recipe

Smoky Chicken Sliders with White BBQ Sauce

5.0

Slowly bathed in a marinade of golden Northern Michigan craft beer, these smoky, peppercorn-encrusted chicken thighs are then barbecued with the essence of charcoal and hardwood until they’ve reached succulent, pull-from-the-bone, tender perfection.

Tossed with thick meaty cuts of chopped bacon and lightly drizzled in a creamy white barbecue sauce, ...

Show More

Ingredients

Northern Michigan IPA Beer Marinade
1
bottle IPA beer, under 70 IBUs
1/2
cup olive oil
1/4
cup dijon mustard
3
tablespoons brown sugar
4-6
garlic cloves, smashed
2
shallots, finely sliced
2
teaspoons kosher salt and ground black peppercorn to taste
Peppercorn and Herb Dry Rub
1/2
cup ground black peppercorn
1 1/2
tablespoons kosher salt to taste
1
teaspoon onion powder
1
tablespoon garlic powder
1
tablespoon dried thyme
1
tablespoon dried oregano
1
teaspoon dried mustard
Chicken Thigh Apple Beer Spray
1
cup apple juice
1/2
cup IPA beer
Blanco BBQ Sauce
1
cup all-natural mayonnaise
1/4
cup apple cider vinegar
1/4
cup white distilled vinegar
1
tablspoon horseradish
2
teaspoons lemon juice
2
teaspoons garlic powder
1
teaspoon white sugar
1
teaspoon dried mustard
 
kosher salt to taste
 
fresh ground peppercorn to taste
 
cayenne pepper to taste
Beer Marinated Smoky Chicken Thigh Sliders with Creamy White BBQ Sauce
3-5
pounds boneless chicken thighs, trimmed
 
Northern Michigan IPA beer marinade, recipe above
 
Peppercorn and Herb Dry Rub, recipe above
12-16
ounces thick center-cut bacon strips
 
Applewood woodchips
 
chicken thigh apple-beer spray, recipe above
 
blanco BBQ sauce, recipe above
 
coleslaw and pickle to garnish
1
dozen slider rolls, lightly buttered and toasted

Directions

1

Northern Michigan IPA Beer Marinade:
Pour all ingredients into a pot and whisk until thoroughly combined.

2

Over medium heat with the pot lid on, bring to a gentle boil for 5-7 minutes, or until sugar and salt are dissolved.

3

Remove from heat and allow to cool entirely.

4

Place the chicken a large re-sealable, air-tight plastic bag.

5

Pour in the marinade, ensuring the meat is entirely covered. Refrigerate for 8 hours or up to overnight.

6

Peppercorn and Herb Dry Rub:
In a food processor, pulse together all ingredients. Set aside.

7

Chicken Thigh Apple-Beer Spray:
Combine liquids in a spray bottle. Set aside.

8

Blanco Barbecue Sauce:
Whisk together all ingredients in a small bowl.
Set aside.

Hot Tip: For thicker sauce, add 1 teaspoon mayonnaise. For thinner sauce, add 1 teaspoon water.
9

Beer-Marinated Smoky Chicken Thigh Sliders with Creamy White Barbecue Sauce:
Evening before grilling: prepare beer marinade and submerge chicken.

10

Refrigerate for 8 hours, up to overnight, per instructions above.

11

Remove chicken from refrigerator two hours before grilling.

12

Roll in a bed of Peppercorn and Herb Dry Rub, then cover with plastic wrap and rest at room temperature.

13

Prepare Blanco Barbecue Sauce and Chicken Thigh Apple-Beer Spray.

14

Roast bacon over rimmed baking sheet in 400-degree F pre-heated oven until crisp.

15

Remove bacon from oven, place on paper towel-lined plate to cool.

16

Roughly chop bacon and set aside.

17

Preheat grill to 300 degrees F using the 2-zone grilling method and apply your wood chips over the hottest direct-heat grill grates.

Hot Tip: For the two-zone cooking method, Heat only one side of the grill, creating one hot direct heat zone and one cooler indirect heat zone. This technique is imperative to the cooking process. Adjust your burners according to the following heat recommendations. For a 1-burner grill: Turn the grill to high, then use the warming shelf lined with tin foil, removing the meat from direct contact with the grill grates. For a 2-burner grill: Turn right side of the grill to high and leave the left side off. For a 3-burner grill: Turn far right side of the grill to high, the middle to low-medium and the left side off. For a 4-burner grill: Turn far right side of grill to high, middle right to medium, middle left to low, and leave the far left zone off.
18

Once grill is to temperature, place chicken thighs over indirect cooler grates.

19

Rotate chicken and spray intermittently to keep exterior moist. When the chicken’s internal temperature reaches 150 degrees F, turn all burners to max heat and begin to brush on layers of the Blanco Barbecue Sauce until internal temperature reaches 165 degrees F.

20

Remove from grill and tent loosely with tin foil for 10-15 minutes.

21

Using two forks, shred the meat and toss with Blanco Barbecue Sauce.

22

To plate, place between two toasted buns, over coleslaw and sliced pickles. Serve alongside a cold brewski, baked beans and homemade macaroni and cheese.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
View More Recipes Like This