Ingredients:

  • 2 kg (2.6 lbs) Boneless, skinless chicken thighs (or a mix of thighs and breasts)
  • 3 tbsp (45 ml) Olive oil, divided
  • 1 tbsp (15 ml) Paprika (preferably smoked)
  • 1 tsp (5 ml) Garlic powder
  • 1 tsp (5 ml) Onion powder
  • 1 tsp (5 ml) Brown sugar (packed, for rub)
  • 1 tsp (5 ml) Coarse sea salt
  • 1/2 tsp (2.5 ml) Black pepper
  • 2 cups (475 ml) Chicken stock or water
  • 1 medium Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 1 1/2 cups (350 ml) Good quality store-bought BBQ sauce (e.g., smoky Kansas City style)
  • 2 tbsp (30 ml) Apple cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tbsp (15 ml) Light brown sugar (optional, for sauce)
  • 1 tsp (5 ml) Hot sauce (optional, e.g., Tabasco or Cholula)
  • 8 Brioche or Potato Slider Rolls (or mini burger buns)
  • 2 tbsp (30g) Unsalted butter, melted (for toasting buns)
  • 1 cup (240g) Creamy coleslaw (preferably vinegar-based)
  • Pickle slices or jalapeños (optional garnish)

Instructions:

  1. Prepare the Rub: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, 1 tsp brown sugar, salt, and pepper.
  2. Rub the Chicken: Pat the chicken pieces dry and coat evenly with the spice rub. Allow to rest for 5–10 minutes if time permits.
  3. Sear the Chicken: Heat 1 tbsp of olive oil in the Dutch oven over medium-high heat. Sear the chicken in batches for 2–3 minutes per side until lightly browned. Remove chicken and set aside.
  4. Braise: Deglaze the pot with a splash of stock. Return the chicken to the pot and add the remaining 2 cups of chicken stock. Bring to a simmer, cover, and reduce heat to low. Cook gently for 35–45 minutes, or until the chicken is fork-tender (internal temperature of 165°F / 74°C).
  5. Shred the Meat: Remove the cooked chicken and place it on a large cutting board. Reserve the braising liquid. Using two forks or a stand mixer (paddle attachment on low speed for 30 seconds), shred the chicken finely.
  6. Sauté Aromatics: Add the remaining 2 tbsp of olive oil to the now-empty Dutch oven. Add the diced yellow onion and sauté over medium heat until softened and translucent, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  7. Build the Sauce: Pour in the BBQ sauce, apple cider vinegar, Worcestershire sauce, optional brown sugar, and hot sauce. Stir well.
  8. Simmer and Reduce: Add 1/2 cup (120 ml) of the reserved chicken braising liquid to the sauce (discard the rest). Bring the sauce to a gentle simmer and cook uncovered for 5–10 minutes, allowing it to reduce slightly and thicken.
  9. Combine: Return the shredded chicken to the thickened sauce. Stir until every strand of chicken is coated. Let simmer for 5 minutes, ensuring the chicken is piping hot and sticky. Taste and adjust seasoning as needed.
  10. Toast the Buns: Preheat the grill to medium or the oven to 350°F (175°C). Brush the inside surfaces of the slider rolls with melted butter. Toast lightly until golden brown and crisp (2–3 minutes).
  11. Assemble: Spoon a generous mound of the sticky pulled chicken onto the bottom half of each toasted slider roll. Top with a spoonful of cool coleslaw and a couple of pickle slices, then cap with the top bun. Serve immediately.