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This mouthwatering BBQ Pulled Chicken Burger is a culinary masterpiece that combines the smoky flavors of barbecue with tender, juicy pulled chicken, and a refreshing coleslaw for a crunchy element and a hint of creaminess. This dish is perfect for barbecue parties, picnics, or simply when you’re craving a flavorful and satisfying sandwich.
Deliciousness aside, the BBQ Pulled Chicken Burger combines the best of both worlds: the comfort of a classic chicken sandwich and the enticing flavors of a barbecue chicken. BBQ chicken sandwich offers a unique twist on traditional burger recipes and will surely be a crowd-pleaser at any gathering. This easy shredded chicken burger recipe is prepared in the Instant Pot in minutes. If you want to impress your friends and family with a flavor-packed, irresistible burger, this BBQ Pulled Chicken Burger recipe is an absolute must-try!
If you love sandwiches, try my Fried Chicken Sandwich or Chicken Avocado Wrap.
Why You’ll Love This Pulled Chicken Burger
- It’s so easy. Prepare a flavorful homemade coleslaw while the chicken cooks in the instant pot. Everything is ready in minutes.
- It’s tender and flavorful. The instant pot makes the chicken so tender and flavorful and the homemade coleslaw is better than any store bought slaw.
- It’s versatile. Customize your burger with various toppings, like coleslaw, red onions, or pickles, to suit your taste.
Chicken Burger Ingredients
For BBQ chicken
- Chicken: I used boneless, skinless chicken thighs, but you can use chicken breast.
- Seasonings: Season the chicken with chili powder, paprika, onion powder, garlic powder, salt and ground pepper.
- Onion: finely grate an onion. This helps to provide flavor without overwhelming the chicken with chunks of onion.
- BBQ Sauce: Customize the flavor with your favorite brand of bbq sauce.
- Brown Sugar: Add a touch of sweetness with brown sugar, honey or maple syrup. Omit if you prefer it to be less sweet.
- Worcestershire sauce: Worcestershire adds umami flavor.
- Chicken Stock: Chicken stock adds flavor and moisture so the chicken is tender. Opt for low-sodium chicken stock or use water.
For Coleslaw
- Cabbage and Carrots: Shred red and green cabbage and carrots for a colorful slaw. Use a pre-shredded mix from the grocery store to save time.
- Greek Yogurt: Plain Greek yogurt makes a flavorful yet healthy dressing. Substitute with mayonnaise if preferred.
- Honey: Honey adds a touch of sweetness. You can also use maple syrup.
- Apple Cider Vinegar: ACV adds a fruity note and balances the flavor.
- Seasoning: season with salt and freshly ground pepper.
- Hamburger Buns: Use your favorite type of hamburger buns or sandwich rolls.
How To Make BBQ Pulled Chicken Burger
- Prep the chicken. Pat dry the chicken thighs with a kitchen towel.
- Season and cook the chicken. Place the chicken thighs, chili powder, paprika, onion powder, garlic powder, salt, pepper, grated onion, BBQ sauce, brown sugar, Worcestershire sauce, and chicken stock in the Instant pot. Close the Instant Pot with lid and make sure the valve is in the sealing position. Press the “Manual” setting and cook the chicken for 12 minutes. Once the cycle is done, allow the pressure to release naturally for 10 minutes and release the remaining pressure.
- Shred the chicken. Carefully open the lid, remove the chicken, and shred it with the help of a fork. Transfer the chicken back to the instant pot and simmer for a couple of minutes until everything comes together.
- Prepare the coleslaw. Meanwhile, prepare the coleslaw by combining the coleslaw ingredients in a wide bowl. Mix it well.
- Build the sandwich and serve. Place the shredded BBQ chicken in a Hamburger bun and top it with coleslaw to serve.
Tips To Make BBQ Chicken Sandwich
- Patience is Key: Low and slow cooking is the secret to tender, flavorful pulled chicken. Don’t rush the process.
- Shred Efficiently: Use two forks or, for a quicker option, an electric mixer on low speed to shred the chicken effectively.
- Saucy but Not Soaked: Adjust the amount of barbecue sauce to your preference. Some like it saucy, while others prefer a drier texture.
- Toast Your Buns: Toasting the burger buns adds a delightful crunch and prevents them from getting soggy from the sauce.
- Combine cuts: Use boneless, skinless chicken thighs or a combination of thighs and breasts. The dark meat of chicken thighs adds extra flavor and juiciness to the pulled chicken.
- Seasoning: Season the chicken generously before cooking in the instant pot. This will infuse the meat with delicious flavors as it cooks.
- Doubling up: If you double the recipe, double all ingredients except the chicken stock.
Frequently Asked Questions
Yes, you can use chicken breasts instead of thighs. However, keep in mind that chicken breasts tend to be leaner and can be slightly drier than thighs. I prefer all thighs, but a mix of thighs and breast meat will make a juicy and tender pulled chicken.
Yes. Prepare the chicken up to 48 hours in advance. Reheat when ready to serve, pile the filling on buns with coleslaw and serve.
BBQ sauce can be sweet, smoky or spicy. I love Sweet Baby Ray’s BBQ sauce. Choose a sauce based on your preference or experiment with different options.
Store the meat and the coleslaw in separate airtight containers in the fridge for up to 4 days. Reheat the meat in the microwave or on the stovetop.
The BBQ chicken freezes really well, but the coleslaw should not be frozen. Freeze the chicken in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave. Serve with fresh coleslaw and fresh buns.
Serve this BBQ sandwich with Crispy Air Fryer Kale Chips, Crispy Air Fryer French Fries or Crispy Air Fryer Sweet Potato Fries.
More BBQ Recipes
- Air Fryer BBQ Chicken
- Baked BBQ Chicken Bites
- Baked BBQ Chicken Breast
- Honey BBQ Chicken Kabobs
- Shredded BBQ Chicken Tacos
- Honey BBQ Chicken Wings
There you have it—a delightful BBQ Pulled Chicken Burger recipe that’s sure to become a household favorite. Whether you’re hosting a backyard barbecue or craving a comforting weeknight meal, this burger hits all the right notes. I hope you enjoy all the recipes I share with you, including this delicious Shredded Chicken Burger recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
BBQ Pulled Chicken Burger
Ingredients
For BBQ chicken
- 2 lb chicken thighs
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ medium onion, grated
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium chicken stock
For Coleslaw
- 1 cup green cabbage
- 1 cup red cabbage
- 2 tablespoons grated carrots
- ½ cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 4 Hamburger buns
Instructions
- Pat dry the chicken thighs with a kitchen towel.
- Place the chicken thighs, chili powder, paprika, onion powder, garlic powder, salt, pepper, grated onion, BBQ sauce, brown sugar, Worcestershire sauce, and chicken stock in the Instant pot. Close the Instant Pot with lid and make sure the valve is in the sealing position.
- Press the “Manual” setting and cook the chicken for 12 minutes. Once the cycle is done, allow the pressure to release naturally for 10 minutes and release the remaining pressure.
- Carefully open the lid, remove the chicken, and shred it with the help of a fork. Transfer the chicken back to the instant pot and simmer for a couple of minutes until everything comes together.
- Meanwhile, prepare the coleslaw by combining the coleslaw ingredients in a wide bowl. Mix it well.
- Place the shredded BBQ chicken in a Hamburger bun and top it with coleslaw to serve.
Notes
- Patience is Key: Low and slow cooking is the secret to tender, flavorful pulled chicken. Don’t rush the process.
- Shred Efficiently: Use two forks or, for a quicker option, an electric mixer on low speed to shred the chicken effectively.
- Saucy but Not Soaked: Adjust the amount of barbecue sauce to your preference. Some like it saucy, while others prefer a drier texture.
- Toast Your Buns: Toasting the burger buns adds a delightful crunch and prevents them from getting soggy from the sauce.
- Combine cuts: Use boneless, skinless chicken thighs or a combination of thighs and breasts. The dark meat of chicken thighs adds extra flavor and juiciness to the pulled chicken.
- Seasoning: Season the chicken generously before cooking in the instant pot. This will infuse the meat with delicious flavors as it cooks.
- Doubling up: If you double the recipe, double all ingredients except the chicken stock.
