Meal Kit
Pulled BBQ Chicken Sliders
with salt and vinegar chips and cole slaw
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat, Soy
Chef
David Padilla
What better way to celebrate America's independence than to enjoy its greatest culinary creation: BBQ! Instead of spending hours tending to a fire, try our chicken sliders on for size. Tender, moist chicken thighs are the perfect part of the chicken for pulling into delicate strands and serving on a slider bun with sweet, sassy, molassey BBQ sauce. Alongside homemade salt and vinegar chips and a creamy cole slaw, this meal will fill you up and leave you with plenty of time to enjoy the fireworks.
In Your Box (serves 2)
- 16 oz. Boneless Skinless Chicken Thighs
- 1 Russet Potatoes
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6 Slider Buns
- 6 oz. Slaw Mix
- 2 fl. oz. White Balsamic Vinegar
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1.875 oz. Mayonnaise
- 1½ oz. BBQ Sauce
- 1 Tbsp. BBQ Spice Rub
- 2 Parsley Sprigs
- 1 tsp. Sugar
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) zPabNZqv
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Calories1080
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Carbohydrates111g
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Net Carbs107g
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Fat45g
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Protein58g
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Sodium930mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Start the Potatoes
Cut potatoes into 1/8" rounds. Place potatoes on one half of prepared baking sheet. Toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Bake 20 minutes, rotating pan halfway through.
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2 Prepare the Ingredients
Stem and mince parsley. Combine slaw mix, sugar, half the vinegar, mayonnaise, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Toss to coat evenly and refrigerate until ready to plate. Rinse chicken thighs, pat dry, and season both sides with BBQ seasoning.
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3 Cook the Chicken
Heat 2 tsp. olive oil in a medium pan over medium-high heat. Place chicken thighs in hot pan and cook 2 minutes per side, or until golden brown. Remove from heat. Once potatoes have baked 20 minutes, remove any browned pieces to a plate and place chicken thighs on other half of baking sheet. 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 rest 5 minutes.
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4 Finish the Potatoes
Return any removed potatoes to baking sheet and 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.
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5 Pull the Chicken
Remove plastic wrap from bowl containing chicken thighs. Using two forks, shred cooked chicken and toss with BBQ sauce.
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6 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 dig in!
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