1. Prepare the Poaching Liquid

Start by creating a flavorful base for cooking the chicken to ensure it stays moist and infuses with subtle aromatics. Take a pot and add water to cover the ingredients generously. Halve one onion and smash four cloves of garlic, then toss them in along with a generous pinch of salt and a handful of peppercorns.

This simple poaching liquid builds depth without overpowering the final BBQ flavors. Bring it to a simmer over medium heat and let it bubble gently for a few minutes to release the aromas from the onion and garlic. The goal here is to create a gentle cooking environment that tenderizes the chicken thighs perfectly in about 20 to 25 minutes.​

2. Poach the Chicken Thighs

Trim any excess fat from 2 pounds of boneless, skinless chicken thighs for cleaner shredding later. Once the poaching liquid is simmering, carefully add the chicken thighs, ensuring they are fully submerged. Reduce the heat to maintain a gentle simmer, not a rolling boil, to prevent the meat from becoming tough.

Cover the pot partially and cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and feels tender when pierced with a fork. This poaching method keeps the chicken succulent, unlike grilling or baking which can dry it out. While it cooks, prepare the other half of the onion by thinly slicing it for the sauce step ahead.​

3. Shred the Chicken

Remove the cooked chicken thighs from the poaching liquid using tongs and transfer them to a clean cutting board or large bowl. Reserve the poaching liquid by straining it through a fine mesh sieve; do not discard it, as you will use some later for sauciness and can freeze the rest as homemade chicken stock.

Allow the chicken to cool slightly for easy handling, then shred it using two forks or your hands, pulling apart the meat into fine strands. Discard any remaining fat or tough bits. The shredded texture should be uniform for even sauce coating, mimicking classic pulled pork but lighter and quicker.​

4. Sauté the Onions and Season

Heat a large skillet or Dutch oven over medium heat and add a drizzle of olive oil. Toss in the thinly sliced half onion and sauté for 4 to 5 minutes until softened and translucent, stirring occasionally to prevent browning. This step adds a sweet, caramelized base that elevates the BBQ sauce.

Add the shredded chicken to the pan and stir well to combine with the onions. Sprinkle in a barbecue seasoning blend, about 1 to 2 teaspoons, made from equal parts granulated garlic, granulated onion, and smoked paprika if you lack a pre-made mix. Stir thoroughly to coat every strand evenly.​

5. Build and Simmer the BBQ Sauce

Pour in 1 cup of your favorite BBQ sauce over the chicken and onions. Add 1 tablespoon of yellow mustard for tang, 1 tablespoon of apple cider vinegar for brightness, 1/4 cup of brown sugar for sweetness, and a few dashes of Worcestershire sauce for umami depth.

Ladle in 1 to 2 cups of the reserved strained poaching liquid to create a saucy consistency; it may look thin at first, but simmering will thicken it perfectly. Stir everything together until well combined. Cover the pan, reduce heat to medium-low, and let it simmer for 15 to 20 minutes, stirring occasionally. The chicken absorbs the flavors, becoming sticky, glossy, and incredibly succulent as the sauce reduces.​

6. Make the Coleslaw Dressing

While the chicken simmers, prepare the slaw for a creamy, balanced contrast. In a large mixing bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of yellow mustard, 2 tablespoons of sugar, 2 tablespoons of apple cider vinegar, 2 teaspoons of granulated onion, 2 teaspoons of granulated garlic, and 1 teaspoon of celery salt.

Taste and adjust with a pinch of salt if needed. The dressing strikes a perfect harmony: tangy from mustard and vinegar, subtly sweet from sugar, and savory from the seasonings. For creaminess without overpowering, use full-fat mayo, but light versions work if preferred. Let the dressing sit for a few minutes to meld flavors.​

7. Assemble and Chill the Slaw

Dump the 14-ounce bag of classic coleslaw mix into the bowl with the dressing. Use a spoon or spatula to toss everything thoroughly, ensuring every strand of cabbage and carrot is coated. The mix provides crunch and volume without extra chopping.

Fold in 3 tablespoons of chopped chives right before serving for a fresh, herby pop, or add them earlier for deeper infusion. Cover and refrigerate the slaw for at least 15 minutes, ideally 30, to allow flavors to develop and the veggies to soften slightly. This resting time transforms it from simple to addictive.​

8. Assemble the Sandwiches

Select soft brioche buns or potato rolls for the base; avoid dense breads that overpower the filling. Slice the buns horizontally without toasting if you prefer a pillowy texture that soaks up sauce gently.

Pile a generous heap of saucy pulled chicken onto the bottom bun, using a slotted spoon to drain excess liquid if desired. Add a big dollop of chilled coleslaw on top for creaminess and crunch. Cap with the top bun and press gently. Serve immediately while hot, with extra slaw or sides on the side.