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BBQ Pulled Chicken – Easy Homemade Sandwiches

BBQ Pulled Chicken is made with seasoned grilled chicken thighs tossed in homemade BBQ sauce.
Shred the cooked chicken and combine it with the thickened root beer BBQ sauce.
Serve on toasted buns with crunchy coleslaw for an easy chicken sandwich.

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Prep Time 15 minutes
Course Main Course
Cuisine American

Ingredients
  

Pulled Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt

Root Beer BBQ Sauce

  • 1 tablespoon extra-virgin olive oil
  • ½ large yellow onion diced
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cayenne pepper optional
  • ½ cup non-alcoholic root beer
  • 1 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons molasses

For Serving

  • 8 rolls or burger buns
  • Coleslaw optional

Instructions
 

  • Preheat the grill to 400°F (204°C).
  • In a small bowl, combine the paprika, garlic powder, cumin, and kosher salt.
  • Drizzle the chicken thighs with 1 tablespoon of olive oil, then generously season both sides with the spice mixture.
  • Place the seasoned chicken on the preheated grill over direct heat. Close the lid and grill, turning once or twice, until the chicken is nicely browned and reaches a safe internal temperature of 165°F (74°C).
  • Transfer the grilled chicken to a clean plate and allow it to rest for several minutes.
  • While the chicken rests, prepare the BBQ sauce. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
  • Add the diced onion and cook, stirring frequently, until soft and translucent.
  • Stir in the chili powder, garlic powder, and optional cayenne pepper. Cook briefly until fragrant.
  • Pour in the non-alcoholic root beer and stir well.
  • Add the ketchup, fresh lemon juice, and molasses. Stir until completely combined.
  • Bring the sauce to a gentle boil over medium-high heat. Reduce the heat to medium-low and simmer for approximately 15 minutes, stirring occasionally, until thickened.
  • Using two forks, shred the rested chicken into bite-sized pieces.
  • Add the shredded chicken directly to the homemade BBQ sauce and stir until every piece is generously coated.
  • Toast the buns if desired, then pile the BBQ Pulled Chicken onto each bun.
  • Top with crunchy coleslaw and serve warm.

Notes

Boneless skinless chicken breasts can replace chicken thighs, though breasts should be watched carefully to prevent them from drying out.
If you don't have an outdoor grill, cook the chicken on a grill pan or heavy skillet on the stovetop.
For an extra smoky flavor, use smoked paprika instead of regular paprika.
Serve the pulled chicken on brioche-style buns, potato rolls, sandwich rolls, or slider buns.
For a lighter option, skip the buns and serve the BBQ chicken over baked potatoes, roasted sweet potatoes, rice, or salad.
Pickles, sliced red onion, jalapeños, and coleslaw all make excellent sandwich toppings.