Pale Ale Pulled Chicken Sliders
Cozy up on a cold night real soon to these pale ale pulled chicken sliders. Making these is a comfort food experience that will go well with a nice cool beer and some time by the fire pit afterwards. Rolling out new recipes has been my game this first week of 2018. I set out each year by being intentional in every facet of my life by writing it all out, planning and plugging into my calendar. This was one of those recipes that I am glad I tried out, because my sons kept asking for more when they cleaned their plates. Meals like that satisfy me. Seeing my boys eat a lot is the pinnacle of mom winning for me. It must be a cultural thing. Having been raised Cuban, it was expected that you finished your meals and then your parents and grandparents would insist on feeing you even more. Nothing brought them greater joy. If you’re looking to satisfy some small bellies or that of your own, make this and you’ll be ever so happy.
Pale Ale Chicken Sliders
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
Prepare
Pickle the onion
1. Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil.
2. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.
Cook the chicken
1. Position a rack in the center of the oven, and heat the oven to 325°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.
- 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
- 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.
