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Smoky BBQ Sliders
Tangy BBQ pulled chicken topped with pickled red onions and carrots and a dill-tomato relish, all served on soft whole grain slider buns with fresh leaf lettuce. (Prep 1 day ahead)
Ingredients
SERVES: 10
| 22 oz. | Tyson® All Natural* Pulled Chicken, #10460210928 |
| 20 buns | Whole Grain Slider Buns, sliced, 1 oz. |
| 10 Tbsp. | BBQ Sauce, low sodium |
| ½ cup (5 oz.) | Red Onions, julienne |
| ½ cup (5 oz.) | Carrots, slivered or matchstick |
| 2 Tbsp. (1 oz.) | Vinegar |
| 1 Tbsp. (0.5 oz.) | Sugar |
| 2 tsp. | Water |
| 1/3 cup (2.5 oz.) | Tomato, diced |
| 1/3 cup (2.5 oz.) | Dill Pickles, diced |
| 20 leaves | Green Leaf Lettuce |
Directions
- Finely dice Tomatoes and Dill Pickles then gently fold together in a bowl. Cover and let set under refrigeration overnight.
- In a bowl, make a brine with Vinegar, Sugar and Water. Add Julienne Onions and Slivered carrots and let set under refrigeration overnight for pickling.
- Thaw Pulled Chicken then toss in BBQ sauce until fully coated.
- Place sauced Pulled Chicken onto parchment lined sheet pan and cook at 350° for 5-7 minutes. Hold in warmer until ready to serve for a hot sandwich or can hold under refrigeration overnight if serving as a cold sandwich.
To Build Sliders:
- Drain the brine from the Pickled Onions and Carrots
- Open Slider Buns and lay 1 Lettuce Leaf on each bottom Bun.
- Using a #30 scoop (1 oz.) place sauced Pulled Chicken on top of the lettuce on each bun
- Using a #60 scoop (1 Tbsp.), place pickled Onions and Carrots on top of the Pulled Chicken on each bun
- Add 1 ½ tsp. of the Dill-Tomato Relish on each slider then top with Slider Bun and serve.
Application Uses
CUISINE
BBQ
MAIN INGREDIENTS
Chicken
SEGMENT
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