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Cherry BBQ Chicken Sandwiches with Pickled Red Onions + Coleslaw
5 from 2 votes

Cherry BBQ Chicken Sandwiches with Pickled Red Onions + Coleslaw

Learn how to make a Cherry BBQ Chicken Sandwich with Pickled Red Onions and Coleslaw this summer cherry season!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4 servings
Calories: 1005kcal


  • 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 tablespoons butter
  • 1 onion grated
  • 4 cloves garlic minced
  • 2 cups ketchup
  • 1/2 cup apple cider vinegar
  • 1/2 cup apple juice
  • 1/4 cup worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 2 teaspoons 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
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 1 teaspoon salt

For the coleslaw:

  • 1 head green cabbage shredded
  • 2 large carrots shredded
  • 1/2 small red cabbage shredded
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt


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.


And, make sure to have lots of napkins handy :)


Calories: 1005kcal | Carbohydrates: 106g | Protein: 57g | Fat: 39g | Saturated Fat: 11g | Cholesterol: 188mg | Sodium: 3081mg | Potassium: 2580mg | Fiber: 11g | Sugar: 81g | Vitamin A: 7740IU | Vitamin C: 163.7mg | Calcium: 279mg | Iron: 5.4mg
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