Dublin 1891 Chicken Sliders

bar nothin ranch

©2012

AuthorDartagnan
DifficultyIntermediate

"100% true Texas classic recipe from The Goodwill Ambassador of the Great State of Texas"

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Yields1 Serving
Prep Time15 minsCook Time5 hrs 10 minsTotal Time5 hrs 25 mins
 6 medium chicken thighs, boneless, skinless
 12 oz Dublin 1891 Red Colasubstitute: cane sugar Dr. Peppper
 1 ¾ cups ketchup
 ¼ cup kekap manisfound in most large supermarket's Asian section
 1 cup brown sugar
 ¼ cup mesquite honey
 ¼ cup Worcestershire sauce
 1 tsp season salt
 1 tsp Pendry's Pecos Red Chili Powder
 ½ tsp chipotle chile powder, fresh ground fine
 1 tsp granulated garlic
  tsp cayenne pepper
 1 medium sweet onion, minced
 18 Hawaian Rollsor small brioche buns
 18 large spicy dill pickle slices
There are 2 different methods of cooking - indirect heat grill/smoker or crockpot
1

OPTIONAL STEP: On a hot flat griddle or a large cast iron skillet, lightly oil, salt and pepper chicken thighs and flash seer on each side; until a light crust has formed. Remove from heat, reserve juices from standing.

If you are proficient with a smoker/grill, you can do this there; instead of a crockpot. Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.

2

Set Crockpot to High. Add chicken thighs

3

Thoroughly combine Dr. Pepper through sweet onion in sauce pan and heat to low for 10 minutes. (if you have flash seered the thighs, add the juice from the platter they rested on.)

4

Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.

5

Crock on high and covered, cook for 5 hours. IF YOU ARE DOING IT ON YOUR GRILL OR SMOKER, 275-300°, a quick check about 4 hours and a couple stirs.

6

When done, uncover, pull and let cool slightly, with two large forks shred chicken grain.

7

Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.

8

Add pickle slice to slider bottom, add shredded Dublin 1891 Chicken, Finish with a dollop of sauce and some blue cheese coleslaw on top.

Ingredients

 6 medium chicken thighs, boneless, skinless
 12 oz Dublin 1891 Red Colasubstitute: cane sugar Dr. Peppper
 1 ¾ cups ketchup
 ¼ cup kekap manisfound in most large supermarket's Asian section
 1 cup brown sugar
 ¼ cup mesquite honey
 ¼ cup Worcestershire sauce
 1 tsp season salt
 1 tsp Pendry's Pecos Red Chili Powder
 ½ tsp chipotle chile powder, fresh ground fine
 1 tsp granulated garlic
  tsp cayenne pepper
 1 medium sweet onion, minced
 18 Hawaian Rollsor small brioche buns
 18 large spicy dill pickle slices

Directions

There are 2 different methods of cooking - indirect heat grill/smoker or crockpot
1

OPTIONAL STEP: On a hot flat griddle or a large cast iron skillet, lightly oil, salt and pepper chicken thighs and flash seer on each side; until a light crust has formed. Remove from heat, reserve juices from standing.

If you are proficient with a smoker/grill, you can do this there; instead of a crockpot. Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.

2

Set Crockpot to High. Add chicken thighs

3

Thoroughly combine Dr. Pepper through sweet onion in sauce pan and heat to low for 10 minutes. (if you have flash seered the thighs, add the juice from the platter they rested on.)

4

Pour 2 cups of sauce over chicken, reserving rest of sauce for sliders.

5

Crock on high and covered, cook for 5 hours. IF YOU ARE DOING IT ON YOUR GRILL OR SMOKER, 275-300°, a quick check about 4 hours and a couple stirs.

6

When done, uncover, pull and let cool slightly, with two large forks shred chicken grain.

7

Now fold in 1/2 of the reduced, thickened sauce to the shredded chicken.

8

Add pickle slice to slider bottom, add shredded Dublin 1891 Chicken, Finish with a dollop of sauce and some blue cheese coleslaw on top.

Dublin 1891 Chicken Sliders