Chicken Sliders with Spicy BBQ Mayo

Name: Chicken Sliders with Spicy BBQ Mayo
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp apple cider vinegar; 118 milliliters barbecue sauce; 907 grams bone-in, skin-on chicken thighs, about 8; 6 servings Canola oil; 12 small dinner rolls, sliced; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 Tbsp chopped garlic; 1 head green cabbage; 1 Tbsp hot sauce; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters mayonnaise; 1 medium onion, chopped; 1 teaspoons red pepper flakes; 1 Tbsp spicy brown mustard; 2 teaspoons sugar; 118 milliliters water

You can never have too many American recipes, so give Chicken Sliders with Spicy BBQ Mayo a try. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 24g of protein, 50g of fat, and a total of 634 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have spicy brown mustard, pepper flakes, mayonnaise, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive hor d'oeuvre. It is a good option if you're following a dairy free diet.

Instructions

Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Pot

Add the onion and garlic and saute until softened, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add the chicken thighs, skin side up, fitting them in tightly.

Ingredients you will need

Chicken Thighs

Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour.

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Salt And Pepper

Rosemary

Thyme

Water

Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. (Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.)

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Cucumber

Meat

Salsa

Equipment you will use

Pot

In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use.

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Red Pepper Flakes

Salt And Pepper

Cucumber

Cabbage

Whole Chicken

Vinegar

Salsa

Sugar

Equipment you will use

Bowl

In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste.

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Salt And Pepper

Barbecue Sauce

Mayonnaise

Hot Sauce

Seasoning

Mustard

Equipment you will use

Whisk

Bowl

Add the shredded chicken and toss to coat.

Ingredients you will need

Shredded Chicken

Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve.

Ingredients you will need

Shredded Chicken

Cabbage

Roll