Wednesday, July 31, 2013

Pulled BBQ Chicken Sliders with Southern Coleslaw

I've been on a "sangwich" kick lately. Technically all summer due to the amount of grilling we do. Instead of the traditional pulled pork I decided to find a grilled chicken version. Well it was delicious. Sweet bbq sauce with the zingy crunchy southern slaw. So good! 
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Ingredients

FOR THE BBQ SAUCE:
1 pint apple cider or apple juice
½ cup ketchup
2 tablespoons plus 1 teaspoon cider vinegar
1 tablespoon packed light brown sugar
½ teaspoon granulated garlic
¼ teaspoon dry mustard
⅛ teaspoon ground cinnamon

FOR THE RUB:
2 teaspoons paprika
1 teaspoon granulated garlic
½ teaspoon kosher salt
¼ teaspoon chipotle chile powder
2 tablespoons extra-virgin olive oil
4 whole chicken thighs, skin removed

FOR THE SLAW:
1/2 cup mayonnaise
3 tablespoons finely chopped red onion
1 1/2 tablespoons apple cider vinegar
1 teaspoon celery seed
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco 
One 14-16-ounce package prepared slaw mix

12 Slider buns, split


Directions
In a medium saucepan over medium-high heat, bring the apple cider to a boil and boil until it has reduced to ¾ cup, 10 to 12 minutes. Stir in the remaining sauce ingredients and return to a simmer. Reduce the heat to medium and continue simmering the sauce until it is slightly thickened, 8 to 10 minutes, stirring occasionally. Remove the saucepan from the heat and set aside.

In a small bowl combine the rub ingredients. Stir in the oil to make a wet rub. Brush the chicken thighs evenly on both sides with the wet rub. Allow the chicken legs to stand at room temperature for 20 minutes before grilling. 

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 

Meanwhile, in a medium bowl combine the slaw ingredients and mix well. Set aside.

Grill the chicken thighs over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the meat is no longer pink at the bone, 50 minutes to 1 hour, turning once. Remove the chicken thighs from the grill, transfer to a rimmed baking sheet, and let rest until cool enough to handle, about 10 minutes. Toast the buns, cut side down, over direct medium heat, with the lid closed, for about 1 minute.

Using two forks or your fingers, pull the chicken apart into shreds. Add the chicken to the saucepan with the sauce and heat over medium heat until hot, 2 to 3 minutes. Pile the chicken on the buns and top with coleslaw. 





*Recipe adapted from Weber

*Shared with Show and Share Wednesday, Wonderful Wednesday, Lil Luna, Whats Cookin, Wednesday, Foodie Friday, Weekend Wonders, Weekend Potluck, Six Sisters StuffTotally Tasty Tuesdays, All My Bloggy Friends, Share Your Stuff TuesdayTuesday Talent Show, Tasty Tuesdays, Tasteful Tuesdays, Handmade Tuesdays, Simple Supper Tuesday

5 comments :

  1. Everything sounds delicious! I love pulled pork too but this sounds like a great alternative! Your coleslaw sounds delicious too! :)

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  2. These sliders look fabulous! Thank you for sharing at Simple Supper Tuesday.

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  3. Those look delicious, especially that thick barbecue sauce...Yum!

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  4. Oooh - being a Southern girl, this just calls my name! :) Thanks so much for linking up to All My Bloggy Friends, Rina! I've shared this on my Facebook page!

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  5. This looks so very yummy! I love anything chicken in the crock pot :) Thanks for sharing at Share Your Stuff Tuesdays!

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