Smoked Chicken Sliders

Alright, folks, gather ’round because today we’re diving headfirst into the world of smoked chicken sliders! These little flavor-packed wonders are the ultimate crowd-pleasers, and trust me, there’s no better way to satisfy your cravings. So, let me take you on a tasty journey, from prep to plate, and spill the beans on some insider tips and tricks along the way.

How to Make Smoked Chicken Sliders

I can practically taste those juicy sliders already! Here’s a quick rundown of how to make these mouthwatering treats:

1. Get the Right Bird: Start with some boneless chicken thighs. They’re tender, flavorful, and perfect for smoking. Season ’em up with your favorite rub or spices.
2. Fire Up the Smoker: While the chicken’s soaking in those seasonings, get your smoker up and running. Now, about those wood chips! But we’ll get to that in a minute.
3. Smoke ‘Em Low and Slow: Pop those seasoned chicken thighs onto the smoker racks, and let them dance in the smoky haze for a couple of hours at around 225°F (that’s 107°C for my metric pals). The low and slow method will make them extra tender and smoky.
4. Sauce It Up: About an hour in, start basting your chicken with your favorite barbecue sauce. This step adds a layer of flavor that’ll make your taste buds sing.
5. The Bun Situation: While your chicken’s doing its smoky thing, lightly toast some slider buns. It’s all about that perfect balance of crispy and soft.
6. Stack ‘Em Up: Once your chicken reaches an internal temp of 165°F (74°C), it’s time to assemble those sliders. Slap a piece of smoked chicken on the bun, add some coleslaw or pickles for a zingy crunch, and top it off with the other half of the bun.
7. Dive In: Grab a slider, take a big ol’ bite, and let the flavors do their happy dance in your mouth. You won’t be disappointed!

What Type of Wood Chips to Use for This Recipe?

Ah, the million-dollar question! When it comes to smoking chicken, the choice of wood chips can make or break your flavor game. I’m a fan of fruitwood chips like apple or cherry for poultry. They give your meat a mild, sweet, and slightly fruity flavor that pairs perfectly with the smokiness. Hickory and oak are solid choices too, if you’re going for a bolder taste.

Additional Tips

• Patience is Key: Remember, smoking is a slow process. Don’t rush it! Low and slow is the name of the game.
• Brine it if You Got It: If you’ve got the time, brine your chicken for a few hours before smoking. It’ll amp up the juiciness factor.
• Keep an Eye on the Temp: Invest in a meat thermometer to ensure your chicken is cooked to perfection.
• Play with Rubs: Experiment with different rubs and seasonings to find your personal flavor heaven.

What to Serve

Now, what’s a good slider without some killer sides, right? I love serving my smoked chicken sliders with some crispy sweet potato fries and a tangy slaw. The fries add that perfect crunch, and the slaw cuts through the smokiness with its refreshing bite. Of course, a cold beverage or two doesn’t hurt either!

What to Do with Leftovers

Believe it or not, there are times when there are leftover sliders (yeah, I know, shocking). But hey, it happens! Here’s what you can do:

• Slider Salad: Chop up those leftover sliders and toss ’em into a fresh salad with some greens, tomatoes, and a zesty vinaigrette.
• Slider Hash: Dice ’em up, mix ’em with some sautéed onions and peppers, and you’ve got yourself a mean breakfast hash.
• Slider Reheat: Pop ’em back in the smoker or oven for a quick reheat and enjoy ’em all over again!

So there you have it, folks, the lowdown on smoked chicken sliders!! It’s a finger-lickin’ good time, and you’ll be the barbecue champion of your neighborhood in no time. Now, go forth, grillmasters, and let the smoky magic happen! Thanks for hanging out with me today, and remember, “Smokin’ sliders, it’s the flavor ride!”

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Smoked Chicken Sliders

Looking for a mouthwatering smoked chicken sliders recipe? Look no further! Easy, delicious, and sure to impress your guests.

Course Main Course

Prep Time 20 minutes

Cook Time 2 hours

Servings 6

Ingredients

• 2 lbs 900g boneless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper adjust to taste
• 1 cup barbecue sauce your choice
• Slider buns
• Pickles optional

Instructions

Preparing the Chicken

1. In a small mixing bowl, combine the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper to create your chicken rub.
2. Pat the chicken thighs dry with paper towels. Drizzle olive oil over the chicken and rub it in to ensure even coating.
3. Sprinkle the chicken rub mixture evenly over both sides of the chicken thighs, pressing it into the meat. Let them sit at room temperature for about 15 minutes to absorb the flavors.

Firing Up the Smoker

1. Meanwhile, prepare your smoker for indirect heat at 225°F (107°C). If using charcoal, add charcoal briquettes to one side of the smoker and place a drip pan filled with water on the other side. If using a wood pellet smoker, set it to the desired temperature with your choice of fruitwood or hardwood pellets.

Smoking the Chicken

1. Once your smoker reaches the desired temperature, place the seasoned chicken thighs on the grate, skin side up. Close the lid and let them smoke for about 1.5 to 2 hours.
2. After the first hour of smoking, baste the chicken thighs with barbecue sauce using a basting brush. Repeat this process every 30 minutes until the internal temperature of the chicken reaches 165°F (74°C).
3. When the chicken hits the magic temperature, remove it from the smoker and tent it with aluminum foil. Let it rest for 10 minutes to lock in those juices.

Assembling the Sliders

1. Slice the slider buns in half and toast them lightly on the smoker or grill for that perfect crispiness.
2. Place a piece of smoked chicken on the bottom half of each bun and top it off with the other half of the bun. You can also add pickles for extra zing, if you like.