Barbecue Chicken Sliders with Broccoli Blue Cheese Slaw and Kettle Chips
So much flavor packed into these amazing barbecue chicken sliders! Perfect for a weeknight dinner!
3lbsboneless skinless chicken thighs
1 18-ouncebottle Burman's Hickory and Brown Sugar BBQ Sauceor your favorite BBQ sauce
1 1/2cupsGrimmway Farms Baby Carrots
3/4cupBurman's Real Mayonnaise
1/4cupPriano White Wine Vinegar
1/2teaspoonfresh ground pepper
5ouncesHappy Farms Preferred Crumbles Blue Cheese
24L'oven Fresh Hawaiian Sweet Rolls
6russet potatoessliced very thin and patted dry with a paper towel
canola oilfor 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.