BBQ Pulled Chicken Sliders
Prep Time
Cook Time
- 680 g Chicken Thighs
- 2 tbsp Brown Sugar
- 2 tsp BBQ Seasoning
- 6 tbsp White Wine Vinegar
- 2 unit Chicken Broth Concentrate
- 4 unit Green Onions
- 340 g Coleslaw Cabbage Mix
- 4 tbsp Mayonnaise
- 2 tbsp Ketchup
- 56 g Spring Mix
- 10 unit Slider Buns
- 1 tsp Sugar
- 1
Preheat the broiler to high (to toast the buns). If you don't want to toast your buns, you can skip this step.
- 2
In a large pot, combine the brown sugar, broth concentrates, BBQ seasoning, 2/3 cup water and 5 tbsp vinegar. Bring to a gentle boil over medium heat. Add the chicken to the pot. Cover with a lid. Poach until the chicken is cooked through, 9-10 min.
- 3
Meanwhile, wash and dry all produce. Thinly slice the green onions. In a medium bowl, combine the green onions, coleslaw, mayonnaise, sugar and remaining vinegar. Season with salt and pepper.
- 4
Halve the buns, then arrange them cut-side up on a baking sheet. Toast in the centre of the oven until golden-brown, 30 sec to 1 min. (TIP: Keep your eye on the buns so they don’t burn!)
- 5
When the chicken thighs are cooked through, use tongs to remove them from the liquid to a large plate. Add the ketchup to the liquid and continue simmering until it reduces by half the amount, 4-5 min. (The sauce may remain runny and not thicken up.)
- 6
Meanwhile, using two forks, shred the chicken into smaller pieces, then stir the shredded chicken back into the sauce. Season with salt and pepper.
- 7
Top the buns with the shredded chicken, a bit of coleslaw and the spring mix. Serve the remaining slaw on the side.