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Lucy Lucy

BBQ Pulled Chicken Sliders

Juicy, tender, and bursting with flavor, this BBQ Pulled Chicken is a must-try for all barbecue lovers. With smoky spices, a tangy root beer BBQ sauce, and perfectly grilled chicken thighs, this recipe creates a hearty sandwich that’s ideal for gatherings, weeknight dinners, or any time you crave comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course, Sandwiches
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pulled Chicken:
  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
For the Root Beer BBQ Sauce:
  • 1 tablespoon extra virgin olive oil
  • ½ large yellow onion diced
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground cayenne pepper optional
  • ½ cup root beer
  • 1 cup ketchup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons molasses
For Serving:
  • 8 rolls or buns
  • Coleslaw optional

Method
 

1. Prepare the Pulled Chicken:
  1. Heat your grill to 400°F.
  2. In a small bowl, mix paprika, garlic powder, ground cumin, and kosher salt.
  3. Drizzle chicken thighs with olive oil and season generously with the spice rub.
  4. Place the chicken on the grill over direct heat. Grill with the lid closed, flipping once or twice, until cooked through (internal temperature should reach 165°F).
  5. Let the grilled chicken rest for 5 minutes, then shred it using two forks.
2. Make the Root Beer BBQ Sauce:
  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add the diced onion and cook until soft and translucent, stirring frequently.
  3. Stir in chili powder, garlic powder, and cayenne pepper.
  4. Pour in the root beer and stir, followed by ketchup, lemon juice, and molasses.
  5. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.
3. Combine and Assemble:
  1. Add the shredded chicken to the saucepan with the BBQ sauce. Stir to coat the chicken evenly.
  2. Toast the buns lightly for added texture.
  3. Pile the BBQ pulled chicken onto the bottom half of each bun.
  4. Top with coleslaw, if desired, and place the top bun. Serve immediately.

Notes

  • Spice Level: Adjust the cayenne pepper for more or less heat, or omit entirely.
  • Make Ahead: Prepare the BBQ sauce and chicken separately ahead of time. Combine and reheat before serving.
  • Freezing: The pulled chicken freezes well. Store in an airtight container for up to 3 months. Thaw and reheat before serving.
  • Customizations: Add pickles, jalapeños, or a drizzle of ranch for extra flavor.

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