Spicy Chicken Sliders with a Whole Smoked Chicken

By HowToBBQRight · 240 min

Ingredients

Instructions

1. Spray the chicken skin with vegetable cooking spray and season generously with Killer Hogs Hot Rub.
2. Set up the grill or smoker for indirect cooking at 350 °F, using pecan pellets or wood.
3. Place the chickens on the cooking rack and cook until the internal temperature in the breast reaches 165 °F.
4. Take the chickens off the grill, cover loosely with foil and rest for 20 minutes.
5. Pull the chicken into bite-sized pieces, discarding the bones.
6. To make the sauce, whisk together 2 cups mayonnaise, 1/4 cup apple cider vinegar, 1 1/2 tablespoons 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 and the juice of 1 lemon. Refrigerate for 2 hours.
7. To make the pickled onions, bring 1 1/2 cups apple cider vinegar to a boil in a small pot over medium heat. Add 1 tablespoon white sugar, 1/2 tablespoon kosher salt and a pinch of red pepper flakes, and stir until the sugar dissolves. Take off the heat, add 1 sliced red onion, toss and transfer to a heatproof container. Refrigerate for 3-4 hours.
8. To assemble, split the slider rolls, lay dill pickle slices on the bottom half, top with pulled chicken and sauce, add pickled onion, then close with the top half.

Summarized from HowToBBQRight's video. Watch it for the details.

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