BBQ Chicken with Creamy Cole Slaw Sliders Recipe

Photo is a Screen Shot from the Video

Beth’s BBQ Chicken Sliders

Video Courtesy of Entertaining With Beth

Beth’s BBQ Chicken Sliders Recipe

Ingredients

• 2 Chicken Breasts, skin on, bone-in
• Salt and freshly ground Black Pepper, to taste
• 1 package Slider-Sized Brioche Buns
• 1 tablespoon Butter, melted

BBQ Sauce

• 1 cup Ketchup

  
  
  
  

• 1/4 cup White Wine Vinegar
• 1/3 cup Brown Sugar
• 1/3 cup Molasses
• 1 1/2 teaspoon Hot Sauce, of choice
• 2 teaspoon Dijon Mustard
• 1/2 teaspoon Worcestershire Sauce
• 2 cloves Garlic

Cole Slaw

• 2 cups Green Cabbage, thinly sliced
• 1/4 cup Red Onion, thinly sliced into half moons
• 1/2 Carrot, peeled into ribbons with a potato peeler
• 1/3 cup Mayonnaise
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Brown sugar
• 1 tablespoon Dijon Mustard
• 1 teaspoon Celery Seed
• 1/4 teaspoon Salt
• 1/4 teaspoon freshly Cracked Pepper

Directions

1. Preheat oven to 400°F
2. Place chicken on a baking sheet and roast for 25-30 minutes, until cooked through.

Note – This part can be done the day before. Keep refrigerated until ready to serve.

BBQ Sauce

3. In a medium saucepan, combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, Worcestershire sauce and garlic.
4. Cook, while stirring, until thickened and reduced slightly.

Note – This part can also be done the day before. Keep refrigerated until ready to use.

Cole Slaw

5. Place cabbage, onion and carrots in a large mixing bowl. Set aside.
6. In a smaller bowl, combine mayonnaise, vinegar, brown sugar, Dijon mustard, celery seed, salt and pepper. Mix to combine.
7. Pour dressing over vegetables and toss. Serve immediately. (If not serving right away, keep dressing and vegetables separated and covered. Toss moments before serving)

Assemble Sandwiches

8. Brush brioche rolls with melted butter.
9. Lightly toast buns under the broiler until golden brown.
10. Remove skin from chicken. Shred chicken meat with two forks or Shredding Claws. Place in a large bowl. You should get about 3 cups.
11. Warm BBQ sauce and spoon over chicken, tossing until well-coated. Reserve the rest of the sauce to serve on the side. (If you like, place the remaining sauce in a jar, seal and place in the refrigerator or freezer. It will last in your refrigerator for 4 – 5 days or in your freezer for a month.)
12. Place a layer of coleslaw on the bottom of each toasted bun.
13. Top with pulled chicken mixture.
14. Top with bun.
15. Arrange on platter and serve with extra sauce on the side.

These goes great with corn salad! (See Recipe Below)

Corn Salad Recipe

Ingredients

• 8 ears Fresh Corn, husked
• 1 cup Cherry Tomatoes, cut in 1/2
• 1 cup Orange Bell Peppers, diced
• 1/4 fresh Basil, cut into ribbons
• 1 teaspoon Red Wine Vinegar
• 1 garlic Clove, minced
• 1/2 teaspoon dried Tarragon
• 3 tablespoon Olive Oil
• Salt and freshly ground Black Pepper, to taste

Directions

1. Blanch corn in boiling water for 5 minutes. Remove and allow to cool.
2. Slice corn off the cob and transfer to a large bowl.
3. Add cherry tomatoes and peppers.
4. In a small bowl, add red wine vinegar, garlic, tarragon, salt and pepper. Stir to combine.
5. Slowly add olive oil whisking all the while.
6. Keep dressing covered and refrigerated until ready to serve.
7. Moments before serving, pour dressing over the salad. Add basil and toss.

Original Video can be found at Beth BBQ Chicken Sliders | ENTERTAINING WITH BETH. Additional Information Courtesy of Wikipedia and is used by permission.

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