Shredded Barbecue Chicken Sandwiches


by: Georgia Peach

When Is It Done? The USDA recommends cooking chicken and turkey until the internal temperature of the breast meat is 170°F and the thigh meat has reached 180°F for optimal safety. But most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 boneless, skinless chicken breast halves (about 6 ounces each)

Vegetable oil

Kosher salt

Freshly ground black pepper

4 large sandwich rolls


2 tablespoons unsalted butter

1/2 cup minced yellow onion

1 cup ketchup

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

1/2 teaspoon Tabasco® sauce

Nutrition Facts
Shredded Barbecue Chicken Sandwiches

Servings Per Recipe: 4

Amount per Serving

Calories: 439

  • Total Fat: 12.3 g
  •     Saturated Fat: 5.1 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 124.2 mg
  • Sodium: 1579.8 mg
  • Total Carbs: 39.3 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 17.5 g
  • Protein: 42.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and cook until soft, 3 to 4 minutes, stirring occasionally. Add the remaining sauce ingredients. Stir and cook for about 3 minutes.

2.  Lightly brush or spray the chicken on both sides with oil and season with salt and pepper to taste. Grill over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Remove from the grill and let test for 3 to 5 minutes. Shred the chicken, add to the sauce, and heat through over medium heat.

3.  Grill the rolls over Direct Medium heat until lightly toasted, 30 to 60 seconds. Build each sandwich with a roll and some shredded chicken.

related recipes