BBQ Pulled Chicken Sandwiches with Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

BBQ Pulled Chicken

1. In a medium bowl, whisk together ¾ cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground mustard, and ¼ teaspoon cayenne pepper until smooth. 5 min
2. Pat 2 pounds boneless skinless chicken thighs dry, then season all over with 1 teaspoon kosher salt and ½ teaspoon black pepper. 3 min
3. Place the seasoned chicken thighs in a large saucepan or Dutch oven and pour in ½ cup chicken broth and the prepared BBQ sauce, stirring to coat. 2 min
4. Bring the mixture to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 30 minutes until the chicken is cooked through and very tender. 32 min
5. Transfer the chicken to a cutting board and use two forks to shred it into bite-sized pieces, then return the shredded chicken to the pot and stir it into the sauce. 5 min
6. Simmer the pulled chicken uncovered over medium heat for 5 minutes, stirring occasionally, until the sauce thickens and coats the meat. 5 min
7. Timing-sensitive step. Spread 1 tablespoon softened unsalted butter across the cut sides of all 4 brioche buns and toast them cut-side down in a dry skillet over medium heat for 2 minutes until golden. 3 min
8. Pile a generous portion of BBQ pulled chicken onto each toasted bun bottom, top with coleslaw, and close with the bun top before serving. 3 min

Creamy Tangy Coleslawside

1. Quarter and core ½ head of green cabbage, then finely shred it; peel and grate 2 carrots on the large holes of a box grater. 10 min
2. In a small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 4 min
3. Pour the dressing over the cabbage and carrots and toss thoroughly until every strand is coated. 2 min
4. Cover and refrigerate the coleslaw for at least 15 minutes before serving to let the flavors meld and the cabbage soften slightly. 15 min