Pulled BBQ Chicken Sliders

Ingredients

• 2 Parsley Sprigs
• 6 oz Slaw Mix
• 1 tsp. Sugar
• 2 oz White Balsamic Vinegar
• 1 ⅞ oz Mayonnaise
• 1 Lb. Boneless Skinless Chicken Thighs
• 1 Tbsp. BBQ Spice Rub
• 1 ½ oz BBQ Sauce
• 6 Slider Buns
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Be sure to keep an eye on potato chips as they bake. They will likely brown at an uneven rate, so carefully remove golden brown chips to a plate while remaining potatoes catch up. Try serving slaw on your slider for the ultimate BBQ experience. Dark meat is ideal for making pulled chicken as it remains tender, juicy, and shreds nicely after prolonged

2. 2

   Start the Potatoes: Cut potatoes into ⅛” rounds. Place potatoes on olive oil, ½ tsp. salt, and a pinch of pepper. Bake 20 minutes, rotating pan halfway through.

3. 3

   Finish the Potatoes: brush all potatoes with remaining vinegar. Bake 5-7 more minutes, or until golden brown. Some chips may finish faster than others, so watch closely.

4. 4

   Prepare the Ingredients: Stem and mince parsley. Combine slaw mix, sugar, half the vinegar, mayonnaise, ¼ tsp. salt, and evenly and refrigerate until ready to plate. Rinse chicken thighs, pat dry, and season both sides with Pull the Chicken

5. 5

   Remove plastic wrap from bowl containing chicken: thighs. Using two forks, shred cooked chicken and toss with BBQ sauce.

6. 6

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Place chicken thighs in hot pan and cook 2 minutes per side, or until golden brown.

7. 7

   Remove from heat. Once potatoes have baked 20: minutes, remove any browned pieces to a plate and Bake 10 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Remove chicken to a bowl, cover with plastic wrap, and let

8. 8

   Plate the Dish: Divide chicken among slider buns and place three on a plate. Serve with slaw and potato chips. Garnish chips with parsley. Tuck a napkin into your shirt and recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Make sure potatoes are fully coated with olive oil to allow for even browning. • Keep an eye on potato chips as they cook and remove browned potatoes early if vinegar is used twice in this recipe. Half adds flavor to cole slaw and remaining flavors the recipe before you start–we promise it will be time