MEMORIAL DAY! SMOKIN’ BBQ PULLED CHICKEN SLIDERS WITH CREAMY COLE SLAW!

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I made these pulled chicken sliders for a Super Bowl party and they were a huge hit! I’ve been asked by my family and friends to serve them more often.

I’m definitely going make these for our, Memorial Day, Fourth of July, and summer celebrations because they are such a crowd-pleaser.

The chicken is slowly baked for over two hours and when it comes out of the oven it just falls off the bone. It simply melts in your mouth.

The slaw gives it a clean fresh crunch and the pickles just the right amount of snappy salty brightness!

Serve up these little gems with an ice-cold beer!

COLESLAW

Ingredients

4 cups shredded green cabbage

⅓ cup mayonnaise

3 tablespoons organic apple cider vinegar

3 tablespoons fresh lemon juice

2 tablespoons seasoned rice vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons Italian (flat-leaf) parsley, finely chopped

1 tablespoon finely chopped jalapeño, seeded, (optional)

½ teaspoon kosher salt

1/8 teaspoon cayenne pepper (optional)

1/3 cup Virginia salted peanuts

Instructions

In a large bowl combine the cabbage, mayonnaise, apple cider vinegar, lemon juice, rice wine vinegar, olive oil, parsley, jalapeño, salt, and cayenne pepper.

Mix well. Cover and chill in the refrigerator at least 1 hour.

Just before serving add the peanuts and mix.

Pulled Chicken

Ingredients

Makes 8 to 10 sandwiches

8-8-ounce organic  chicken thighs, bone-in, skin on

1 teaspoon Kosher salt

1 bottle (15.5 oz.) of your favorite organic BBQ Sauce

¼ cup Sriracha hot sauce

1 jar Kosher Dill pickle slices

1 package whole wheat buns

Instructions

Preheat the oven to 350 degrees F.

Place the chicken thighs in a roasting pan.

Add the Sriracha hot sauce to the BBQ sauce; mix.

Pour the sauce over the chicken, turning to coat the bottoms of the thighs. Turn so the skin side is up. Cover with aluminum foil and roast 60 minutes. Remove the foil, turn the chicken over, and continue to roast without the foil 45 to 60 minutes until they have deeply caramelized!

Baste every 15 minutes during the last hour.

Remove the chicken from the oven and cool 30 minutes.

Using two forks, remove the skin and discard.  Pull and shred the meat from the bones.

Place the chicken back into the roasting pan with the barbeque sauce.

TO ASSEMBLE

Drain the slaw in a colander to remove excess liquid. If you don’t do this the sandwich will get soggy.

Place 3 pickle slices on the bottom bun, add 1/3 cup pulled chicken, and top with ¼ cup or more of the slaw.

Secure the sandwich with a toothpick!

Crack open an ice-cold beer!

 Cook’s Note

I have trouble finding whole wheat “slider” buns; I can only find the ones made with white flour. Not a problem, take regular whole wheat buns and use a 2½-inch-wide biscuit cutter to cut the buns into the perfect size.

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