I came up with the recipe for these Drunken Chicken Sliders while planning to photograph for my food styling portfolio and media kit. I wanted to create something that was fun, tasty, visually stimulating and would resonate in both the food styling and personal chef industry. My photos came out pretty good for a novice food photographer thanks to the great natural lighting the day that I shot them. Luckily this is the perfect time for me to present this delicious, lip smacking, finger licking slider recipe.
Tis’ the season for sports finals! What better way to celebrate the team for which you’re rooting even though it’s not your home team – because they managed to have a 6-14 winning season **insert side eye here** – for than with great game day food! And not to mention, my favorite basketball team is sucking as well, at least I have the Brooklyn NETS, right? Either way, I have a great game day snack idea.
Sliders are fun, and who doesn’t love miniature foods! These drunken chicken sliders are tasty, saucy, and may get a bit messy. I put a twist on a classic recipe using chicken instead of pork and giving it a bit of oomph! And depth of flavor using dark beer.
Sports teams can make your best friend your worst enemy. But, great food will always keep you close even when you’re team is on the brink of losing and provide you with comfort that you need.
Using chicken instead of pork or beef is definitely the lighter more health conscious choice. You can substitute chicken thighs for chicken breast for an even healthier option. This slaw is a lighter take on a traditional slaw that packs a ton of flavor. You won’t even miss the mayo.
These drunken chicken sliders will make the biggest rivals the best of friends… until there’s only one of these bad boys left.
6 large chicken thighs, skin removed
Kosher salt and fresh cracked pepper, to taste
2 Tablespoons olive oil
1 large onion, diced
3 tablespoons light brown sugar
1 teaspoon chipotle powder
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon Smoked Spanish paprika
1/2 teaspoon ground cumin
1 Bay leaf
12 oz. plus 4 oz. of Modelo Dark Beer or any good dark beer
1 cup chicken stock
1 Tablespoon of liquid smoke
16 mini brioche rolls or potato rolls
Stubbs original BBQ sauce
4 oz. of dark beer
Reserved braising liquid
1 tablespoon spicy brown mustard
½ cup apple cider vinegar
2 Tablespoons of Honey
½ teaspoon celery seed
¼ teaspoon crushed red pepper flakes
½ red onion, thinly sliced (optional)
5 cups shredded cole slaw mix*
¼ cup cilantro, chopped
Salt & fresh cracked black pepper, to taste
- Preheat oven to 325 degrees F.
- Season both sides of chicken liberally with kosher salt and pepper.
- Heat a large hot cast iron or heavy bottomed pan over medium heat.
- Add 1 tablespoon of olive oil and place chicken thighs in a single layer making sure to not over crowd the pan. Let brown on both sides for 3-4 minutes. If you need to, do this in two batches. Remove chicken and set aside.
- Add the remaining olive and add the diced onions, season with salt and pepper. Stir and add all of the spices, and brown sugar. Cook until soft.
- Add chicken back to pan and the beer and chicken stock. Turn off heat and cover tightly with foil and a lid if you have one that fits.
- Place in a preheated oven for 2-2.5hours or until meat pulls apart.
- Let cool and reserve remaining braising liquid for sauce.
- Remove the thighbones and shred chicken. Place back in pan and set aside.
- In a medium saucepan, whisk together the reserved braising liquid, beer and bbq sauce. Let heat for 10 min. covered on medium heat. Reduce to low to keep warm.
- In a small bowl, mix together the apple cider vinegar, spicy brown mustard, honey, celery seed and red pepper flakes.
- In a large bowl, add unprepared Cole slaw mix and slowly drizzle the dressing over it in batches. This allows you to add as much or as little dressing as you like. Sprinkle with cilantro and toss until evenly coated. Cover and chill until ready to serve.
- Take chicken and add 1 cup of the heated BBQ sauce, mixing to coat all the chicken. Serve on slider rolls and top with slaw. Place the extra BBQ sauce in a squeeze bottle for an extra messy and tasty drunken slider experience.
Recipe from the 71atechef. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.