BBQ Chicken Sliders

BBQ Chicken Sliders

Skip your favorite BBQ joint and serve up sliders! They’re a popular trend and these are easy enough for a weekend meal your kids will love but still impressive and delicious enough to serve to guests at a party.

BBQ Chicken Sliders

Yield: 14

Serving Size: 2 sliders

BBQ Chicken Sliders

Ingredients

  • 1 whole chicken, about 3 1/4 lbs./1.5 kg
  • 1 cup low-sodium barbeque sauce
  • 1 tsp. Southwest Chipotle Seasoning Blend
  • 1 package slider buns
    Smoky Coleslaw
  • 1/2 cup fat-free mayonnaise
  • 1 tbsp. granulated sugar
  • 1/4 tsp. onion powder
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. liquid smoke
  • 8 oz./225 g bagged coleslaw mix

Instructions

  1. Rinse chicken under cold running water, remove giblets from cavity and discard. Pat dry with a paper towel.
  2. Place chicken in the Steamer Base breast side down to achieve even cooking. Fill the Water Tray with 1 3/4 cups/400mL water. Place Steamer Base on Water Tray, cover and microwave on high power for 28-30 minutes or until the internal temperature of the breast reaches 165° F/75° C.
  3. Allow chicken to cool, covered in the Steamer Base.
  4. Mix mayonnaise, vinegar, sugar, celery seed, onion powder, salt, pepper and liquid smoke in a large bowl. Add coleslaw mix and stir to combine.
  5. Once chicken is cool enough to handle, remove chicken from Steamer Base, remove and discard skin and remove meat from the bone, discarding bones. Shred meat using fingers or two forks and place in suacepan over medium heat. Add barbecue sauce and seasoning blend. Bring to a simmer and stir to combine.
  6. Spoon chicken onto slider buns. Top with coleslaw if desired.
1 whole chicken, about 3 1/4 lbs./1.5 kg
1 cup low-sodium barbeque sauce
1 tsp. Southwest Chipotle Seasoning Blend
1 package slider buns
!Smoky Coleslaw
1/2 cup fat-free mayonnaise
1 tbsp. granulated sugar
1/4 tsp. onion powder
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. liquid smoke
8 oz./225 g bagged coleslaw mix
Rinse chicken under cold running water, remove giblets from cavity and discard. Pat dry with a paper towel.
Place chicken in the Steamer Base breast side down to achieve even cooking. Fill the Water Tray with 1 3/4 cups/400mL water. Place Steamer Base on Water Tray, cover and microwave on high power for 28-30 minutes or until the internal temperature of the breast reaches 165° F/75° C.
Allow chicken to cool, covered in the Steamer Base.
Mix mayonnaise, vinegar, sugar, celery seed, onion powder, salt, pepper and liquid smoke in a large bowl. Add coleslaw mix and stir to combine.
Once chicken is cool enough to handle, remove chicken from Steamer Base, remove and discard skin and remove meat from the bone, discarding bones. Shred meat using fingers or two forks and place in suacepan over medium heat. Add barbecue sauce and seasoning blend. Bring to a simmer and stir to combine.
Spoon chicken onto slider buns. Top with coleslaw if desired.