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'!
/ serving 4 people
/ serving 4 people
Chicken Broth Concentrate
White Wine Vinegar(ContainsSulphites/Sulfite)
Coleslaw Cabbage Mix
Mayonnaise(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)
Salt and Pepper*
Preheat the broiler to high (to toast buns). Start prep when the oven comes up to temp! Poaching is a cooking technique used in Step 1, that involves gently simmering food in a small amount of liquid. In a large pot, combine broth concentrates, 1 tbsp BBQ seasoning, 3 tsp sugar, 1/3 cup water and 5 tbsp vinegar. Bring to a gentle boil over medium heat. Meanwhile, pat chicken dry with paper towel, then season with salt and pepper. To the pot, add chicken, then cover with a lid. Poach, until cooked through, 12-15 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, wash and dry all produce.* Thinly slice green onions. In a medium bowl, combine coleslaw, mayo, green onions, remaining vinegar and 1 tsp sugar. Season with salt and pepper. Set aside.
Halve buns, then arrange them cut-side up on a baking sheet. Toast in middle of oven, until golden-brown, 1-2 min. (TIP: Keep your eye on buns so they don't burn!)
When chicken thighs are cooked through, use tongs to remove them from liquid to a cutting board or large bowl. Using two forks, shred chicken into smaller pieces.
Meanwhile, to large pot with liquid, add ketchup. Stir together. Continue simmering, until liquid reduces by half, 4-5 min. To sauce, add shredded chicken. Stir together.
Top buns with shredded chicken, some coleslaw and spring mix. Serve remaining coleslaw on the side.