Pulled BBQ Chicken Sliders

with salt and vinegar chips and cole slaw

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Russet Potatoes
  • 2 Parsley Sprigs
  • 6 oz. Slaw Mix
  • 1 tsp. Sugar
  • 2 fl. oz. White Balsamic Vinegar
  • Info
    1.875 oz. Mayonnaise
  • 16 oz. Boneless Skinless Chicken Thighs
  • 1 Tbsp. BBQ Spice Rub
  • 1½ oz. BBQ Sauce
  • Info
    6 Slider Buns

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.

  • Nutrition (per serving)

  • Calories
    1085
  • Carbohydrates
    111g
  • Fat
    45g
  • Protein
    58g
  • Sodium
    931mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Pan

Before You Cook

  • 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, ½ tsp. salt, and a pinch of pepper. Bake 20 minutes, rotating pan halfway through.

  • 2

    Prepare the Ingredients

    Stem and mince parsley. Combine slaw mix, sugar, half the vinegar, mayonnaise, ¼ 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.

  • 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.

  • 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.

  • 5

    Pull the Chicken

    Remove plastic wrap from bowl containing chicken thighs. Using two forks, shred cooked chicken and toss with BBQ sauce.

  • 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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