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Homemade BBQ chicken coleslaw with creamy cabbage slaw on a white kitchen counter

BBQ Chicken Coleslaw Recipe

This BBQ Chicken Coleslaw recipe brings together smoky, tender chicken and creamy, tangy slaw for the ultimate summer meal. Ready in just 20 minutes, it's perfect for quick dinners, wraps, or meal prep bowls everyone will love.
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Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest & Assemble: 10 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 410kcal
Cost: $12

Equipment

  • Large Cast-Iron Skillet For searing and caramelizing the chicken
  • Meat thermometer Ensures perfectly cooked, juicy chicken
  • Large mixing bowl For tossing coleslaw evenly
  • Box Grater or Food Processor For shredding cabbage and carrots
  • Sharp Chef’s Knife For slicing chicken and prepping veggies
  • Tongs For flipping chicken and mixing slaw

Ingredients

For the BBQ Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs for juicier results
  • 1 cup barbecue sauce your favorite brand or homemade
  • 2 tablespoon olive oil
  • 1 teaspoon smoked paprika adds a smoky depth
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt

For the Coleslaw

  • 4 cups shredded cabbage green, purple, or a mix
  • 1 cup shredded carrots
  • 0.5 cup mayonnaise swap with Greek yogurt for lighter version
  • 2 tablespoon apple cider vinegar or white wine vinegar
  • 1 tablespoon honey adds natural sweetness
  • 1 teaspoon Dijon mustard or honey mustard
  • 0.25 teaspoon celery seed adds classic coleslaw flavor
  • salt and pepper to taste

Optional Add-ins

  • 0.25 cup chopped cilantro for freshness
  • 2 green onions, thinly sliced for garnish
  • 0.25 cup diced red onion adds crunch and tang

Instructions

  • Pat chicken dry, season with paprika, garlic powder, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat; cook chicken 6–7 minutes per side until 165°F.
  • Brush with barbecue sauce during the last 2 minutes; let rest 5 minutes, then shred or slice.
  • Toss shredded chicken with more barbecue sauce.
  • In a bowl, whisk mayo, vinegar, honey, mustard, and celery seed until smooth.
  • Add shredded cabbage and carrots; toss to coat evenly.
  • Place slaw on plate or bun; top with bbq chicken. Garnish with cilantro and green onions.
  • Serve immediately for best contrast of warm chicken and cool slaw.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 410kcal | Carbohydrates: 18g | Protein: 36g | Fat: 20g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 710mg | Potassium: 580mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3200IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 1.1mg