Mmmm, pulled barbecue chicken topped with cool coleslaw and sandwiched between mini potato slider buns is always a huge hit. This is one of those recipes that my mom shared with me over the phone when I was crunched for time and needed an appetizer stat. (I love when she passes along base ingredients, a general sense of proportions and says, “you know what to do.”)
Keep prep to a minimum on the day of the party and let the flavors meld together by preparing the pulled barbecue chicken 1-2 days in advance. Cut down on prep even more by using store bought coleslaw or sliced pickles.
I made these pulled barbecue chicken sliders for the EBE Ensemble‘s 5th Birthday Party (EBE’s Courtney is photographed above practicing her Pulled Chicken Sliders passed appetizer pitch!). We went shopping for ingredients on Thursday and the party was on Saturday. I put together the sliders at the event so the chicken was piping hot and the coleslaw cool. More pics from the EBE party soon!
Enjoy! {xo celine}
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Pulled Chicken Sliders
- 1 rotisserie chicken
- 1/2 orange
- Barbecue sauce
- Hoisin sauce
- Hot sauce (I use Frank’s RedHot Sauce)
- 24 slider rolls (I use Martin’s Famous Potato Party rolls, they’re the perfect size for small sliders!)
- Salt and pepper to taste
(I used four rotisserie chickens for the EBE Ensemble’s Birthday party, so the photos above reflect that.)
- Pull all the meat you can off the rotisserie chicken. Carefully remove all bones. Pull the meat so more surface area will be coated with sauce, but don’t shred the chicken too much (it will shred as you work with it).
- Coat the chicken with barbecue sauce, juice from 1/2 an orange, 1/8-ish cup hoisin sauce, and hot sauce/salt/pepper to taste (I don’t use any salt). Seal the chicken in an airtight container and store in the fridge for 1-2 days. Taste the chicken at least a few hours before serving it and add barbecue, hoisin and/or hot sauce to alter if necessary.
- Before serving, warm the pulled chicken. Fill a bun with pulled chicken and coleslaw. Serve immediately.
* Pro tip: pull out some of the bread from the top of the slider bun to hold the filling in better. If you’re able to, toast the slider buns before filling to add a nice dimension of flavor and texture.
* You can also substitute coleslaw for cheese, dill pickle slices, bacon, etc.
