Chicken Sliders with Spicy BBQ Mayo Recipe

Chicken Sliders with Spicy BBQ Mayo

• Level: Easy
• Yield: 6 servings
• Total Time: 1 hr 20 min
• Prep Time: 20 min
• Cook Time: 1 hr

Nutritional Analysis Per Serving

• Serving Size: 1 of 6 servings
• Calories: 754
• Total Fat: 49 g
• Saturated Fat: 10 g
• Carbohydrates: 46 g
• Dietary Fiber: 6 g
• Sugar: 18 g
• Protein: 32 g
• Cholesterol: 157 mg
• Sodium: 1052 mg

Ingredients

• Canola oil
• 1 medium onion, chopped
• 1 tablespoon chopped garlic
• 2 pounds bone-in, skin-on chicken thighs, about 8
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• Kosher salt and freshly ground black pepper
• 1/2 cup water
• 2 teaspoons sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon red pepper flakes
• 1 head green cabbage
• 1/2 cup mayonnaise
• 1/2 cup barbecue sauce
• 1 tablespoon spicy brown mustard
• 1 tablespoon hot sauce
• 1 dozen small dinner rolls, sliced

Instructions

1. Heat canola oil in a heavy pot with a lid over medium heat. Stir in the onion and garlic, sauting until softened, about 4 minutes. Place the chicken thighs in the pot, skin side up, arranging them snugly. Add the thyme and rosemary sprigs, season with salt and pepper to taste, and pour in 1/2 cup water. Once the mixture reaches a boil, reduce the heat, cover, and simmer for 1 hour. Remove the chicken and allow it to cool. Once cooled, shred the meat, discarding the skin and bones. (Set aside the meat from 2 thighs for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.)
2. In a large bowl, mix together the sugar, vinegar, and red pepper flakes. Shred half of the cabbage and add it to the bowl, then season with salt and pepper to taste. (Save the remaining half of cabbage for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat the cabbage, cover, and chill until ready to use.
3. In another large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper as needed. Add the shredded chicken and mix well to coat.
4. Divide the shredded chicken mixture evenly among the bottom halves of the rolls. Top each with some of the cabbage, cover with the top halves of the rolls, and secure with a toothpick. Arrange on a serving platter and serve.