Ingredients:

  • 2 kg (4.4 lbs) Boneless, skinless chicken thighs, trimmed
  • 1 large brown onion, roughly chopped (approx. 250g)
  • 1 bottle (330ml or 12 fl oz) dark ale or stout
  • 250 ml (1 cup) low-sodium chicken stock
  • 1 tbsp (15 ml) neutral cooking oil (e.g., rapeseed or vegetable oil)
  • 2 tbsp (30 ml) smoked paprika
  • 1 tbsp (15 ml) light brown sugar, packed
  • 1 tbsp (15 ml) coarse sea salt
  • 1 tsp (5 ml) freshly cracked black pepper
  • 1 tsp (5 ml) garlic powder
  • ½ tsp (2.5 ml) cayenne pepper (optional, for a kick)
  • 500 ml (2 cups) high-quality ready-made BBQ sauce
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (15 ml) Worcestershire sauce
  • 16–20 brioche slider buns (or small potato rolls)
  • Unsalted butter, softened (for toasting buns)
  • 300 g (10 oz) pre-shredded coleslaw mix (white cabbage, red cabbage, carrot)
  • 60 ml (¼ cup) mayonnaise (full-fat is best)
  • 2 tbsp (30 ml) cider vinegar or white wine vinegar
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tsp (5 ml) granulated sugar
  • Pinch of salt and pepper

Instructions:

  1. Mix all ingredients for the Smoky BBQ Rub (paprika, brown sugar, salt, pepper, garlic powder, cayenne pepper). Pat the chicken thighs dry and generously coat all sides with the rub.
  2. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Sear the seasoned chicken in batches for 2–3 minutes per side until nicely browned. Remove and set aside.
  3. Add the chopped onion to the pot and sauté for 5 minutes until soft and translucent.
  4. Pour in the dark ale/stout and scrape up any browned bits from the bottom of the pot (deglazing). Let the liquid bubble for 2 minutes to reduce slightly.
  5. Return the chicken to the pot and add the chicken stock. Bring the liquid to a simmer, then cover the pot. Braise in a preheated oven at 150°C (300°F) for 3 hours, or cook in a slow cooker on Low for 6–7 hours, until the chicken is easily shreddable.
  6. Remove the cooked chicken pieces from the pot and place them on a cutting board. Allow the remaining liquid to cool slightly.
  7. Pour the braising liquid into a medium saucepan. Bring to a rapid boil and reduce the liquid by about half to concentrate the flavor into a rich stock base.
  8. Combine the reduced liquid, the ready-made BBQ sauce, cider vinegar, and Worcestershire sauce in a separate large bowl. Stir to combine the sauce mixture.
  9. Using two forks, shred the chicken finely. Add the shredded chicken to the BBQ mixture and toss until thoroughly coated and glossy. Keep the mixture warm.
  10. Make the Slaw: Whisk together the mayonnaise, vinegar, Dijon mustard, sugar, salt, and pepper. Add the pre-shredded cabbage mix and toss to coat lightly.
  11. Slice the slider buns in half. Lightly butter the cut sides and toast them quickly on a baking sheet under the broiler or in a frying pan until golden brown.
  12. Assemble the Sliders: Spoon a generous mound of the BBQ chicken mixture onto the bottom bun, top with a spoonful of the crunchy slaw, and cap with the top bun. Serve immediately.