Barbecue Pulled Chicken Sandwiches with Spicy Ranch Slaw

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy smoked pulled chicken served on soft buns with a crunchy, spicy ranch coleslaw, perfect for game day or casual dinners. This American-inspired sandwich and wrap recipe, ready in about 195 minutes, pairs boneless skinless chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 180 min Serves 8 American cuisine 480 cal/serving

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Ingredients

3 lbs boneless skinless chicken thighs
1 tbsp kosher salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1.5 cups hickory wood chips
1 cup barbecue sauce
3 cups green cabbage shredded
2 cups red cabbage shredded
1 cup carrot shredded
1/2 cup spicy ranch dressing
8 hamburger buns

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Instructions

Step 1: Preheat smoker or grill to 225°F and soak 1.5 cups hickory wood chips in water for 30 minutes.
Step 2: Season 3 lbs boneless skinless chicken thighs with 1 tbsp kosher salt, 1 tsp black pepper, 2 tsp smoked paprika, and 1 tsp garlic powder.
Step 3: Place chicken thighs on the smoker/grill away from direct heat, add wood chips to the smoker box, and smoke for 3 hours until internal temperature reaches 165°F and meat is tender.
Step 4: While chicken smokes, prepare coleslaw by tossing 3 cups shredded green cabbage, 2 cups shredded red cabbage, and 1 cup shredded carrot with 1/2 cup spicy ranch dressing; refrigerate until serving.
Step 5: Remove chicken from smoker, shred using two forks, then mix in 1 cup barbecue sauce until well coated.
Step 6: Toast 8 hamburger buns lightly on the grill for 2 minutes until warm and slightly crisp.
Step 7: Assemble sandwiches by piling pulled chicken on each bun bottom and topping with a generous scoop of spicy ranch slaw; cover with bun tops and serve immediately.