Grilled BBQ Ranch Chicken Sandwiches

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts, pounded to 3/4 inch
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup barbecue sauce, divided

For the Ranch Slaw

• 4 cups shredded cabbage slaw mix
• 1/3 cup ranch dressing
• 1 tablespoon apple cider vinegar
• 2 tablespoons sliced scallions

For Assembly

• 4 brioche buns, split
• 1 tablespoon butter for toasting

Substitutions

• Boneless chicken thighs can replace breasts and must reach 165°F.
• A mustard barbecue sauce creates a tangier sandwich.

Instructions

Step 1: Make the Slaw

Toss cabbage, ranch dressing, vinegar, and scallions; chill while the grill heats.

Step 4: Grill the First Side

Grill 5 to 6 minutes without moving until marked.

Step 5: Flip and Glaze

Flip, cook 4 minutes, brush with barbecue sauce, and cook 1 to 2 minutes more until 165°F.

Step 7: Assemble

Rest chicken 5 minutes, place on buns, spoon on chilled ranch slaw, and close.

Glaze Late and Keep the Slaw Cold

Barbecue sauce contains sugar, so brush it on only after the chicken has already browned. Let the cooked chicken rest while the buns toast, then add the chilled ranch slaw at assembly. That keeps the sauce from scorching and prevents the slaw from warming and losing its crunch.

How to Store Leftovers

Refrigerate the grilled chicken and ranch slaw in separate covered containers. Use the chicken within 3 days and the slaw within 2 days, then assemble on fresh buns.

Freeze grilled chicken without slaw or buns for up to 2 months.

How to Reheat

Warm chicken covered in a 350°F oven with a spoonful of barbecue sauce until 165°F. Toast a fresh bun and add cold slaw afterward.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.