Hassle-free 30-day returns, postage-paid

Free shipping on all orders over $100
Recipe of BBQ Pulled Chicken Sliders

Recipe of BBQ Pulled Chicken Sliders

by Elaine wang in Recipes

Recipe of BBQ Pulled Chicken Sliders

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup BBQ sauce
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • salt and pepper to taste
  • a bag of slider buns
  • coleslaw for topping (optional)

Instructions:

  • Season the chicken thighs with smoked paprika, cumin, onion powder, garlic powder, salt, and pepper.
  • Heat your Sensarte PASCA Nonstick Sauté Pan over medium to high heat.
  • Add a touch of oil and sear the chicken thighs on both sides until golden brown. Remove and set aside.
  • In the same pan, sauté the chopped onion and minced garlic until softened and fragrant.
  • Return the seared chicken thighs to the pan. Pour in the BBQ sauce, ensuring the chicken is well-coated.
  • Cover the pan and simmer on low heat for 20-25 minutes or until the chicken is tender and easily shreds.
  • Using two forks, shred the cooked chicken directly in the pan, allowing it to soak up the flavorful BBQ sauce.
  • If you're using the Sensarte Nonstick Griddle or Grill Pan, lightly toast the slider buns for that perfect crunch.
  • Spoon a generous amount of the BBQ pulled chicken onto each bun. Top with coleslaw if desired for a refreshing crunch.
  • Arrange the sliders on a platter and let everyone dig in. Serve with extra BBQ sauce on the side for dipping. Enjoy!
    Previous Post Next Post

    Related Posts

    Recipe of Homemade Creme Brûlée

    Recipe of Homemade Creme Brûlée

    Ingredients: 6 egg yolks ¼ cup granulated sugar 1 tsp pure vanilla extract 4 tbsps whipping cream ¾ cup whole milk Instructions: Preheat your oven to 325°F in advance. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and slightly thickened. Add in the vanilla extract and continue to mix until everything is well combined. Grab your Sensarte PASCA Nonstick Sauce Pan, gently warm the whipping cream and whole milk over low heat. Be careful not to bring it to a boil; you just want it warm, not scalding. Slowly pour the warm milk and cream mixture into the bowl with the egg yolks, stirring continuously to avoid curdling. Strain the combined mixture through a fine-mesh sieve into another bowl. This step ensures a silky-smooth custard by removing any potential bits of cooked egg. Pour the custard mixture evenly into your ramekins, filling them almost to the top. Place the filled ramekins in a deep baking dish and add hot water to the dish, creating a water bath. The water level should reach about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven. Bake for approximately 35-40 minutes, or until the edges are set but the center remains slightly jiggly. Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate the custards for at least 2 hours or, ideally, overnight for a richer flavor and texture. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden and crispy crust. Allow the caramelized sugar to harden for a minute before serving. Serve your homemade Creme Brûlée with a flourish and enjoy the rich, creamy goodness!

    Learn more
    Recipe of Sautéed Spinach with Garlic and Lemon

    Recipe of Sautéed Spinach with Garlic and Lemon

    Ingredients: 8 cups fresh spinach leaves, washed and dried 2 tbsps olive oil 3 cloves garlic, minced zest of 1 lemon juice of ½ lemon salt and pepper, to taste red pepper flakes (optional, for a spicy kick) Instructions: Wash the spinach leaves thoroughly and pat them dry using paper towels or a clean kitchen towel. Ensure they are completely dry to prevent excess moisture during cooking. Place your Sensarte Nonstick Frying Pan Skillet on the stovetop over medium-high heat. Allow it to heat for a minute or two. Once the pan is hot, add the olive oil. Swirl it around to coat the bottom evenly. Add the minced garlic to the hot oil. Sauté for about 30 seconds or until the garlic becomes fragrant. Be careful not to let it brown. Carefully add the washed and dried spinach leaves to the pan. Sprinkle the spinach with a pinch of salt and a dash of black pepper. If you like a bit of heat, add some red pepper flakes at this stage. Continue to sauté the spinach for 2-3 minutes or until it wilts down and reduces in volume. Keep tossing gently to ensure even cooking. Just before removing from heat, add the lemon zest and squeeze the juice of half a lemon over the sautéed spinach. This adds a delightful citrusy freshness to the dish. Give the spinach one final toss in the pan to evenly distribute the lemon and garlic flavors. Transfer the sautéed spinach to a serving dish. You can sprinkle a bit more lemon zest on top if you like. Serve immediately and enjoy!

    Learn more
    Recipe of Garlic Lemon Chicken

    Recipe of Garlic Lemon Chicken

    Ingredients: 4 chicken thighs, deboned but skin on sliced lemon, for garnishing For the Marinade: 3 cloves garlic, minced 2 ½ tbsps lemon juice 1 tsp lemon zest 2 tbsps olive oil 1 tbsp honey ¼ tsp paprika ¼ tsp chili flakes ¼ tsp ground cumin 1 pinch salt 3 dashes ground black pepper 1 tbsp chopped Parsley leaves Instructions: Boneless chicken thighs, but keep the skin on. If you prefer skinless, you can buy skinless and boneless thighs. Combine all the ingredients in the Marinade list in a bowl and whisk to combine well. Marinate the chicken in a bowl or plastic bag for 30 minutes, preferably 2 hours. Get your Sensarte Deep Frying Skillet, grill the chicken on both sides until it's cooked through and the skin is charred over medium-low heat. Warm up the chicken with some lemon slices. Serve and enjoy!

    Learn more

    Leave a comment

    Please note, comments need to be approved before they are published.