Monday, April 29, 2013

BBQ Chicken Sliders

  • 1 1/2 qt water
  • 1/4 cup packed brown sugar
  • 2 tbsp salt
  • 1 tbsp liquid smoke
  • 2 tsp minced garlic
  • 1/2 tsp dried thyme
  • 2 lbs boneless, skinless chicken breast halves
  • 1/3 cup liquid smoke
  • 1 1/2 cups hickory smoked bbq sauce
  • slider buns or dinner rolls
  1. In a large bowl mix brine ingredients, stir to dissolve brown sugar. Reserve 1 cup of bring for cooking chicken and put that cup in refrigerator till ready to cook chicken.
  2. Add chicken in large ziploc bag and add remaining brine. Seal bag, take out as much air as possible. Turn to coat chicken.
  3. Place in large bowl and refrigerate 18-24 hours, turning occasionally.
  4. Remove chicken from brine and transfer to slow cooker. Discard brine in bag.
  5. Add reserved cup of brine and 1/3 cup liquid smoke to chicken. Cook covered on low for 4-5 hours, until chicken is tender.
  6. Remove chicken and let cool slightly. Discard cooking juices.Shred with two forks and return to slow cooker. Stir in bbq sauce and heat through. Serve on buns.

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