PULLED BBQ CHICKEN SLIDERS RECIPE | ALLRECIPES
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Coat the chicken breasts with the oil and season on all sides with salt and pepper.
- Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
- Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
- Pull the chicken apart using two forks until it is shredded and keep warm.
- Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
- Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Nutrition Facts : Calories 396 calories, CarbohydrateContent 340.2 g, CholesterolContent 37 mg, FatContent 12.8 g, FiberContent 1 g, ProteinContent 16.1 g, SaturatedFatContent 1.6 g, SodiumContent 745.7 mg, SugarContent 12.8 g
SPICY CHICKEN SANDWICHES WITH CILANTRO-LIME MAYO RECIPE ...
These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.
Provided by Lorrie Hulston Corvin
Total Time 2 hours 27 minutes
Yield 4 servings (serving size: 1 sandwich)
Number Of Ingredients 17
Steps:
- To prepare mayo, combine the first 4 ingredients.
- To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
- Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
- Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
- Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.
Nutrition Facts : Calories 419 calories, CarbohydrateContent 46.8 g, CholesterolContent 49 mg, FatContent 13.2 g, FiberContent 2.6 g, ProteinContent 28.1 g, SaturatedFatContent 1.7 g, SodiumContent 611 mg
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