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.
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.
Easy and delicious. I made this in my insta pot. Boiled the beer for 1 min with the lid off, then whisked in the other sauce ingredients. Added the chicken, tossed to coat then pressure cooked on high for 15 min followed by 5 min natural release then manual. Removed the chicken and garlic and reduced sauce per the recipe using the saute setting. Came out great! Served on pretzel buns with recipe toppings as suggested. Will be making this again!
Very easy and tasty.
This was easy and tasty. I would definately make again! I followed the recipe exactly.
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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