Spicy BBQ Pulled Chicken Sandwiches with Smoky Slaw and Potato Wedges

These spicy BBQ pulled chicken sandwiches are the perfect quick dinner, ready in just 30 minutes. Tender pulled chicken is tossed with a zesty Southwest spice blend and piled onto toasted potato buns with a tangy pickled jalapeño and a smoky red pepper slaw. Crispy potato wedges on the side complete the meal.

The secret to this dish is the smoky red pepper crema, which adds a rich, creamy heat to the slaw and serves as a dipping sauce for the wedges. The pickled jalapeño brings a bright, tangy kick that cuts through the richness. It’s a sandwich that hits all the right notes: spicy, smoky, tangy and satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

10 ounce BBQ Pulled ChickenView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Fill buns with BBQ pulled chicken, slaw and as much pickled jalapeño as you like (draining first if needed). Serve with potato wedges, any remaining slaw and remaining smoky red pepper crema on the side.

Recipe Tips

FAQ

Can I use a different type of potato for the wedges?

Yes, you can substitute Yukon Gold potatoes with russet or red potatoes. Just cut them into wedges and adjust roasting time as needed.

How can I make this recipe less spicy?

Remove the seeds and ribs from the jalapeño before pickling and use less pickling liquid when warming the chicken. You can also reduce the amount of Southwest Spice.

Can I prepare the pickled jalapeño and slaw ahead of time?

Absolutely! The pickled jalapeño can be made up to a day in advance and stored in the fridge. The slaw is best made just before serving, but you can prep the coleslaw mix and crema separately and combine when ready.