BBQ CHICKEN SLIDERS WITH COLESLAW RECIPES
CHICKEN SLIDERS WITH SESAME SLAW RECIPE: HOW TO MAKE IT
Everyone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Appetizers Lunch
Total Time 06 hours 25 minutes
Prep Time 25 minutes
Cook Time 06 hours 00 minutes
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Place onion and chicken in a 4-qt. slow cooker. In a small bowl, mix ketchup, teriyaki sauce, sherry, ginger and salt. Pour over chicken. Cook, covered, on low for 6-7 hours or until a thermometer reads 170°., Remove chicken; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken to slow cooker. Meanwhile, in a small bowl, whisk mayonnaise, vinegar, sesame oil and chili sauce until blended. Stir in coleslaw mix, cherries and cilantro. Using a slotted spoon, place 1/4 cup chicken mixture on each bun bottom; top with about 2 tablespoons slaw. Replace tops.
Nutrition Facts : Calories 255 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 493mg sodium, CarbohydrateContent 24g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 16g protein.
HONEY BBQ CHICKEN SLIDERS RECIPE | GOOD LIFE EATS
Honey Pecan BBQ Sauce Chicken Sliders features a slider bun piled high with chopped BBQ chicken, coleslaw and chopped pecans.
Provided by Katie
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- Heat the oil in a sauté pan over medium heat. Add the poblano pepper and sauté for 3 minutes. Add the garlic and sauté for an additional 3 minutes.
- Transfer the garlic and poblano pepper to a blender along with the remaining ingredients for the sauce (ketchup through smoked paprika). Secure the lid on the blender, and blend on high speed until smooth.
- Pour the pureed sauce into a medium saucepan. Bring to a slow boil over medium heat, whisking constantly. Then, turn the heat to low and allow the sauce to simmer for 20 minutes, whisking every few minutes. Remove from heat and cool to room temperature.
- Preheat the grill to medium-high heat. Pat the chicken dry on both sides using a paper towel. Season both sides with salt and pepper according to taste.
- Place the chicken on the preheated grill, close the lid, and cook for 3-5 minutes. Flip the chicken. Baste the cooked side up with BBQ sauce. Cook for an additional 3 - 5 minutes. Then, flip the chicken again baste the other side. Cook for 3 - 5 minutes more, or until chicken is done and the internal temperature is 160 degrees F.
- Remove chicken from the grill, place on a cutting board and allow to rest, tented with foil, for about 3 minutes. Then, chop the chicken into bite-sized pieces.
- Layer chopped chicken, BBQ sauce, coleslaw, green onions, and chopped pecans in between the two bun halves.
Nutrition Facts : Calories 987 calories, CarbohydrateContent 118 grams carbohydrates, CholesterolContent 130 milligrams cholesterol, FatContent 37 grams fat, FiberContent 7 grams fiber, ProteinContent 53 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 1369 grams sodium, SugarContent 93 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 28 grams unsaturated fat
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