Memorial Day is right around the corner, and this is a staple recipe for the long weekend. You can make the chicken ahead of time for easy prep when the crows come!
Prep Time: 30 minutes | Cook Time: 45 min
- 8-10 Chicken Thighs
- Hawaiian Roll Slider Buns
- 2 teaspoons TOFG SPG (Salt, Pepper, Garlic)
- 2 tablespoons olive oil
- 1 bag coleslaw
- 2 heaping tablespoons Primal Kitchen Avocado Mayo
- 2 cups ketchup
- ½ cup honey
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- 2 tablespoons bourbon barbecue seasoning
- 1 splash of orange juice
- 1 splash of lemon juice
For the coleslaw, pour the bag into a large bowl and add mayo. Season with SPG.
For the chicken, preheat the oven to 350F. Pat chicken thighs dry and coat chicken thighs in olive oil, bourbon barbecue seasonings, and SPG. Place in oven for 30-35.
For the sauce, add ketchup, honey, brown sugar, apple cider vinegar, Worcestershire, smoked paprika, chili powder, garlic powder, dried thyme, bourbon barbecue seasonings, orange juice, and lemon juice to a medium saucepan and stir until combined. Bring sauce to a simmer and reduce to low heat for 15 minutes, continually string.
Once the chicken is done, shred the chicken thighs with two forks. Toast the buns for 2-3 min in the oven. Assemble sliders with coleslaw, chicken, and barbecue sauce. Enjoy!
Emilee Hudsmith McKinney is a recipe developer, workout enthusiast, and creator of Take Off For Good seasonings and the Take Off app (found on the Apple and Google Play store). To learn more, visit @takeoffforgood on Instagram, Takeoffforgood.com, or download the Take Off app.
By Emilee Hudsmith McKinney