I love a good roast chicken on a cold winter day. It’s homey and cozy and the leftovers will last you all week. But sometimes by day three, those leftovers are in dire need of a makeover.
So we reached out to Beijing’s resident chicken experts at Larry the Bird, and they hooked us up with an amazing recipe for cheesy barbecue chicken sliders with smoked paprika-boney butter. Enjoy!
CHEESY BARBECUE CHICKEN SLIDERS WITH SMOKED PAPRIKA-HONEY BUTTER
Servings: 12
For the Sliders
1 Larry the Bird roasted chicken, meat removed from the bone and shredded into bite-size pieces
12 soft rolls, cut in half without separating the top from the bottom
24 slices cheddar cheese, cut roughly the width of the soft rolls
½ red onion, sliced thin (reserve the other half for the barbecue sauce)
¼ bunch scallion or green onion, sliced thin
For the Barbecue Sauce
2 tablespoons vegetable oil
½ red onion, minced
2 cloves garlic, minced
1 teaspoon salt
1 ½ cups ketchup
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dijon mustard
1 tablespoon smoked paprika
½ cup apple juice
Heat the vegetable oil in a medium-sized saucepan, add the red onion, garlic, and salt.
Cook over low heat for 2-3 three minutes until translucent, stirring continuously to avoid browning.
Whisk in the remaining ingredients, bring to a simmer, and continue cooking for about 20 minutes or until the sauce has thickened.
For the Smoked Paprika-Honey Butter
¼ cup butter
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon cracked black pepper
2 branches fresh thyme, leaves removed
Melt the butter in a small saucepan on the stovetop or in the microwave.
Stir in the remaining ingredients.
Assembling the Sliders
Fold the pulled chicken meat into the warm barbecue sauce.
Place a slice of cheese on the top and bottom half of each soft roll, then fill with a generous spoonful of barbecue-pulled chicken.
Shower the chicken with sliced red onion and scallion, then close the sliders and arrange on a baking tray.
Brush the smoked paprika-honey butter liberally over the tops of the sliders, then bake at 160° C until the cheese is melted.
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Images: Larry The Bird