BBQ Pulled Chicken Sliders

BBQ Pulled Chicken Sliders

Our BBQ Pulled Chicken Sliders  are everything you want in a barbecue recipe — sweet, smoky, and fall-apart-tender! It’s also so easy to make, and you don’t have to slave over a hot grill.

Instead, toss everything into a dutch oven on the stove, and 25 minutes later, you have a tangy, meaty, sandwich filling.

BBQ Chicken Slider 4
BBQ Chicken Slider 4

Our BBQ Pulled Chicken Sliders are a great weeknight meal, make them a day or so ahead if you wish! Enjoy!

BBQ Pulled Chicken Sliders

Our BBQ Pulled Chicken Sliders are a great weeknight meal, make them a day or so ahead if you wish! Enjoy!

Course Main Course
Cuisine American
Keyword bbq chicken sliders, BBQ Pulled Chicken,, dougbakes.com

Ingredients

Sauce

  • 1 1/2 cups ketchup
  • 1/4 cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Chicken

  • 1 cup chicken broth
  • 2 tablespoons molasses
  • 1 tablespoon sugar
  • 1 tablespoon liquid smoke
  • 1 teaspoon unflavored gelatin
  • Salt and pepper

Slider Buns

  • 1 package Hawaiian Buns

Instructions

Prepare sauce

  1. Whisk all ingredients together in bowl. Set aside.

Chicken

  1. Bring broth, molasses, sugar, 2 teaspoons liquid smoke, gelatin, and 1 teaspoon salt to a boil in a large Dutch oven over high heat, stirring to dissolve sugar. Add chicken and return to simmer. Reduce heat to medium-low, cover, and cook, occasionally stirring, until chicken is easily shredded with a fork, about 25 minutes.

    Transfer chicken to a medium bowl and set aside. Strain cooking liquid through a fine-mesh strainer set over a bowl (do not wash pot). Let liquid settle for 5 minutes; skim fat from surface. Set aside fat and defatted liquid.

    Using tongs, squeeze chicken until shredded into bite-size pieces. Transfer chicken, 1 cup sauce, ½ cup reserved defatted liquid, 3 tablespoons reserved fat and remaining 1 teaspoon liquid smoke to the now-empty pot. Cook mixture over medium heat, frequently stirring, until liquid has been absorbed and exterior of meat appears dry, about 5 minutes. Season with salt, pepper, and hot sauce to taste. Serve, passing remaining sauce separately.



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