BBQ Chicken Quarter Sliders
BBQ Chicken Quarter Sliders
Ingredients
For the BBQ Chicken
- 4 chicken hind quarters, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water, or chicken broth
- 1 cup barbeque sauce, your favorite
- 1 tablespoon Frank's RedHot sauce, or to taste
For the Sliders
- 1 tablespoon butter
- 1/2 yellow onion, medium, thinly sliced
- 12 white corn tortillas, small (4-inch)
- 2 cups shredded lettuce, such as romaine or iceberg
- 1/2 cup dill pickle chips
- 1/4 cup crispy fried jalapenos
- 1/4 cup crispy fried onions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Pat the chicken hind quarters dry with paper towels. Season generously with salt and black pepper on all sides. Place chicken in the prepared baking dish and pour the water or chicken broth around the chicken.
⏱️ 5 min
- 3
Bake the chicken for 75 to 90 minutes, or until the internal temperature reaches 175°F and the meat is very tender and easily pulls away from the bone. The skin should be nicely browned and crispy.
⏱️ 90 min•🌡️ 375
- 4
Carefully remove the chicken from the oven and transfer to a large bowl. Let it cool for a few minutes until it's comfortable to handle. Discard the skin and bones, then use two forks to shred the chicken meat into bite-sized pieces.
⏱️ 10 min
- 5
To the shredded chicken, add the barbeque sauce and Frank's RedHot sauce. Toss well to ensure all the chicken is evenly coated. Set aside.
⏱️ 3 min
- 6
While the chicken is cooling, melt the butter in a medium skillet over medium heat. Add the thinly sliced yellow onion and sauté for 8 to 10 minutes, or until softened and lightly caramelized. Remove from heat.
⏱️ 10 min
- 7
Warm the white corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in the oven for 5-7 minutes.
⏱️ 5 min
- 8
Assemble the sliders: Place a spoonful of BBQ chicken onto each warm tortilla. Top with a small amount of sautéed onion, shredded lettuce, a few dill pickle chips, crispy fried jalapenos, and crispy fried onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Chicken Quarter Sliders
Ingredients
For the BBQ Chicken
- 4 chicken hind quarters, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water, or chicken broth
- 1 cup barbeque sauce, your favorite
- 1 tablespoon Frank's RedHot sauce, or to taste
For the Sliders
- 1 tablespoon butter
- 1/2 yellow onion, medium, thinly sliced
- 12 white corn tortillas, small (4-inch)
- 2 cups shredded lettuce, such as romaine or iceberg
- 1/2 cup dill pickle chips
- 1/4 cup crispy fried jalapenos
- 1/4 cup crispy fried onions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Pat the chicken hind quarters dry with paper towels. Season generously with salt and black pepper on all sides. Place chicken in the prepared baking dish and pour the water or chicken broth around the chicken.
⏱️ 5 min - 3
Bake the chicken for 75 to 90 minutes, or until the internal temperature reaches 175°F and the meat is very tender and easily pulls away from the bone. The skin should be nicely browned and crispy.
⏱️ 90 min•🌡️ 375 - 4
Carefully remove the chicken from the oven and transfer to a large bowl. Let it cool for a few minutes until it's comfortable to handle. Discard the skin and bones, then use two forks to shred the chicken meat into bite-sized pieces.
⏱️ 10 min - 5
To the shredded chicken, add the barbeque sauce and Frank's RedHot sauce. Toss well to ensure all the chicken is evenly coated. Set aside.
⏱️ 3 min - 6
While the chicken is cooling, melt the butter in a medium skillet over medium heat. Add the thinly sliced yellow onion and sauté for 8 to 10 minutes, or until softened and lightly caramelized. Remove from heat.
⏱️ 10 min - 7
Warm the white corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in the oven for 5-7 minutes.
⏱️ 5 min - 8
Assemble the sliders: Place a spoonful of BBQ chicken onto each warm tortilla. Top with a small amount of sautéed onion, shredded lettuce, a few dill pickle chips, crispy fried jalapenos, and crispy fried onions. Serve immediately.
⏱️ 2 min