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Dublin 1891 Chicken Sliders

Yields1 ServingPrep Time15 minsCook Time5 hrs 10 minsTotal Time5 hrs 25 mins

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

 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
 ⅓ tsp cayenne pepper
 1 medium sweet onion, minced
 18 Hawaian Rollsor small brioche buns
 18 large spicy dill pickle slices
 1 recipe Point Reyes Slaw
 Scallions, for garnish
1

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

OPTIONAL STEP: On a hot flat griddle or a large cast iron skillet, lightly oil, salt, pepper and garlic chicken thighs.
Flash sear on each side (but do not cook them); until a light crust has formed. Remove from heat, reserve juices from standing.

3

Preheat a cast iron pot and lid with indirect heat to 300°. Roll some fruit smoke if desired.

OR
4

Set Crockpot to High. Add chicken thighs

5

Thoroughly combine Dublin 1891/Dr. Pepper through sweet onion in sauce pan and heat to low for 10 minutes. (if you have flash seared the thighs, add the juice from the platter they rested on.)

6

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

7

On your grill or smoker - 275-300°, a quick check about 3 and again at 4 hours and a couple stirs.

8

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

9

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

10

Add pickle slice to the bottom of your toasted or untoasted roll, add shredded Dublin 1891 Chicken, Finish with a dollop of sauce and some Point Reyes Slaw on top. Garnish with scallions.