Barbecue Chicken Sliders with Broccoli Blue Cheese Slaw and Kettle Chips
Tangy, sweet Barbecue Chicken Sliders are topped with a light and creamy slaw made with broccoli stems and blue cheese. Served with a side of homemade kettle chips, this simple recipe can easily feed a crowd without emptying your wallet.
Guess what? Summer is OFFICIALLY here on Sunday at 12:38 PM EST. Really. I know…it’s so exciting even though we’ve been celebrating “summer” for the past few weeks with things like Lobster Pasta Salad and Fajita Turkey Burgers with Chipotle Ketchup. The weather has been simply incredible…minus the few days where the entire country was taken over by a monsoon and flooded most of Texas. So, in the hopes that the rest of the country is able to dry out and enjoy some sunshine in the very near future, I made cute little sandwiches to celebrate the coming of the solstice. Bite-sized (or two bite-sized, if you have a tiny mouth) barbecue chicken sliders perched on a hawaiian roll, topped with a tangy and light Broccoli Blue Cheese Slaw….and served with homemade kettle chips that are easy to make and will vanish faster than the long summer days.
These easy to make Barbecue Chicken Sliders with Broccoli Blue Cheese Slaw are a great way to feed a crowd without spending a ton of money. I purchased all the ingredients at ALDI and was able to make enough sliders to feed about 12 people….12 very hungry people and I had leftovers to spare! You can make the slaw and the chicken a day in advance and then assemble the sandwiches right before your guests arrive. They’d be perfect for a Father’s Day cookout or a 4th of July celebration.
The homemade kettle chips are simple to make and far less expensive than buying bags of commercial chips. Plus, they’re absolutely addictive and if you are able to keep yourself from eating all of them yourself…you’re guests will think you totally went to culinary school. Three ingredients are all you need for the chips…potatoes, oil (for frying) and salt. I used a mandolin to slice the potatoes super thin so they crisped up quickly and were a deep golden brown. If you like your chips a little lighter, turn the heat down on your stove and cook the chips at a lower temp. Here’s a tip….don’t turn your back for a second because these little buggers fry up quickly and taste amazing still warm from the pot. So, another tip…don’t even taste one until your ready to serve them because they will vanish…quickly.
The Broccoli Blue Cheese Slaw is equally quick to make and uses up your broccoli stumps. So…if you’re having broccoli for dinner or are making this amazing Chopped Broccoli Salad with Cherries and Feta, save the stems and throw them through the chute of your food processor. If you don’t have a food processor, you can cut them into tiny matchstick sized pieces or use a vegetable peeler for a ribbon-like slaw. It will all taste the same in the end.
Barbecue Chicken Sliders with Broccoli Blue Cheese Slaw and homemade Kettle Chips is pretty much a complete picnic menu…all you need is a few beverages to round everything out, like a Strawberry Sweet Tart Slushie. Not one of your guests will leave hungry and you’ll still have money left over to buy a little something on your summer vacation.
Disclaimer: This post is sponsored by ALDI. The Suburban Soapbox was compensated, however, all opinions and statements are my own…I love ALDI. 🙂
Get the Recipe: Barbecue Chicken Sliders with Broccoli Blue Cheese Slaw and Kettle Chips
- 3 lbs boneless skinless chicken thighs
- 1 18- ounce bottle Burman's Hickory and Brown Sugar BBQ Sauce, or your favorite BBQ sauce
- 4-5 broccoli stems
- 1 1/2 cups Grimmway Farms Baby Carrots
- 3/4 cup Burman's Real Mayonnaise
- 1/4 cup Priano White Wine Vinegar
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 5 ounces Happy Farms Preferred Crumbles Blue Cheese
- 24 L'oven Fresh Hawaiian Sweet Rolls
- 6 russet potatoes, sliced very thin and patted dry with a paper towel
- canola oil, for frying
- sea salt for seasoning
- Preheat grill. Place the chicken thighs on the grill and cook for 4-5 minutes. Turn the chicken over and brush lightly with barbecue sauce. Cook the chicken until almost done and turn again. Brush the thighs again with the sauce and cook until no longer pink in the middle. Transfer to a platter and allow to rest until they are cool enough to handle. Chop the chicken into small chunks and toss with the remaining sauce. Set aside.
- Shred the broccoli and carrots using the shredder blade of your food processor or a vegetable peeler. Toss the broccoli and carrots in a medium bowl. Set aside.
- In a small bowl, whisk together the mayonnaise, vinegar and sugar until the sugar is dissolved. Pour the dressing over the broccoli and toss to combine. Stir in the blue cheese and stir thoroughly. Season with salt and pepper to taste. Store in an airtight container in the refrigerator until ready to use.
- Heat the about 3 inches of oil in a large dutch oven or heavy bottomed stock pot over medium-high heat. (Or you can use a deep fryer.) Check the oil with a thermometer and when it reaches 375 degrees add about 6-7 potato slices. Fry until the edges are golden and then flip over. Continue frying until deep golden brown. Using a slotted spoon or wire spider, transfer the potatoes to a plate lined with a paper towel and season with salt immediately. Repeat until all the potatoes are fried. Store in an airtight zip top bag until ready to serve.
- Slice the rolls in half lengthwise and top with the barbecue chicken. Spoon the slaw over the chicken and top with the remaining roll half. Repeat until all the sandwiches are assembled, serve with the chips.