Name: Pulled BBQ Chicken Slider with Pineapple Coleslaw
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1/2 bottle ketchup; 1/2 cup brown sugar; 1/4 cup white vinegar; 1 tablespoon cinnamon whiskey, such as Fireball; 1 tablespoon salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons red pepper flakes; 1 1/2 tablespoons mustard; 2 boneless, skinless chicken breasts; 2 boneless, skinless chicken thighs; 1/4 cup olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1/4 cup mayonnaise; 3 tablespoons white vinegar; 2 tablespoons sugar; Salt; 1/2 jalapeno, minced; 1/2 cup diced pineapple; 1/2 cup shredded green cabbage; 1/2 cup shredded red cabbage; 4 slider buns, split and toasted

Directions

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
Serve the slaw and shredded chicken on the toasted buns.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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Pulled BBQ Chicken Slider with Pineapple Coleslaw

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