitution: Soy sauce with ½ tsp vinegar.
Chili Powder (½ tsp): Adds mild heat and smokiness. Substitution: Paprika or ¼ tsp cayenne for more heat.
Salt (¼ tsp): Enhances flavors. Substitution: Kosher salt or sea salt.
Pepper (⅛ tsp): Adds subtle heat. Substitution: White pepper or omit.
Shredded Cooked Chicken (2 cups): Hearty, protein-packed filling. Substitution: Shredded turkey, pork, or canned chicken (drained).
Hamburger Buns (6, split and toasted): Sturdy base for the filling. Substitution: Slider buns, brioche buns, or gluten-free buns.
Dill Pickle Slices (optional): Add crunchy, tangy topping. Substitution: Bread-and-butter pickles or coleslaw.

Why These Ingredients Matter:

Chicken and homemade barbecue sauce create a juicy, flavorful filling.
Onion, celery, and garlic add depth and texture to the sauce.
Salsa and chili powder bring a subtle kick, making it more than just a standard barbecue sauce.
Toasted buns and pickles provide structure and a contrasting crunch.

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Instructions

Sauté the Vegetables (5 minutes):
- In a large saucepan over medium heat, melt 1 tbsp butter.
- Add ½ cup chopped onion, ½ cup diced celery, and 1 minced garlic clove; sauté until tender, about 4-5 minutes, stirring occasionally. Tip: Dice veggies finely for a smoother sauce; stir frequently to prevent garlic from burning.
Make the Barbecue Sauce (3 minutes):
- Stir in ½ cup salsa, ½ cup ketchup, 2 tbsp brown sugar, 2 tbsp cider vinegar, 1 tbsp Worcestershire sauce, ½ tsp chili powder, ¼ tsp salt, and ⅛ tsp pepper.
- Mix well to combine. Tip: Whisk sauce ingredients before adding to ensure even blending; taste and adjust seasoning if needed.
Add Chicken and Simmer (15 minutes):
- Stir in 2 cups shredded cooked chicken.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Tip: Use pre-cooked rotisserie chicken for speed; uncover for the last 5 minutes if you prefer a thicker sauce.
Toast the Buns (3 minutes):
- Split 6 hamburger buns and toast them in a toaster, oven (350°F for 3-5 minutes), or skillet over medium heat until golden. Tip: Toast just before serving to keep buns crisp; brush with a touch of butter for extra flavor if desired.
Assemble the Sandwiches (5 minutes):
- Spoon about ⅓ cup chicken mixture onto each bun bottom.
- Add optional dill pickle slices on top of the chicken.
- Place bun tops and serve warm. Tip: Use a slotted spoon to avoid excess sauce on the buns; press bun tops gently to hold the sandwich together.
Serve (2 minutes):
- Arrange sandwiches on a platter or divide onto individual plates (1 sandwich per serving for 6 servings). Tip: Serve with extra napkins for saucy bites; offer a side of extra sauce for dipping if desired.