Kickin’ BBQ Pulled Chicken Sandwiches
with Pickled Jalapeño, Smoky Slaw & Potato Wedges
- Milk
- Soy
- Wheat
It’s tough to resist the saucy, tender texture and tangy flavor of BBQ pulled chicken. Here, it stars in sandwiches that come together in just 30 minutes. While you roast a side of potato wedges, you’ll pickle your jalapeño, mix your slaw, and warm your chicken with zesty Southwest spices. Pile it all onto toasted potato buns and serve with smoky red pepper crema for dipping, then dig into sandwich bliss.
Ingredients
12 ounce
Potatoes
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Jalapeño
1 unit
Lime
2 unit
Potato Buns
(Contains: Soy, Wheat)
4 ounce
Coleslaw Mix
1 tablespoon
Southwest Spice Blend
10 ounce
BBQ Pulled Chicken
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Quarter lime. Thinly slice jalapeño into rounds, removing ribs and seeds if you prefer less heat.
• Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Southwest Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Southwest Spice later.) • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Meanwhile, in a small bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. • In a medium bowl, combine coleslaw mix, half the smoky red pepper crema (save the rest for serving), and as much remaining lime juice as you like. Season with salt and pepper.
• When potatoes have about 5 minutes remaining, halve buns. • Toast in oven (use a second baking sheet or place directly on oven rack) until golden, 3-5 minutes. TIP: Brush cut sides with melted butter first for extra richness.
• While buns toast, heat a drizzle of oil in a medium pan over medium heat (use a large pan for 4 servings). Add remaining Southwest Spice and stir until fragrant, 30 seconds. • Stir in BBQ pulled chicken* and as much pickling liquid from jalapeño as you like. (TIP: Careful, it can be spicy!) Stir until warmed through, 2-3 minutes.
• Fill buns with BBQ pulled chicken, slaw, and as much pickled jalapeño as you like (draining first if necessary). Divide between plates and serve with potato wedges, any remaining slaw, and remaining smoky red pepper crema on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of sweet BBQ chicken, tangy slaw, and spicy jalapeños; some found the sauce too sweet 🍗
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with pre-cooked chicken saving time
- Suggestions: Consider toasting the buns, adding extra sauce on the side, and cooking potato wedges longer for crispiness
- Portions: Some wanted larger buns or more chicken to make heartier sandwiches; others found the meal filling
- Slaw: While many enjoyed the slaw, some found it dry; try adding extra crema or a touch of vinegar for moisture
Reviews from our home cooks
The BBQ sauce on the chicken was outstanding. The combination of the slaw with the BBQ and pickled jalepeno was really delicious. We appreciated the jalepeno was mild. Love the seasoning on the potatoes. Also the quick prep time was wonderful.
I've never thought that slaw on a barbecue sandwich was very appetizing. But I thoroughly enjoyed this recipe, including the slaw on my sandwich. The pickled jalapeños set it off wonderfully. And this lightning prep was exactly what I needed on that evening that I cooked this.
This dish pushed me outside by comfort zone, as I've never had coleslaw and this is definitely not how I would have typically eaten a BBQ pulled chicken sandwich, but it was great!
Very good loved the pickled jalapenos, not to spicy just the right amount of kick to the slaw and bbq chicken
So good, even though we didn't use the jalapeno. Opted to add Cholula to both the slaw and the BBQ pulled chicken, for that extra bite. Also sprinkled Frank's RedHot seasoning blend on the potatoes.
Incredible flavors brought the classic pulled chicken sandwich to a whole new level. We enjoyed this so much and it was even better as leftovers!
The taste of the pulled chicken was absolutely amazing! However, i did feel the bread overwhelmed the sandwich. I feel a thinner type of bread in consistency would be better.
Damn your chefs make AWESOME sandwiches! This was one of my favorites. The slaw and pickled jalapeños (so cool to actually be MAKING those) was so delicious with the chicken- loved the amount of heat!!
Really good, loved the quick pickled jalapeños. Only very slight negative is the barbecue sauce on the chicken was a bit sweet for me, but tasted good in combination with the slaw and jalapeños.
My wife and I found the BBQ part of this recipe surprisingly sweet, and perhaps overwhelmed by the lime. For a thing called "Kickin' BBQ", the sweetness wasn't exactly kicking. Base idea of recipe wasn't bad but I recommend dialing back on the lime juice.
