Chicken Sliders With Spicy BBQ Mayo |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I saw this recipe on one of Sandra Lee's shows and I had to try it. I have made some modifications to her recipe. My husband absolutely loves this, and I have made it for dinner using hamburger buns instead of the smaller slider rolls. Make this for any group of people and I guarantee it will be a hit - just make sure to have plenty of napkins on hand since eating these can get a little messy! On a side note - if you don't have time to make the chicken, a store-bought rotisserie one works fine in a pinch! Ingredients:
2 tablespoons canola oil |
1 medium onion, chopped |
1 tablespoon garlic, chopped |
1 1/2 lbs chicken thighs, bone-in, skin-on about 5 |
1 sprig fresh thyme |
1 sprig fresh rosemary |
kosher salt |
black pepper, freshly ground |
1/2 cup water |
4 teaspoons sugar |
2 tablespoons apple cider vinegar |
1 teaspoon red pepper flakes |
1/2 head green cabbage |
1/2 cup miracle whip or 1/2 cup mayonnaise |
1/2 cup barbecue sauce |
1 tablespoon spicy brown mustard |
1 tablespoon buffalo hot sauce (i use frank's) |
1 dozen small hawaiian roll, sliced |
Directions:
1. In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred the half head of cabbage and add it to the bowl, then season with salt and pepper, to taste. Toss to coat all of the cabbage, then cover and refrigerate until ready to use (1 - 2 hours is best for the cabbage to absorb the vinaigrette).
2. Using a heavy-bottomed pot with a tight-fitting lid (tight lid ensures moist chicken), saute the onion and garlic in the canola oil over medium heat until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and shred the meat when cool enough to handle, discarding the skin and bones.
3. In a large bowl, mix together the miracle whip (or mayo), barbecue sauce, mustard, and buffalo wing sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat.
4. Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Enjoy!
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