Pulled BBQ Chicken Slider with Pineapple Coleslaw
- Level: Intermediate
- Total: 45 min
- Active: 50 min
- Yield: 4 servings
- Level: Intermediate
- Total: 45 min
- Active: 50 min
- Yield: 4 servings
Ingredients
BBQ Sauce:
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
Chicken:
2 boneless, skinless chicken breasts
2 boneless, skinless chicken thighs
1/4 cup olive oil
2 teaspoons salt
1 teaspoon black pepper
Coleslaw:
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.
