Streetwise BBQ Chicken Sliders with Smoky Garlic Aioli

Allergens

Contains gluten, dairy, and soy.

Ingredients

• 1. 4 large bone
• in, skin
• on chicken thighs 2. 1 1/2 cups barbecue sauce 3. 1 tablespoon apple cider vinegar 4. 1 teaspoon liquid smoke 5. Salt and pepper, to taste 6. 6 slider buns 7. 1 cup coleslaw mix 8. 1/4 cup mayonnaise 9. 2 cloves garlic, minced 10. 1 tablespoon smoked paprika 11. 1 tablespoon brown sugar 12. 1 teaspoon onion powder 13. 1 teaspoon dried oregano 14. 1/2 teaspoon cayenne pepper 15. 1/2 teaspoon ground black pepper 16. 1/4 teaspoon ground cumin 17. 1/4 teaspoon smoked paprika

Instructions

1. Combine barbecue sauce, apple cider vinegar, liquid smoke, salt, and pepper in a shallow dish. Add chicken thighs and marinate for at least 30 minutes or up to overnight.
2. Preheat grill or grill pan to medium high heat. Grill chicken thighs until cooked through and internal temperature reaches 165°F, approximately 7 8 minutes per side. Allow to rest for a few minutes before shredding.
3. In a small bowl, mix together mayonnaise, minced garlic, smoked paprika, brown sugar, onion powder, oregano, cayenne pepper, ground black pepper, ground cumin, and smoked paprika. Set aside.
4. Toss coleslaw mix with mayonnaise mixture to coat. Season with salt and pepper, to taste.
5. Assemble sliders by placing shredded chicken on the bottom half of each bun, then top with a generous spoonful of coleslaw. Finish with a dollop of Smoky Garlic Aioli on top and the upper half of the bun.

Chef’s Insight

To infuse the chicken with even more smoky flavor, use hickory wood chips while grilling.

Notes

For added flavor and a pop of color, consider adding pickles or pickled onions to the slider.