Barbecue chicken sliders

Everyone seems to prefer breasts, but give me a good thigh …

No, you have not stumbled onto a porn blog. I was just checking to see if you were paying attention.

I have come to greatly appreciate the lowly chicken thigh for two reasons:

  1. They’re incredibly flavorful and juicy, much more so than chicken breasts, which can get rubbery if you’re not careful.
  2. They’re so versatile.

I’ve already shared a couple of recipes with you that featured the lowly thigh, including braised chicken thighs with carrots, potatoes and thyme  and roast chicken with spring vegetables. Here’s another winner: barbecue chicken sliders, which I made after altering this recipe for Buffalo chicken sliders from Jeff Mauro.


  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1 cup barbecue sauce, such as Frank’s Red Hot
  • Small rolls. I thawed and baked eight Rhodes frozen dinner rolls

Preheat your oven to 400°. Heat an ovenproof skillet – I used a cast iron skillet — over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, brown sugar and smoked paprika.SeasonedChickenSear both sides of the chicken until golden, about 4 minutes per side.


Add the barbecue sauce to the skillet.


Bring to a simmer and then place in the oven for 45 minutes.


Remove from the oven and shred with two forks. You’re going to want to be super careful. The chicken will be hot, and the barbecue sauce will be like molten lava. Yes, I write from experience.ShreddedChicken

Top a roll with a good portion of the shredded chicken and enjoy.FinishedSliders



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