BBQ Pulled Chicken Burger With Coleslaw
This BBQ pulled chicken burger with creamy homemade coleslaw is a summer cookout staple, bursting with smoky, tangy, and crunchy flavor—perfect for gatherings or weeknight comfort.
Equipment
- Large pot or Dutch oven
- Mixing bowls
- Tongs or forks
- Sharp knife and cutting board
- Box grater or food processor
Ingredients
For the Pulled Chicken:
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Coleslaw:
- 3 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 medium carrot grated
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
For Assembly:
- 6 soft burger buns
- Optional: Pickles extra BBQ sauce, jalapeño slices
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot. Sauté onion and garlic until soft.
Step 2: Cook the Chicken
- Add chicken thighs, paprika, salt, pepper, BBQ sauce, and vinegar. Cover and simmer on low for 30–35 minutes.
Step 3: Shred the Chicken
- Remove chicken and shred. Return to pot, stir into sauce, and simmer uncovered for 5 more minutes.
Step 4: Make the Coleslaw
- Combine shredded cabbage, carrot, mayo, vinegar, sugar, salt, and pepper. Chill before serving.
Step 5: Assemble Burgers
- Toast buns if desired. Layer with pulled chicken, coleslaw, and optional toppings. Serve immediately.
Notes
Coleslaw can be made ahead and chilled for maximum crunch.
Chicken can be frozen for future meals.
Toast buns for better texture and structure.