2 Coots Ranch Finger Lickin' BBQ Grilled Chicken Sandwich!
May 2, 2025 • 0 comments
Juicy grilled chicken breast, soaked in smoky-sweet BBQ sauce, slapped on a toasted bun and piled high with crunchy coleslaw, crisp pickles, and a punch of tangy ranch charm. It’s the kind of sandwich that doesn’t mess around—built for two hands and a good appetite. Whether you're on the porch, tailgate, or just hungry as a coot, this sandwich brings the backyard BBQ straight to your belly.
- Prep Time:
- Cook Time:
- Servings: 2-4
Directions
Ingredients:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt & pepper
- 1 tablespoon olive oil
BBQ Marinade:
- ¾ cup BBQ sauce (smoky, thick style works best)
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar or honey
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Dash of hot sauce (optional)
For the Sandwich:
- 4 sandwich buns (brioche, potato, or rustic rolls)
- 1 cup coleslaw (creamy or vinegar-based)
- Dill pickles
- Sliced red onions (raw or grilled)
- Butter for toasting buns
- Extra BBQ sauce for topping
Instructions:
- Prep the Chicken:
- Slice each chicken breast horizontally to create thinner cutlets (about ½" thick) for even grilling.
- Pat dry, rub with olive oil, and season with salt and pepper.
- Marinate:
- In a bowl, mix BBQ sauce, vinegar, sugar, paprika, garlic powder, and hot sauce.
- Reserve a few spoonfuls for basting.
- Coat the chicken in the remaining sauce and marinate 30 minutes (or up to 8 hours in the fridge).
- Grill the Chicken:
- Preheat grill to medium-high (about 400°F).
- Grill chicken 5–6 minutes per side, or until internal temp reaches 165°F.
- Brush with reserved BBQ sauce in the final 2 minutes to glaze.
- Toast the Buns:
- Lightly butter the buns and toast on the grill until golden and slightly crisp.
- Assemble the Sandwich:
- Place grilled chicken breast on the bottom bun.
- Add a generous spoon of coleslaw.
- Layer on pickles and onions.
- Drizzle with extra BBQ sauce and close it up with the top bun.
Serving Suggestion:
Serve with grilled corn, baked beans, or kettle chips and a cold drink.
