Best 5 Spicy Bbq Shredded Chicken Sandwiches Recipes

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Indulge in the tantalizing realm of flavors with our Spicy BBQ Shredded Chicken Sandwiches, a culinary symphony that will set your taste buds ablaze. Each bite is a perfect harmony of smoky, tangy, and subtly sweet notes, elevated by the tender, succulent chicken that melts in your mouth.

This recipe collection presents three distinct variations, each offering a unique flavor journey. The Classic Spicy BBQ Shredded Chicken Sandwiches embody the essence of this dish, with a perfectly balanced blend of spices and a smoky BBQ sauce that lingers on your palate. For those craving a bolder experience, the Sriracha Honey Shredded Chicken Sandwiches infuse a fiery kick with a drizzle of spicy sriracha honey sauce, creating an explosion of flavors that will leave you craving more.

If you prefer a tangy twist, the Sweet and Tangy Shredded Chicken Sandwiches are your perfect match. A zesty combination of sweet and tangy sauce coats the tender chicken, resulting in a delightful symphony of flavors that will tantalize your senses. Dive into this culinary adventure and discover your favorite flavor profile, all while enjoying the convenience of easily prepared, finger-licking sandwiches.

Let's cook with our recipes!

SWEET & SPICY PULLED BBQ CHICKEN SANDWICHES



Sweet & Spicy Pulled BBQ Chicken Sandwiches image

SWEET, SMOKEY, SPICY PULLED BBQ CHICKEN SANDWICHES RECIPE THAT'S EASY TO MAKE AND COMES TOGETHER SUPER QUICK! GREAT DINNER FOR BUSY EVENINGS!

Provided by Divas Can Cook

Categories     chicken     Dinner     Main     Main Course

Number Of Ingredients 16

2 lbs seasoned bone-in chicken breast (cooked and shredded (see note))
1/2 cup ketchup
3 Tablespoons yellow mustard
3 Tablespoons apple cider vinegar
3 Tablespoons granulated sugar
3 Tablespoons honey
4 Tablespoons butter (melted)
1 Tablespoon worcestershire sauce
1/4 teaspoon celery salt
1/4 teaspoon smoked salt
2 teaspoons smoked paprika
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
liquid smoke (several dashes)
Buttered and toasted potato buns
Coleslaw (optional)

Steps:

  • In a large bowl combine all of the sauce ingredients.
  • Taste and adjust seasonings if needed. (Don't be alarmed at the bold flavor, it won't taste as strong once it's combined with the chicken)
  • Heat the sauce on medium and let it barely simmer for about 5-10 minutes (optional)
  • Mix sauce into shredded chicken a little at a time until your desired consistency is reached (I never use all the sauce since I just like my chicken to be lightly coated.
  • Top the prepared potato buns with the BBQ chicken and then top with cole slaw (optional but recommended)
  • Serve hot.

SHREDDED BBQ CHICKEN SANDWICHES



Shredded BBQ Chicken Sandwiches image

I modified recipe#141965 & came up with this version! I love the sweet & spicy taste, plus the simmering time makes the house smell delicious!

Provided by LUVMY2BOYS

Categories     Lunch/Snacks

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces chicken breasts, cut into large chunks
1/3 cup ketchup (I use organic)
1 teaspoon Splenda brown sugar blend
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
3/4 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 whole grain buns, toasted

Steps:

  • In a medium sized skillet, cook chicken until no longer pink.
  • Shred with 2 plastic forks.
  • Mix sauce ingredients in a medium saucepean; add chicken.
  • Heat on medium, then reduce heat to low.
  • Cover & simmer for 50-55 minutes, stirring occassionally, until chicken has absorbed most of the sauce.
  • Careful not to overcook or chicken might become too dry!
  • Serve on toasted buns.

Nutrition Facts : Calories 248.1, Fat 10.6, SaturatedFat 3, Cholesterol 72.6, Sodium 712.7, Carbohydrate 13.2, Fiber 0.2, Sugar 10.4, Protein 24.8

SPICY CHICKEN SANDWICHES



Spicy Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 12

4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 large egg, lightly beaten
1/4 cup buttermilk
1 tablespoon plus 1 cup Louisiana-style hot sauce
1 cup panko breadcrumbs
6 tablespoons salted butter, melted
1/4 cup olive oil
4 toasted buns
1/2 cup pickle chips, drained

Steps:

  • Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
  • To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
  • Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
  • Serve on the toasted buns with tons of pickles.

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES



Sweet and Spicy Pineapple Chicken Sandwiches image

My kids often ask for chicken sloppy joes, and this version has a bonus of sweet pineapple. It is a perfect recipe to double for a potluck. Try topping the sandwiches with smoked Gouda cheese. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h

Yield 8 servings.

Number Of Ingredients 6

2-1/2 pounds boneless skinless chicken breasts
1 bottle (18 ounces) sweet and spicy barbecue sauce, divided
2 tablespoons honey mustard
1 can (8 ounces) unsweetened crushed pineapple, undrained
8 hamburger buns, split and toasted
Optional: Bibb lettuce leaves and thinly sliced red onion

Steps:

  • Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

Nutrition Facts : Calories 415 calories, Fat 6g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 973mg sodium, Carbohydrate 56g carbohydrate (30g sugars, Fiber 2g fiber), Protein 34g protein.

SPICY SHREDDED CHICKEN



Spicy Shredded Chicken image

I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. -Heather Walker, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons olive oil
1 pound boneless skinless chicken thighs
1 pound boneless skinless chicken breasts
3 cups reduced-sodium chicken broth, divided
6 green onions, chopped
1 medium green pepper, chopped
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 plum tomato, chopped

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

Nutrition Facts : Calories 202 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 436mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Choose the right chicken. For this recipe, boneless, skinless chicken breasts are best. They're easy to shred and cook quickly.
  • Make sure the chicken is cooked through. Use a meat thermometer to check that the internal temperature of the chicken has reached 165 degrees Fahrenheit.
  • Use a good quality BBQ sauce. The BBQ sauce is the key to the flavor of these sandwiches, so make sure you use a sauce that you enjoy.
  • Don't be afraid to experiment with different toppings. The recipe calls for coleslaw and pickles, but you can also add other toppings like cheese, bacon, or avocado.

Conclusion:

These spicy BBQ shredded chicken sandwiches are the perfect summer meal. They're easy to make, delicious, and can be customized to your liking. So fire up the grill and get cooking!

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