BBQ Chicken Sliders
Sweet and Spicy Barbecue Chicken Sliders are perfect for when you’re in the mood for a barbecue sandwich but you’re not in the mood to go out or go to a lot of trouble!
Servings: 6 sliders
Ingredients
- 1 small red onion coarsely chopped, divided
- 10 cloves garlic crushed
- 3 bay leaves
- 3 tablespoons Worcestershire sauce divided
- 2 teaspoons salt plus more for seasoning sauce
- 1 teaspoon black pepper plus more for seasoning sauce
- 2 average chicken breasts on the bone, with the skin (split chicken breasts)
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- 2 tablespoons molasses
- 1 tablespoon maple syrup
- 2 tablespoons cider vinegar
- 2 teaspoons chili powder
- Cayenne pepper to taste
- 2 teaspoons canola oil
- 6 slider buns
- Coleslaw purchased or homemade
Instructions
- Fill a large saucepan with water about 3/4 full.
- Finely mince about a heaping 1 tablespoon of the onion; set aside.
- Place remaining onion, garlic, bay leaves, 2 tablespoons Worcestershire, salt and black pepper along with chicken into water.
- Bring to a boil, reduce heat and simmer 20-25 minutes or until chicken is cooked through.
- Combine the remaining Worcestershire, ketchup, mustard, molasses, maple syrup, vinegar, chili powder and cayenne in a small bowl.
- Heat canola oil over medium-high heat in a small skillet.
- Cook the minced onion 2-3 minutes or until begins to soften.
- Stir in sauce ingredients and bring to a simmer. Cook 3-4 minutes to thicken slightly and for flavors to blend. Season to taste with salt and black pepper.
- Transfer cooked chicken to a bowl and shred meat with two forks, discarding bones and skin.
- Toss chicken with sauce. Serve immediately over slider buns with your favorite coleslaw.
Notes
This Sweet and Spicy Barbecue Chicken Sliders recipe is scaled-down, but it’s easy to double or triple for a party.
SUBSTITUTIONS:
- I mostly do it with chicken; however, it will also work with pork.
- May be made 2-3 days ahead of time. Combine with sauce and refrigerate.
- Reheat covered in a 350-degree oven until heated through.
- Store in an airtight container and freeze for 1-2 months.
- Thaw in the refrigerator and reheat covered in a 350-degree oven until heated through.
Nutrition
Serving: 4 | Calories: 562kcal | Carbohydrates: 74g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 3190mg | Fiber: 7g | Sugar: 35g