BBQ CHICKEN DIP RECIPE RECIPES

Name: BBQ Chicken Sliders
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: 8 servings
Ingredients: BRINE:; 1-1/2 quarts water; 1/4 cup packed brown sugar; 2 tablespoons salt; 1 tablespoon liquid smoke; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; SANDWICHES:; 2 pounds boneless skinless chicken breasts; 1/3 cup liquid smoke; 1-1/2 cups hickory smoke-flavored barbecue sauce; 16 slider buns or dinner rolls, split and warmed; Deli coleslaw, optional

BBQ CHICKEN SLIDERS RECIPE: HOW TO MAKE IT

BBQ Chicken Sliders Recipe: How to Make It image

Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri

Provided by Taste of Home

Categories Lunch

Total Time 04 hours 55 minutes

Prep Time 25 minutes

Cook Time 04 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

BRINE:
1-1/2 quarts water
1/4 cup packed brown sugar
2 tablespoons salt
1 tablespoon liquid smoke
2 garlic cloves, minced
1/2 teaspoon dried thyme
SANDWICHES:
2 pounds boneless skinless chicken breasts
1/3 cup liquid smoke
1-1/2 cups hickory smoke-flavored barbecue sauce
16 slider buns or dinner rolls, split and warmed
Deli coleslaw, optional

Steps:

In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

Nutrition Facts : Calories 376 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 883mg sodium, CarbohydrateContent 43g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

THE BEST BBQ CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

The best BBQ chicken | Chicken recipes | Jamie Oliver recipes image

Sticky, glazed and delicious, this BBQ chicken is an absolute showstopper

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 20

Ingredients

4 free-range chicken thighs skin on, bone in
4 free-range chicken drumsticks skin on, bone in
1 fresh red chilli
2 heaped teaspoons fennel seeds
1 heaped teaspoon smoked paprika
1 heaped teaspoon golden caster sugar
1 level teaspoon cumin seeds
1 teaspoon sea salt
1 pinch freshly ground black pepper
200 g light soft brown sugar
200 g tomato ketchup
200 ml fresh unsweetened apple juice
100 ml bourbon whisky
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
2 heaped teaspoons English mustard
2 oranges juice of
a few splashes of chipotle Tabasco
1 pinch of sea salt
a handful of wood chips

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through.
3. To make the BBQ sauce, place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon.
4. Once cooked, remove the chicken from the oven and reduce the temperature to 110°C/225°F/gas ¼.
5. Take a piece of chicken and dunk it into the BBQ sauce. Using a slotted spoon, remove to a wire baking rack placed over a roasting tray (this will help the smoke to permeate the chicken as it cooks).
6. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
7. Place the wood chips into an old wire sieve (the sieve will help the smoke to distribute evenly around the oven) and carefully light with a match or over a gas hob. Place the sieve into another roasting tray and pop in the bottom of the oven – this will add an incredible dimension of smokiness to the chicken.
8. After around 10 minutes, remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for a further 10 minutes, or until sticky, glazed and delicious. Serve with sliced chilli scattered on top.

Nutrition Facts : Calories 636 calories, FatContent 27.8 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 49.1 g protein, CarbohydrateContent 46.3 g carbohydrate, SugarContent 45.3 g sugar, SodiumContent 3.10 g salt, FiberContent 0 g fibre

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Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri
From tasteofhome.com
Reviews 4.7
Total Time 04 hours 55 minutes
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Calories 376 calories per serving

In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.

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1. Preheat the oven to 180°C/350°F/gas 4.
2. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through.
3. To make the BBQ sauce, place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon.
4. Once cooked, remove the chicken from the oven and reduce the temperature to 110°C/225°F/gas ¼.
5. Take a piece of chicken and dunk it into the BBQ sauce. Using a slotted spoon, remove to a wire baking rack placed over a roasting tray (this will help the smoke to permeate the chicken as it cooks).
6. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
7. Place the wood chips into an old wire sieve (the sieve will help the smoke to distribute evenly around the oven) and carefully light with a match or over a gas hob. Place the sieve into another roasting tray and pop in the bottom of the oven – this will add an incredible dimension of smokiness to the chicken.
8. After around 10 minutes, remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for a further 10 minutes, or until sticky, glazed and delicious. Serve with sliced chilli scattered on top.

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