Pulled BBQ Chicken Sliders with Pickle Slaw

• 2 lbs boneless, skinless chicken thighs
• 1 (18 oz) bottle of your favorite BBQ sauce
• 1/2 cup chicken broth
• 12 slider buns
• 1 medium cabbage, shredded
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced pickles

Steps

1. 1 Preheat oven to 375°F.
2. 2 Place chicken thighs in a baking dish, cover with BBQ sauce and broth.
3. 3 Cover with foil and bake for 25 minutes or until chicken is cooked through.
4. 4 Shred chicken with two forks directly in the baking dish, mixing with the sauce.
5. 5 For the slaw, combine shredded cabbage, mayonnaise, vinegar, sugar, salt, and pepper in a bowl.
6. 6 Fold in diced pickles.
7. 7 Slice buns and toast lightly if desired.
8. 8 Assemble sliders with pulled chicken and a spoonful of pickle slaw on each.

Equipment

• Baking dish
• Oven
• Mixing bowl
• Toaster or skillet

Variations

• Swap chicken thighs for turkey for a leaner option.
• Add diced onions to the chicken for extra flavor.

Substitutions

• Use pulled pork if you prefer a classic BBQ slider.
• Substitute Greek yogurt for mayonnaise in the slaw for a healthier twist.

Pairings

• Corn on the cob
• Baked beans
• Potato salad

Nutrition

Tips

• For a smokier flavor, add a teaspoon of smoked paprika to the chicken before baking.
• Make the slaw ahead and store it in the fridge for up to a day for the flavors to meld.

Storage

Store assembled sliders in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freeze unassembled sliders in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and warm through.

Serving Suggestions

• Serve with crispy oven fries and a tangy coleslaw on the side.
• Pair with a cold beer or sweet tea for a classic combo.

FAQ