welcoming summer. [pulled bbq chicken sliders topped w. homemade coleslaw & tangy bbq sauce]


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With summer right around the corner, I couldn’t think of a better way to welcome the season than some delicious BBQ food. These pulled BBQ chicken sliders are a twist on the pulled pork sandwich–the chicken is just as flavorful and takes half the amount of time to cook! Pair the sliders with some homemade potato salad (recipe coming soon), and your taste buds will thank you. :)

Pulled BBQ chicken recipe:

1.5 lbs. chicken breasts

1-2 tsp. vegetable oil

1/2 cup BBQ sauce

1/4 cup apple cider vinegar

1/4 cup chicken broth

2 tbsp. light brown sugar

1/2 tbsp. Dijon mustard

1/2 tbsp. Worcestershire sauce

1/2 tbsp. chili powder

1/2 large yellow onion, finely chopped

1-2 garlic cloves, minced

1 tsp. dried thyme

10-12 Mini hamburger buns, toasted

Directions:

Pour the vegetable oil into the bottom of a large skillet or dutch oven and heat. Once oil is warm, add chicken breasts and lightly sear on both sides, 1-2 minutes per side. Pour in the barbecue sauce, apple cider vinegar and chicken broth. Stir in the brown sugar, Dijon mustard, Worcestershire sauce, chili powder, onion, garlic and thyme. Stir to incorporate all ingredients. Cover and cook on low heat until the chicken shreds easily with a fork, about 2 hours.

Remove the chicken from the pan and shred, using two forks. Return the shredded chicken to the pot and stir the meat into the juices.

Coleslaw recipe:

3/4 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup packed light brown sugar

3 tbsp. apple cider vinegar

1 tsp. salt, plus more to taste

1/4 tsp. pepper, plus more to taste

1/8 tsp. cayenne

3 cups shredded green cabbage (about 1/2 head cabbage)

3 cups shredded red cabbage (about 1/2 head cabbage)

1 red bell pepper, finely diced

1 large carrot, peeled and shredded

1/2 cup grated yellow onion

Directions:

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, salt, pepper and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Tangy BBQ sauce recipe:

1 cup apple cider vinegar

1 cup ketchup

3 tbsp. packed dark brown sugar

1 tbsp. Dijon mustard

1 tbsp. molasses

1 tsp. salt, plus more to taste

1/2 tsp. dried crushed red pepper

Directions:

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Dress the sandwiches with sauce, to taste.

BBQ sliders assembly:

Place desired amount of pulled BBQ chicken on the bottom half of a toasted bun. Top chicken with coleslaw, then drizzle tangy BBQ sauce over the slaw. Top the sliders with the toasted top bun. Serve.

Pulled BBQ chicken recipe adapted from All Recipes.

Coleslaw and BBQ sauce recipes adapted from Food Network.

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  • http://afamishedfoodie.wordpress.com A Famished Foodie

    I have never been one to top my pulled bbq sandwiches with slaw, but this looks good enough that I just may try it.

    • http://sweetcarolinescooking.wordpress.com Caroline

      Let me know what you think if you give it a try!

  • http://cookingismysport.wordpress.com Jess

    These look wonderful for a summer day- great recipe and pictures :-)

    • http://sweetcarolinescooking.wordpress.com Caroline

      Thanks so much, Jess!

  • http://angiesrecipes.blogspot.com Angie@Angie’s Recipes

    They look droolworthy, Caroline.

  • http://angiesrecipes.blogspot.com Angie (@angiesrecipess)

    They look droolworthy, Caroline.

  • http://rufusguide.wordpress.com Rufus’ Food and Spirits Guide

    Those look fantastic.

  • http://kirantarun.com/food Kiran @ KiranTarun.com

    This spells SUMMER! YUM!

  • http://fatfreefashion.wordpress.com FatFreeFashion

    Yummy!! On the cook list for this weekend.

    Lindsay,
    http://www.fatfreefashion.com