BBQ Chicken Sliders with Coleslaw

Name: BBQ Chicken Sliders with Coleslaw
Cook time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 680 g boneless skinless chicken breasts trimmed; 360 ml water for poaching the chicken; 120 ml barbecue sauce divided; 15 ml apple cider vinegar; 4 g onion powder; 3 g garlic powder; 3 g fine salt divided; 1 g ground black pepper; 60 ml barbecue sauce divided; 2 g fine salt divided; 250 g green cabbage very thinly sliced; 60 g carrot grated; 45 g mayonnaise; 10 g Dijon mustard; 5 g granulated sugar; 8 count slider buns split; 20 g unsalted butter melted, for toasting buns; 5 g fresh parsley chopped, for garnish

This weeknight-style slider dinner uses quick-poached chicken simmered in barbecue sauce, then shredded and warmed through. A simple cabbage slaw adds crunch and acidity, and the buns are toasted so they hold together under the filling.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

680 g boneless skinless chicken breasts trimmed
360 ml water for poaching the chicken
120 ml barbecue sauce divided
15 ml apple cider vinegar
4 g onion powder
3 g garlic powder
3 g fine salt divided
1 g ground black pepper
60 ml barbecue sauce divided
2 g fine salt divided
250 g green cabbage very thinly sliced
60 g carrot grated
45 g mayonnaise
10 g Dijon mustard
5 g granulated sugar
8 count slider buns split
20 g unsalted butter melted, for toasting buns
5 g fresh parsley chopped, for garnish

Instructions

In a large saucepan, combine the chicken, water, 120 ml of the barbecue sauce, vinegar, onion powder, garlic powder, 3 g of the salt, and the pepper. Bring just to a simmer over medium-high heat, then reduce to low, cover, and cook until the chicken reaches 74°C and is no longer pink in the center, about 10 to 12 minutes. Chicken is opaque and reaches 74°C internally.
Transfer the chicken to a cutting board, shred it with two forks, then return it to the saucepan. Stir in the remaining 60 ml barbecue sauce and the remaining 2 g salt. Simmer uncovered for 1 to 2 minutes until the sauce coats the chicken and the pan is mostly glossy, not watery. Chicken is shredded and evenly coated with a thickened sauce.
While the chicken finishes, make the slaw in a medium bowl. Toss the cabbage, carrot, mayonnaise, Dijon mustard, and sugar until the vegetables are lightly coated and the mixture looks creamy but still crisp. Slaw is evenly dressed and still crunchy.
Brush or spread the split slider buns with the melted butter and toast them cut-side down in a skillet or toaster oven until lightly golden, 1 to 2 minutes. Buns are warm and lightly browned on the cut surfaces.
Fill each bun with a portion of the BBQ chicken, top with the slaw, and add parsley if using. Serve immediately so the buns stay crisp around the edges. Sliders are assembled and ready to serve.