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BBQ Pulled Chicken Sliders

BBQ Pulled Chicken Sliders

BBQ Pulled Chicken Sliders

with Tangy Cabbage Slaw

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Southern barbecue is famous for its tangy, vinegar-based sauce, which is then tossed with juicy pulled chicken. This barbecue sauce will have you ditching the bottled kind. A little bit of slaw on the sliders adds the essential 'crunch'!

Allergens:

Gluten

•Mustard

•Sulphites

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

310 g

Chicken Leg (Boneless)

1 unit

Chicken Broth Concentrate

10 unit

Slider Buns

1 tbsp

BBQ Seasoning

2 tbsp

White Wine Vinegar

2 unit

Green Onion

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

4 tbsp

BBQ Sauce

28 g

Spring Mix

Not included in your delivery

3 tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values

Energy (kJ)2971 kJ

Calories710 kcal

Fat22 g

Saturated Fat5 g

Carbohydrate85 g

Sugar28 g

Dietary Fiber6 g

Protein40 g

Cholesterol160 mg

Sodium1500 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Paper Towel

•Measuring Cups

•Medium Bowl

•Tongs

•Baking Sheet

Cooking Steps

POACH CHICKEN

1

Before starting, preheat your broiler to high. Wash and dry all produce. Combine broth concentrate(s), BBQ seasoning, half the vinegar, 2 tsp sugar and 1/3 cup water (dbl both for 4 ppl) in a medium pot. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towel, then season with salt and pepper. Add chicken to the pot, then cover with a lid. Poach, until cooked through, 12-15 min.**

MAKE SLAW

2

Thinly slice green onions. Combine mayo, green onions, remaining vinegar and 1 tsp sugar (dbl for 4 ppl) in a medium bowl. Season with salt and pepper. Add the coleslaw and toss to combine. Set aside.

SHRED CHICKEN

3

When chicken thighs are cooked through, use tongs to remove them from the poaching liquid to a cutting board or large bowl. Using two forks, shred chicken into smaller pieces.

FINISH SAUCE

4

Add bbq sauce to large pot with the poaching liquid. Stir together. Continue simmering, until liquid reduces by half, 4-5 min. Add shredded chicken to sauce. Stir together.

TOAST BUNS

5

Meanwhile, halve buns, then arrange cut-side up on a baking sheet. Toast in the middle of the oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)

FINISH AND SERVE

6

Top buns with shredded chicken, some coleslaw and spring mix. Serve remaining coleslaw on the side.

Meal right image

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