Texas Smokehouse Snack: BBQ Beer Can Chicken Sliders

Allergens

Gluten (in slider buns)

Ingredients

• 4 boneless, skinless chicken thighs
• 1 can (12 oz) beer, any variety
• 1 cup barbecue sauce
• 4 slider buns, split and toasted
• 1 cup coleslaw
• 2 tablespoons pickle slices

Instructions

1. Preheat grill to medium high heat (about 350°F).
2. Open the beer can and pour half of it into a large bowl, reserving the can for later use.
3. Add chicken thighs to the beer in the bowl, turning to coat evenly.
4. Transfer the chicken to the grill, standing each piece on the opened end of the beer can (like a tripo
5. . Grill for 18 20 minutes or until cooked through, basting with barbecue sauce every 5 minutes.
6. Remove chicken from the grill and let rest for 5 minutes before shredding.
7. Assemble sliders: place a generous portion of shredded chicken on each bun bottom, top with coleslaw and pickle slices, then finish with the bun top.

Chef’s Insight

Don't be afraid to experiment with different types of beer and barbecue sauces for your own unique twist on this classic recipe.

Notes

Make sure to use a sturdy beer can holder to prevent the can from tipping over during cooking.