Makes 8-10 sliders
1 ½ lb boneless, skinless chicken thighs
3 T. butter
pinch of red pepper flakes
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 ½ in. piece ginger, finely chopped
½ C ketchup
7oz jar hoisin sauce
½ C dark beer
1 T dk brown sugar
1 T rice wine vinegar
Pickled onions: (optional)
1 red onion, cut in half lengthwise and thinly sliced
½ C rice wine vinegar
2 T honey
3 T Olive Oil
2 tsp kosher salt
½ tsp Fresh black pepper
sharp white cheddar, shredded
BBQ Sauce: In a saucepan over medium high heat, melt butter. Add red pepper flakes, garlic, ginger, shallots and sauté until soft. Add remaining ingredients. Reduce heat to low and simmer for 10 minutes. Set aside.
Preheat oven to 350 degrees. In a baking dish, pour some sauce over chicken and set aside remaining sauce to spread on buns. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until the internal temperature of the chicken thigh reaches 165 degrees. (If you do this ahead you can reheat on the grill.)
Brush chicken with extra sauce. Grill chicken over high heat just long enough to get nice grill marks, 1-2 minutes on each side. Remove from heat and let rest. Cut pieces to fit on slider buns.
To Grill: Alternately grill completely 5 min a side or until internal temperature reaches 165 degrees.
To serve: Place a piece of chicken on the bottom bun. Top with extra sauce and cheese. (If you have one….melt cheese using a kitchen torch.) Finish with pickled onion and cilantro.