Memphis BBQ Smokehouse Chicken Sandwich

Find the perfect blend of tangy, smoky flavors with this Memphis-inspired BBQ Smokehouse Chicken Sandwich recipe. With crispy bacon, tangy coleslaw, and pulled chicken in a tangy barbecue sauce, you'll taste the authentic Memphis BBQ experience at home.

Time: (Prep, Cook, Total): 15 min, 20 min, 35 min

Servings: 2

Difficulty: Advanced

Cuisine: American, Southern

Allergens

Wheat (gluten), Eggs, Soy

Ingredients

4 oz boneless skinless chicken breast 2 tbsp Memphis BBQ dry rub (paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, salt, and black pepper) 1/3 cup tangy barbecue sauce 1 large hamburger bun or two slider buns, split open 3 tbsp coleslaw, homemade or store
bought 4 slices of thick
cut smoky bacon, cooked until crispy 2 tbsp dill pickle chips

Instructions

Preheat your grill or grill pan to medium heat (around 350°F).
In a small bowl, mix the Memphis BBQ dry rub ingredients. Season both sides of the chicken breast with the rub and press gently to adhere.
Grill the seasoned chicken breast for 7 8 minutes per side or until fully cooked through (165°F). Remove from heat and let rest for 5 minutes, then shred using two forks.
In a medium bowl, combine shredded chicken with barbecue sauce and mix well.
Place the buns on the grill, cut side down, and toast for 1 2 minutes until slightly crispy. Remove from heat.
Assemble your sandwich: place the BBQ chicken mixture on the bottom half of the bun, top with coleslaw, crisscross two slices of crispy bacon, add pickle chips, and finish with the top half of the bun.

Chef’s Insight

Achieve that perfect smoky taste by using real hardwood lump charcoal instead of briquettes when grilling.

Notes

This recipe calls for a dry rub, so make sure to mix it in advance. Grilling the buns gives this sandwich an added touch of smokiness that elevates it to another level.

Substitutions

For a gluten-free option, replace the hamburger bun with a gluten-free bun or lettuce wrap. To make this vegan-friendly, use a vegan dry rub, substitute the chicken with pulled jackfruit or tempeh, and use a vegan barbecue sauce.

Alternative Preparations

This recipe can also be prepared in an oven or on a stovetop grill pan.

Alternative Methods

Bake in the oven at 375°F for 18-20 minutes per side.

Best Storage Practice

Store cooked chicken separately from the buns and assemblies to maintain texture and freshness. Refrigerate any leftover components immediately after cooking.

Shelf Life

3-4 days in the refrigerator or up to 6 months in the freezer for properly stored cooked chicken. Coleslaw can last up to a week in the fridge, while pickles will maintain freshness for up to 2 years.

Plating Tips

Place the grilled bun on a wooden board, emphasizing the aromatic smoke that surrounds it. Arrange the ingredients artfully for maximum visual appeal and flavor balance.

Nutrition Facts

Each serving provides approximately 450 calories, 25g protein, 50g carbohydrates, and 18g fat.