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