BBQ Chicken Sliders with Kentucky Bourbon BBQ Sauce
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boneless and skinless chicken breasts or thighs
Harry & David Kentucky Bourbon BBQ Sauce
Hawaiian slider rolls
Slider slaw ingredients
shredded green cabbage
small red onion
white wine vinegar
Preheat grill to 375° F to 450° F (or direct heat, if using charcoal).
Drizzle chicken with olive oil and season with salt, pepper, and onion powder.
Preparing the slaw
In a large bowl, combine all the ingredients. Stir well to combine.
Place the slaw in the fridge for 30-60 minutes for the flavors to meld. It's OK if you don't want to wait; the coleslaw is fine to eat right away, too.
Grilling the chicken
Grill chicken over medium-high heat for about 6 minutes per side, until it reaches 165° F in the thickest part of the chicken.
Flip the chicken and generously brush it with Harry & David Kentucky BBQ Sauce.
After chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing it for sliders.
Assembling the sliders
Place a few slices of grilled chicken on the bottom part of a slider bun. Add 1/4 cup of slaw. Drizzle with extra BBQ Sauce. Add sliced pickles and the top slider roll. Serve immediately.
The slaw will keep in the fridge for 2 to 3 days, but it will lose some of its crunch after a day or so.
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