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updated 7/5/2010 1:27:42 PM ET 2010-07-05T17:27:42

Recipe: Barbecue chicken sliders

  • 1 pound chicken, preferably legs (dark meat stays moist on the grill)
  • Barbecue sauce
  • 3 tablespoons of butter
  • 2 garlic cloves, finely chopped
  • 1/2 shallot, finely chopped
  • 1 1/2 tablespoons ginger, finely chopped
  • 1 tablespoon of dark brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons of rice wine vinegar
  • 1/4 cup of hoisin sauce
  • 1/2 red onion, thinly sliced
  • Pickled onions
  • 1 tablespoon of chopped shallot, garlic, ginger, equal parts
  • 3 tablespoons of rice wine vinegar
  • 2 tablespoons of sugar
  • Pinch of salt
  • Condiments/garnishes
  • Sharp white cheddar, shredded
  • Chopped cilantro
  • Slider buns

Preheat oven to 375 degrees. In a baking dish, pour some sauce over chicken and set aside remaining sauce to spread on buns. Cover with aluminum foil and roast in oven at 375 degrees for 30-35 minutes. Chicken should be almost fully cooked (165 degrees at fully cooked).

Grill chicken over medium-high heat to crisp the skin and get a nice char, a couple of minutes on each side. Remove from heat and let rest. Remove meat from bone and in a mixing bowl mix in a little more barbecue sauce.


Grill the buns. Spread a little remaining barbecue sauce on buns. Add some extra-sharp cheddar, top with chicken, pickled onions and fresh cilantro.

Serving Size

Serves 4

Video: Chicken sliders with a twist

  1. Closed captioning of: Chicken sliders with a twist

    >>> be behind us, but summer barbecues are in full swing.

    >> our chef sara gore is here with some fun and simple barbecue ideas with a tasty twist of some classics. good to have you here.

    >> good morning. happy 5th of july.

    >> same to you.

    >> always a huge day in america.

    >> it's kind of better than the fourth of july.

    >> who doesn't love sliders these days? you have a twist on the traditional hamburger sliders.

    >> we're done with the hamburgers and hot dogs . we probably ate them all weekend. this is an asian barbecued chicken slider. so we're going to make the barbecue sauce . in here i've got butter, garlic, and shallots. i'm going to add some ginger to give it a little zip, a little zest. that's kind of the different part of this barbecue sauce and then i'm going to add a little bit of jalapeno. if you like it spicy, you can add more. i think this is a teaspoon of jalapeno in this recipe. by all means, kick it up if you want to kick it up. turn that up a little bit.

    >> and then you have olive oil and brown sugar ?

    >> this is rice wine vinegar.

    >> i was so wrong. okay.

    >> we'll save the olive oil for our hair conditioning. janice lieberman was talking about that before. some brown sugar and then some ketchup and then i'm going to add a little bit of hoisin.

    >> i wouldn't have guessed that one either. hoisin.

    >> i love hoisin, actually. you're going to mix that up and let that cook for a little bit. we're not going to let cook it right now.

    >> how long would you simmer?

    >> until it looks like this thicker sauce here.

    >> what kind of chicken pieces?

    >> i'm using legs because on the grill it will stay more moist.

    >> it's darker and will be more moist.

    >> you can do this on the grill outside. actually i did this in my apartment and i don't have a grill. you're going to put about half of this right on the chicken.

    >> smells great.

    >> we have more over there. and then you're going to rub it in. normally i would just massage it in. and then we're going to put this in the oven --

    >> do you let it marinade at all or right on the grill?

    >> you can let it mayrinade but it's actually warm right now so it would be weird to put a warm sauce on a cold chicken and let it sit. so we're going to move over here. this was in 375 degree oven for 30 to 35 minutes and then take this and get my hot grill pan . i don't want to do the whole thing on a grill pan because it would take way too long and i you don't get the sear you want. this is not right.

    >> there's no sizzle.

    >> imagine the sizzling.

    >> there it is.

    >> there we go. that was really lame.

    >> this is just for searing purposes.

    >> to get a nice trust. there we go. so you're going to sear it on both sides. and then more barbecue sauce and then again on the other side. and the good thing about this, too, when you bake it first, you're not losing a lot of the sauce so then you can add the extra sauce. so obviously sear.

    >> take it off and start chopping it up?

    >> yes. i'm going to pull it off the bone. the reason i did, you could just serve it like that. but let's say we took it off, we cooled it a bit and we picked it apart, put it in pieces and add more sauce.

    >> the same sauce.

    >> the same sauce that you didn't put on the raw chicken obviously. and then that's it. i'm going to take this back here. hello, peter.

    >> i like to show up for dessert and the drinks.

    >> i heard you talking about me as a cougar.

    >> that was a mistake.

    >> let's make a slider.

    >> are these little dinner rolls ? how do you get slider buns?

    >> apparently they sell them at all the stores now.

    >> i looked for them and can't find them.

    >> the good people of the "today" show got them for me.

    >> the slider buns.

    >> so you're going to put a little bit of the meat and then some shredded cheese and then we're running out of time and then some cilantro and some pickled onion and you can try that and some grilled corn with butter, parmesan cheese and lime dressing and coconut water .

    >> it's all good, sara.

    >>> still to come on "today" "twilight's" jackson.


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