The best part about watching the Super Bowl (aside from the outrageous commercials) is the food…and the pretentious craft beer, of course. I have a lot of fun whipping up bar food for the big game. Wings and potato skins are never in short supply. For the Super Bowl this year, I decided to make pulled chicken. Two years ago, I made pulled pork. It was smoky, tangy, sweet…divine. We had a few friends over and there were at least four people who I later found out didn’t eat pork. Sometimes I think pork gets such a bad rap. Poor Porky. Don’t get me wrong. I know it’s not the healthiest thing a person can eat. But what is? There’s nothing you can say to make me give up bacon. As with most things, moderation is key.

Anyway, I decided to do chicken this time because everybody eats chicken. Right?
oven_roasted_chickenI started by roasting chicken breasts and thighs in the oven. Using both white and dark meat gives the pulled chicken a very similar texture to pulled pork. Sliders work best for a crowd, especially when there are other dishes to be enjoyed. pulled_chicken_sliders_closeup3Be careful not to overdo the barbecue sauce. And don’t forget the coleslaw. The cool, creamy crunch of the coleslaw is the perfect companion for the savory and spicy favors of the chicken.

BBQ Pulled Chicken Sliders
Yields 24
Prep Time
45 min
Cook Time
2 hr
Prep Time
45 min
Cook Time
2 hr
  1. 4 chicken breasts
  2. 4 chicken thighs
  3. 1 bottle barbecue sauce (I use Sweet Baby Ray's Original)
  4. 1 cup lager beer (like Brooklyn Lager or Sam Adams Boston Lager)
  5. 1/2 cup (low sodium) chicken stock
  6. 2 tbs maple syrup
  7. 3 tbs red wine vinegar
  8. 2 tbs liquid smoke
  9. 2 tablespoons kosher salt
  10. 1 tablespoon minced garlic
  11. 1 tablespoon coarse black pepper
  12. 2 teaspoons celery salt
  13. 1 teaspoon cumin
  14. 1 teaspoon celery salt
  15. 1 teaspoon coriander
  16. 1 teaspoon smoked paprika
  17. 1/2 teaspoon cayenne (optional)
  1. In a bowl, season chicken with kosher salt, black pepper and liquid smoke. Cover and sit in the fridge for at least 30 minutes.
  2. Preheat oven to 400 degrees.
  3. Remove chicken from the fridge and arrange on a baking sheet.
  4. Lightly drizzle chicken with olive oil.
  5. Roast chicken in the oven for 1 hour. Remove chicken from the oven and allow it to cool.
  6. Once chicken has cooled, separate meat from skin and bones; pull chicken apart.
  7. Heat a heavy bottomed pot or dutch oven to medium-high heat.
  8. Pour in barbecue sauce, beer, maple syrup, chicken stock and red wine vinegar; Stir.
  9. Bring sauce mixture to a gentle boil.
  10. Add shredded chicken to the sauce mixture, stir to evenly coat chicken; Reduce heat to medium.
  11. Add minced garlic, cumin, celery salt, coriander, paprika and cayenne pepper (optional). Stir, then cover.
  12. Simmer chicken covered for 45 minutes, stirring occasionally.
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