BBQ Chicken Sandwiches

Posted by Vanessa in Cooking, August 7, 2017


We haven’t eaten much barbecue in years, since I had a major aversion to it in one of my┬ápregnancies. ┬áI’m not even sure why this recipe caught my attention, but it did. ┬áI made it one night, not thinking┬áanyone would be excited about it, but, boy, was I wrong. ┬áIt was an instant hit. ┬áMy husband’s first comment was that I should definitely make this again, and my girls were so disappointed there weren’t enough leftovers for all of us the next day.

I think the homemade sauce makes a huge difference, and I really think the cinnamon adds something of interest, even though you don’t actually taste that flavor┬áindividually at all. ┬áI have been making it in my pressure cooker, both with boneless, skinless chicken breasts, and also bone-in chicken breasts as well. ┬áI did take the skin off the bone-in ones before I cooked them so I could easily get the seasonings and sauce directly┬áon the meat.

This recipe would be great to feed a crowd, or just an easy weeknight dinner at home with the family. ┬áMy daughter requested it for her birthday meal this past week…I’d say it’s an instant family favorite.

BBQ Chicken Sandwiches

recipe slightly adapted from Half Baked Harvest
  • Ready in 0 Minute.
  • Makes: 8 Servings
  • BBQ Sauce
  • 1 1/4 cups ketchup
  • 1/2 cup honey
  • 1/4 cup molasses
  • 2 tablespoons dark brown sugar
  • 1/4 cup apple cider vinegar
  • 2 teaspoons ground mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • BBQ Chicken
  • 2 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons honey
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • To make the BBQ sauce, add all sauce ingredients to a medium bowl and whisk to combine. This can be stored in the refrigerator for up to two months.
  • The chicken can be cooked in either a pressure cooker or slow cooker. Add the chicken to whichever one you are using. Mix together the paprika, chili powder, garlic powder, cinnamon, salt and pepper. Pour the honey over the chicken, then sprinkle the spices on top. Toss well to coat the chicken. Pour half the sauce over the chicken. If cooking in a pressure cooker, cook on Manual at High Pressure for 11 minutes. If using a slow cooker, cook on low for 6-8 hours.
  • Once the chicken is finished cooking, remove from the pot and shred with two forks, sometimes I use a knife to chop it just a little more after that. Add the shredded chicken back into the sauce and add extra reserved sauce if you want.
  • I like to serve this on Hawaiian buns with a creamy coleslaw.

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