CAROLINA PULLED CHICKEN SLIDERS WITH EASY SUMMERTIME PICKLES
A vinegar and mustard Carolina-style barbecue sauce moistens shredded grilled chicken for sliders. Serve with Easy Summertime Pickles for piquant crunch.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix ketchup, vinegar, onion, sugar and Marinade Mix in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender. Set aside. Brush chicken lightly with oil.
- Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
- Shred chicken using 2 forks. Add to saucepan; toss to coat well. Spoon shredded chicken mixture on rolls. Serve with Easy Summertime Pickles, if desired.
Nutrition Facts : Calories 238.2, Fat 4.5, SaturatedFat 0.9, Cholesterol 36.3, Sodium 441.6, Carbohydrate 31.8, Fiber 1.1, Sugar 12.4, Protein 16.5
GRILLED CHICKEN SLIDERS WITH APRICOT CHUTNEY SPREAD
Make and share this Grilled Chicken Sliders With Apricot Chutney Spread recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 8 sliders, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a small bowl.
- Sprinkle chicken with pepper mixture.
- Place a large grill pan over medium high heat, and coat with cooking spray.
- Add chicken to pan, cook 5 minutes on each side or until done.
- Cool slightly, and shred meat.
- Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
- Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
- Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
- Place 1/3 cup chicken on bottom bun, and cover with other half of bun.
CAROLINA PULLED CHICKEN
Make and share this Carolina Pulled Chicken recipe from Food.com.
Provided by Budding Chef
Categories Chicken Breast
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir onion, vinegar, garlic, and brown sugar together in 6 quart slow-cooker. Spread whole grain mustard over all chicken pieces. Place chicken, breast-side down, in slow-cooker. Cover and cook on low for 5-6 hours, until chicken is fork tender.
- Remove chicken from slow-cooker and let cool for 5 minutes.
- Pour braising liquid through sieve. Transfer onion solids and 1/2 cup of the liquid to a large bowl. Add dressing ingredients (vinegar, yellow mustard, parsley, salt and pepper) to the onion mixture and whisk together.
- Shred chicken in large pieces and toss with dressing.
- Serve on toasted buns with coleslaw.
PULLED BBQ CHICKEN SLIDERS
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 3h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Coat the chicken breasts with the oil and season on all sides with salt and pepper.
- Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed.
- Transfer the chicken in a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours.
- Pull the chicken apart using two forks until it is shredded and keep warm.
- Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined.
- Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Nutrition Facts : Calories 396 calories, Carbohydrate 340.2 g, Cholesterol 37 mg, Fat 12.8 g, Fiber 1 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 745.7 mg, Sugar 12.8 g
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