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Recipe

Pale Ale Pulled-Chicken Sliders

Scott Phillips

Yield: Makes 24 sliders

Servings: 10 to 12

The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.

Ingredients

For the pickled onion

  • 1 12-oz. bottle American pale ale
  • 3/4 cup white-wine vinegar
  • 1 tsp. granulated sugar
  • Kosher salt
  • 1 medium red onion, thinly sliced

For the chicken

  • 3 lb. boneless, skinless chicken thighs, trimmed
  • 4 medium cloves garlic, smashed
  • 2 Tbs. honey
  • 2 Tbs. tomato paste
  • Kosher salt
  • 1 12-oz. bottle American pale ale
  • 4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
  • 3/4 cup mayonnaise

For assembly

  • 24 slider buns, preferably pretzel or whole grain
  • 2 cups baby arugula

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 80
      Sodium (mg): 560
      Carbohydrates (g): 33
      Fiber (g): 1
      Sugar (g): 7
      Protein (g): 27

Preparation

Pickle the onion

  • Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.

Cook the chicken

  • Position a rack in the center of the oven, and heat the oven to 325°F.
  • Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer.  Pour over the chicken.
  • Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
  • With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
  • Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
  • Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.

Make Ahead Tips

The chicken and the garlic mayonnaise can be prepared up to 3 days ahead; refrigerate both and reheat the chicken before serving.

The pickled onions can be refrigerated for up to 3 weeks in a covered container.

Reviews

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Reviews

  • momsstuffing | 06/25/2017

    Very easy and tasty.

  • Krispie | 11/28/2016

    This was easy and tasty. I would definately make again! I followed the recipe exactly.

  • User avater
    TheMomChef | 10/09/2016

    Tangy, crunch onions, spicy chicken, smooth, creamy mayo. What could be better? You can read my full review at Taking On Magazine: http://www.takingonmagazines.com/pale-ale-pulled-chicken-sliders/

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