Honey & Ale Pulled Chicken Sliders w/ Hasselback Potatoes

Apr 6

honey ale chicken with hasselbacks2a2.jpg

Honey and Ale Pulled Chicken Sliders Recipe

Ingredients (Makes 12 sliders)

1/4 cup honey
2 tablespoons cider vinegar
2 tablespoons Sriracha chili sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 pounds boneless skinless chicken thighs (about 8 thighs)
3/4 cup brown ale
3 tablespoons cornstarch
3 tablespoons water
12 slider buns (prezel or any other type)

Directions

Step 1: In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. Add chicken and ale; toss to coat. Cook, covered, on low until chicken is tender, 6-8 hours.

Step 2: Remove meat; when cool enough to handle, shred with 2 forks.

Step 3: Strain cooking juices; skim fat. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into saucepan. Return to a boil, stirring constantly; cook and stir until thickened, about 5 minutes.

Step 4: Add chicken to the sauce; toss to coat. Serve on buns. Add additional Sriracha sauce if desired.

Hasselback Potatoes Recipe

Ingredients

6 Russet potatoes
1/4 cup olive oil
1/4 cup butter melted
Salt and pepper to taste
8 slices thin cheese (your choice of type) cut into 1-inch squares
Cooking spray
2 tablespoons green onions & parsley for garnish
Optional: Sour cream & cooked, crumbled bacon bits

Directions

Step 1: Preheat the oven to 450 degrees F. Line a sheet pan with parchement paper or foil, then coat the paper or foil with cooking spray.

Step 2: Place a potato on a cutting board in a curved spoon or between two chopsticks. Slice the potato into 1/4 inch thick slices, the edges of the spoon or chopsticks will prevent you from cutting all the way through.

Step 3: Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.

Step 4: In a small bowl, whisk together the olive oil, butter, salt and pepper. Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

Step 5: Bake for 50-60 minutes until potatoes are tender and browned.

Step 6: Remove the potatoes from the oven; let them cool for 5 minutes.

Step 7: Insert the cheese slices in between each cut of the potatoes. *Laurie’s Cooking Tip: I alternated havarti and smoked gouda cheeses for this meal. I like using a stronger flavored cheese because potatoes are bland to begin with. You could use blue cheese, smoked cheeses, sharp cheddar - whatever you like. I prefer semi-soft to hard cheeses becasue soft cheeses melt right out of the potatoes, and I stay away from milder cheeses like mozzerella, becasue they don’t add much flavor.