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BBQ Chicken Sandwiches or Sliders

Barbecued pulled chicken with homemade BBQ sauce and coleslaw, Enjoy!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

CHICKEN:

  • 6 bone-in chicken thighs skin removed (about 2 pounds)
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. paprika

BBQ SAUCE:

  • 1 T. vegetable oil
  • 1 sm. onion diced
  • 2/3 c. vinegar
  • 1/2 c. ketchup
  • 1/4 c. light brown sugar packed
  • 1 T. spicy brown mustard
  • 6 sandwich buns or 12 King’s Hawaiian sweet rolls for sliders

COLESLAW:

  • 1 (16 oz.) bag shredded coleslaw blend
  • 1 c. Miracle Whip dressing
  • 2 T. vinegar
  • 1 tsp. sugar
  • 1/8 tsp. salt
  • 1/8 tsp. pepper

Instructions

  • CHICKEN: Heat a gas grill to medium-high or a charcoal grill to medium-hot coals. Sprinkle chicken on all sides with seasoned salt and paprika.
  • When the grill is ready, place the chicken on the grill grate. Cook, turning once, for 18 minutes, or until the thigh registers 180 degrees on an instant-read thermometer.
  • BBQ SAUCE: Heat oil in a medium-sized saucepan over medium heat. Add onion and cook for 5 minutes. Stir in vinegar, ketchup, brown sugar, and mustard. Bring to a boil, then reduce heat and simmer for 5 minutes.
  • Remove chicken from the grill and allow to cool slightly. With two forks or your hands, shred meat from bones. Add shredded chicken to sauce and heat through. Divide chicken evenly among sandwich buns, a heaping 1/3 cup on each. Serve with coleslaw and potato chips.
  • COLESLAW: In a large bowl, stir together all ingredients until blended. Refrigerate 1 hour before serving, so all the flavors marry.