These Cherry BBQ Chicken Sandwiches topped with pickled red onions and coleslaw are guaranteed to be the best you ever make! Despite the long ingredient list, I promise these sandwiches are crazy easy to make and so worth it!
Why You’ll Love Cherry BBQ Chicken Sandwiches
Bursting with sweet, tangy, and savory flavors on a buttery brioche bun, these are the best shredded chicken sandwiches and are loved by everyone in my family. Juicy shredded pulled chicken in a sweet homemade BBQ sauce with summer cherries is an unforgettable flavor combination. Even if fresh cherries aren’t your favorite thing, trust me, they are a bright twist that perfectly complements the fresh and crunchy pickled red onions. Creamy coleslaw, done right, adds the perfect fresh finish on top.
How to Make Cherry BBQ Chicken Sandwiches
- After poaching the chicken for approximately 25 minutes in a big pot on the stove, allow the chicken to cool before shredding it with a fork.
- While the chicken is cooking, prepare the BBQ sauce. Start by cooking the onion and garlic in butter for 4-5 minutes before gently adding the remaining ingredients. Let the sauce simmer on low for 15-20 minutes. After tasting, make any needed flavor adjustments with sugar, salt, or seasonings.
- Remove from the heat and carefully stir in shredded chicken. Set aside to cool.
For the pickled red onions:
- After placing the onion slices in a bowl, pour over the mixture of vinegar, water, sugar, and salt that was brought to a low boil on the stove. Let sit for 30 minutes to 1 hour. When ready to eat, drain the liquid and rinse with cool water.
For the coleslaw:
- In a large mixing bowl mix all of the coleslaw ingredients together and season with salt and pepper.
Build the sandwiches:
- Lightly toast the brioche buns and pile on the toppings. First, the chicken, followed by the onions, and finally, the coleslaw.
An alternative method for making shredded chicken
Another method is to cook the chicken breasts in the Crockpot instead of poaching them on the stovetop. Add the chicken to the bottom of the slow cooker with a cup of liquid (water, broth, or stock) and cook for 3-4 hours or until tender.
Storage and Leftovers
Keep the shredded chicken, pickled onions, and coleslaw stored in individual airtight containers in the refrigerator. The cherry bbq chicken will last for up to 5 days, the coleslaw will last for 1 -2 days, although coleslaw is best enjoyed the same day that it is prepared, and the pickled onions will last for at least one week.
More Delicious Sandwich Recipes
- Tomato Mozzarella Sandwich with Herb Mayo
- Smashed Avocado and Chickpea Sandwich
- Herbed Goat Cheese and Avocado Sandwich
- Classic Reuben Sandwich
- Instant Pot Buffalo Chicken Sandwiches
If you try making this Cherry BBQ Chicken Sandwich Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Cherry BBQ Chicken Sandwiches
Ingredients
- 4 brioche buns - sliced and lightly toasted
For the BBQ Chicken:
- 2 pounds boneless skinless chicken breasts - cooked and shredded (rotisserie works great too!)
- 2 tablespoon butter
- 1 onion - grated
- 4 cloves garlic - minced
- 2 cups ketchup
- ½ cup apple cider vinegar
- ½ cup apple juice
- ¼ cup worcestershire sauce
- 2 tablespoon brown sugar
- 2 tablespoon molasses
- 2 tablespoon honey
- 2 teaspoon dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1.5 cups cherries - halved or quartered with pits removed
- salt - to taste
For the pickled red onion:
- 1 red onion - thinly sliced
- ½ cup apple cider vinegar
- 1 cup water
- 2 teaspoon sugar
- 1 teaspoon salt
For the coleslaw:
- 1 head green cabbage - shredded
- 2 large carrots - shredded
- ½ small red cabbage - shredded
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ cup white vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
For the BBQ Chicken:
- Bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts, cover pot with a fitted lid and remove from heat. Allow chicken to cook for approximately 30 minutes. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers). Meanwhile, while the chicken is cooking, prepare the BBQ sauce. In a medium size sauce pan heat butter over medium high heat. Add grated onion and minced garlic and mix well. Cook onion and garlic over medium heat, stirring frequently, until onions are soft, approximately 4-5 minutes. Gently mix in remaining ingredients and bring sauce to a simmer. Allow mixture to cook on low for 15-20 minutes, taste, and make any additions you see necessary (sugar, vinegar, salt). Remove from heat and carefully stir in shredded chicken. Set aside.
For the pickled red onion:
- Placed sliced red onion in a medium bowl. In a small pot bring vinegar, water, sugar and salt to a low boil. Carefully pour over the sliced red onion and allow onions to sit in the vinegar mixture for at least 30 minutes to 1 hour. When ready to eat, drain liquid and rinse with cool water.
For the coleslaw:
- In a large mixing bowl combine all ingredients for the coleslaw and mix well. Taste and add additional salt and pepper if necessary.
Build the sandwiches:
- Lightly toast the brioche buns and pile on the toppings. First the chicken, then the onions and finally, the coleslaw.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Alright, I’ll admit it. I’m obsessed. I’m obsessed with BBQ and I don’t care who knows it. This recipe sounds FANTASTIC, and I know it’s guaranteed to be a hit with the hubby and kids, too! Can’t wait to try this!