Tailgate Game Day Lunch – Smoky BBQ Chicken Sliders with Spicy Coleslaw

Allergens

Gluten (in the slider buns), Dairy (may contain in BBQ sauce)

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup BBQ sauce (homemade or store
• bought)
• 1 tbsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 12 slider buns
• 3 cups shredded cabbage
• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the smoked paprika, black pepper, garlic powder, onion powder, and optional cayenne pepper. Rub the seasoning mix onto each chicken breast.
2. Preheat your grill or grill pan to medium high heat. Place the seasoned chicken breasts on the grill and cook for 5 7 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes. Then, slice the chicken into thin strips.
3. In a saucepan over low heat, combine the BBQ sauce with the sliced chicken and stir until well coated. Keep warm.
4. In another bowl, mix together the shredded cabbage, mayonnaise, apple cider vinegar, green onions, parsley, salt, and pepper to make the Spicy Coleslaw. Refrigerate for at least 30 minutes before serving.
5. Assemble the sliders by placing a generous portion of chicken onto each bun bottom, followed by a dollop of BBQ sauce. Top with a spoonful of Spicy Coleslaw and place the bun top on. Repeat for all sliders.

Chef’s Insight

To elevate the smoky flavor, soak wooden skewers in water for 30 minutes before threading chicken onto them.

Notes

To save time, use store-bought BBQ sauce and shredded cabbage from a bag.