Smoked Whole Chicken, pulled and served with a Spicy White BBQ Sauce on a slider bun #spicychickenslider #wholesmokedchicken #howtobbqright
Spicy Chicken Sliders
This Spicy Chicken Sliders recipe is perfect for the first week of football and a Labor Day BBQ. You only need a few ingredients and most of the work can be done ahead of time.
I start with a couple whole chickens (about 4-5lbs ea). Remove the chickens from the packaging and discard the giblets. Trim away any excess fat from the neck or cavity area and pat the outer skin dry with paper towels.
Spray the skin with vegetable cooking spray and season with a good dose of Killer Hogs Hot Rub (substitute your favorite spicy seasoning if you want).
Prepare your grill or smoker for indirect cooking at 325 degrees. I used my Traeger pellet grill running on Pecan pellets for flavor. The important part here is to maintain the temperature at 350 degrees for the skin to cook properly.
Place the chickens on the cooking grate and cook for 30 minutes. At this point, insert a wired cooking probe into the breast of one of the birds. I used a Thermoworks DOT for this -
Continue to cook until the internal temperature reaches 165 degrees in the breast. Before removing from the grill, verify the internal temperature with a handheld thermometer (I use a Thermapen for accuracy -
Carefully take the chickens off the pit and cover loosely with aluminum foil. Rest on the counter for 20 minutes; then pull the chicken apart by hand (wear some cotton glove liners under nitrile gloves).
To build the spicy chicken sliders I use Hawaiian slider rolls. Separate the roll and start with a few slices of dill pickles.
Top with a good heaping of the pulled chicken drizzled with a spicy white sauce (you can find that recipe below). Place a few slices of pickled red onion on top and the remaining bun top and skewer with a toothpick to hold everything together.
You can assemble this prior to serving or set it up “bar” style for your guests to build their own. 1 whole, smoked chicken will make enough sliders for 8-10 people.
Spicy Chicken Sliders Ingredients:
- 1 or 2 Whole Chickens (depending on how many you want to make)
- 2 Tablespoons Killer Hogs Hot Rub
- 16oz Spicy White Sauce *recipe below
- 1 package Hawaiian Slider Rolls
- Dill Pickle Slices
- Pickled Red Onion *recipe below
Spicy Chicken Sliders Directions:
1. Remove Chicken from packaging. Check cavity for giblets and trim excess fat. Pat chicken dry with paper towel.
2. Spray the outer skin with Vegetable cooking spray. Season well with Killer Hogs Hot Rub.
3. Prepare pellet smoker or other grill/smoker for indirect cooking at 350 degrees using pecan pellets/wood for flavor.
4. Place chicken on cooking rack and cook until internal temperature reaches 165 in the breast.
5. Remove chicken from grill and rest loosely covered with aluminum foil for 20 minutes.
6. Pull chicken into bite size pieces discarding the bones.
7. To make the sliders: Place a couple dill pickle slices on the bottom portion of the roll. Top with Pulled Chicken and Spicy White Sauce. Add a few pickled red onion slices and the top roll and serve.
Spicy White Sauce Recipe:
- 2 cups Mayonnaise
- 1/4 cup Apple Cider Vinegar
- 1 1/2 Tablespoon White Sugar
- 1 Tablespoon Black Pepper
- 1/2 Tablespoon Granulated Garlic
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Crushed Red Pepper Flakes
- 1/2 teaspoon Ground White Pepper
- 1/4 teaspoon Cayenne Pepper
- Juice of 1 lemon
Combine ingredients in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator.
Pickled Red Onion Recipe:
- 1 Red Onion peeled & sliced into rings
- 1 1/2 cup Apple Cider Vinegar
- 1 Tablespoon White Sugar
- 1/2 Tablespoon Kosher Salt
- Pinch of Crushed Red Pepper Flakes
Bring vinegar to a boil in a small pot over medium heat. Add sugar, salt, and red pepper flakes, stir to dissolve sugar. Remove from heat and add red onion slices. Toss to combine and place in a heat safe container to pickle. Place in refrigerator for 3-4 hours. Pickled Onions will keep for up to a week in the refrigerator.
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