4.0 – 1 reviews • Poultry
| Level: |
Intermediate |
| Total: |
45 min |
| Active: |
50 min |
| Yield: |
4 servings |
Ingredients
- 1/2 bottle ketchup
- 1/2 cup brown sugar
- 1/4 cup white vinegar
- 1 tablespoon cinnamon whiskey, such as Fireball
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons red pepper flakes
- 1 1/2 tablespoons mustard
- 2 boneless, skinless chicken breasts
- 2 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup mayonnaise
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- Salt
- 1/2 jalapeno, minced
- 1/2 cup diced pineapple
- 1/2 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 4 slider buns, split and toasted
Instructions
- For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
- For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
- For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
- Serve the slaw and shredded chicken on the toasted buns.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
850 |
| Total Fat |
34 g |
| Saturated Fat |
6 g |
| Carbohydrates |
78 g |
| Dietary Fiber |
3 g |
| Sugar |
50 g |
| Protein |
56 g |
| Cholesterol |
196 mg |
| Sodium |
1386 mg |
