15 Minute RV BBQ Chicken Sandwich Meal – Fast, Smoky & Satisfying
Recipe Summary
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4 sandwiches
Difficulty: Easy
Ingredients
- 3 cups cooked chicken, shredded (rotisserie or canned works great)
- 1 cup your favorite BBQ sauce (plus extra for drizzling)
- 2 tbsp butter or olive oil
- 4 hamburger buns or brioche rolls
- 2 cups prepared coleslaw mix (or shredded cabbage and carrots)
- ¼ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Salt and black pepper to taste
- Pickle slices (optional, for serving)
How to Make BBQ Chicken Sandwiches in Your RV
- Make quick coleslaw: In a medium bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir well and set aside to let the flavors meld while you prepare the chicken.
- Heat the chicken: In a large skillet over medium heat on your propane stove, melt butter or heat olive oil. Add the shredded chicken and BBQ sauce. Stir and cook for 5-7 minutes until the chicken is heated through and the sauce is bubbling and sticky.
- Toast the buns: While the chicken heats, place the buns cut-side down on a hot skillet or directly on your gas grill for 1-2 minutes until golden and lightly toasted. This adds a delicious crunch and prevents soggy sandwiches.
- Assemble the sandwiches: Place a generous scoop of BBQ chicken on the bottom bun. Top with a heaping spoonful of coleslaw, drizzle with extra BBQ sauce if desired, and add pickle slices.
- Serve immediately: Place the top bun on and serve hot. These sandwiches are perfect for a quick lunch at a rest stop or a relaxed dinner at the campground.
RV Kitchen Tips for Perfect BBQ Chicken Sandwiches
- Propane conservation: This recipe uses medium heat for just 5-7 minutes – check your propane gauge before cooking. It’s incredibly fuel-efficient, leaving plenty for the water heater and propane fridge.
- Chicken shortcuts: Use canned chicken, leftover roasted chicken, or rotisserie chicken from a grocery stop. This saves time and propane usage while still delivering delicious results.
- Smoky flavor boost: For that authentic BBQ taste, add ½ teaspoon of liquid smoke to the chicken while heating. If you have a gas grill or charcoal grill, you can even heat the chicken in a foil packet on the grill for extra smoky flavor.
- Bun options: Brioche buns, pretzel buns, or even tortilla wraps work great. Choose what fits your fridge space and food storage situation best.
- One-pan cleanup: Since this is a one-skillet meal, cleanup is quick and easy. Wipe the skillet with a paper towel while it’s still warm to remove sauce residue. This saves fresh water and reduces gray water in your tank.
5 Delicious Twists on Your RV BBQ Chicken Sandwich
- Spicy BBQ: Add 1-2 tsp of hot sauce or cayenne pepper to the chicken and top with jalapeño slices.
- Hawaiian style: Add grilled pineapple rings and swap coleslaw for a slice of provolone cheese.
- Buffalo ranch: Toss the chicken in buffalo sauce instead of BBQ, and top with ranch dressing and shredded lettuce.
- Smoky bacon: Add crispy bacon strips and smoky cheddar cheese for an indulgent twist.
- Healthy version: Use Greek yogurt instead of mayo for the coleslaw, serve on whole wheat buns, and add extra veggies like sliced avocado.
Storing & Reheating Leftover BBQ Chicken
How to store: Store leftover BBQ chicken in an airtight container in the RV refrigerator for up to 4 days. Keep coleslaw separate in another container to prevent sogginess. To maximize refrigerator capacity, use stackable containers that fit your camper fridge efficiently.
Reheating without drying: Reheat the BBQ chicken in a skillet over medium-low heat with a splash of water or extra BBQ sauce for 3-4 minutes, stirring occasionally. You can also microwave in 30-second bursts. Toast fresh buns for the best texture – the coleslaw is best added fresh.
Freezer tip: The BBQ chicken freezes well for up to 3 months. Thaw overnight in the motorhome fridge before reheating. Make a double batch and freeze half for a quick meal on busy travel days.
Frequently Asked Questions
Can I make this on a charcoal grill instead of a stove?
Absolutely! Heat the BBQ chicken in a cast iron skillet on your charcoal grill for 5-7 minutes, stirring occasionally. Toast the buns directly on the grill grate for that authentic smoky flavor. This is a fantastic way to enjoy BBQ recipe vibes even while camping.
How much propane does this meal use?
This recipe uses medium heat for about 5-7 minutes of cooking. On average, it consumes roughly 0.08-0.1 lbs of propane – very efficient! Always check your propane tank gauge before cooking, especially if you’re also using the propane fridge or water heater.
What if I don’t have fresh coleslaw mix?
No problem! Use shredded cabbage and carrots, or simply top your sandwich with lettuce and tomato. You can also skip the coleslaw entirely and add extra BBQ sauce and pickles for a classic style. Use what you have in your RV fridge to minimize waste.
How do I manage water usage when cleaning the skillet?
To conserve fresh water and minimize gray water, wipe the skillet clean with a paper towel while it’s still warm. Then use a small amount of water and biodegradable soap – a little goes a long way. This is an excellent water conservation practice for boondocking.
Can I use canned chicken for this recipe?
Yes! Canned chicken is a great food storage item that doesn’t require fridge space. Simply drain and shred it, then follow the recipe as written. It’s perfect for dry camping when you want to save refrigerator capacity for other perishables.
Motorhome chef pro tip: Before you hit the road, use a propane calculator to estimate your fuel needs for cooking, the water heater, and other appliances. And don’t forget to check your water tank capacity – this quick BBQ sandwich meal is designed to use minimal water, keeping you on the road longer. Safe travels and happy cooking!
