Image Coming Soon

Delectable Mini Chicken Sliders made with tender thigh meat served on toasted rolls topped with savory Pickled Red Onions. Excellent as an appetizer or meal.

Recipe by Daniel Dirmeyer, Executive Sous Chef, Biga On the Banks, San Antonio TX

Prep Time:
20 Min
Cook Time:
90 Min
Ready In:
110 Min


8 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Mild
4 chicken thighs (skin on, trimmed of all excess fat)
4 oz. chicken stock
1 Tbsp. extra virgin olive oil
½ yellow onion, chopped
2 garlic cloves, chopped/pressed
½ tsp. ancho chili powder (regular chili powder can be substituted)
1 tsp. kosher salt
12 sweet rolls or any baking rolls (best to use a slightly sweet roll)

Season the chicken with chili powder and salt. Sear in oil, skin side down. Place chicken in shallow covered baking dish. Sauté onions and garlic in same pan making sure to scrape the brown bits left from the chicken. Once brown, add chicken stock and Texas Brew Honey Roasted Chipotle Salsa then bring to a simmer. Pour over chicken, cover and place in a 325 degree oven. Bake for 1½ hours or until done.

Remove from oven and let cool. Pull chicken off. Discard all skin, fat and bones. Skim fat from cooking liquid and discard. Mix remaining liquid in a blender until smooth. Season the sauce to taste. Spoon over the pulled chicken (be careful to not over sauce the chicken). The idea is to just moisten the meat.

Toast rolls. Slice rolls and layer with pulled chicken. Top with pickled red onions.

Suggestion: A perfect accompaniment would be sliced pickles, pickled jalapenos or pickled red onion.

Pickled Red Onions

1 medium red onion (sliced in thin rings and separated)
12 oz. bottle of red wine vinegar
1 Tbsp. sugar
1 tsp. black pepper

In a stainless steel stock pot bring the vinegar, pepper and sugar to a simmer. Place onions in the pot. Push the onions down to cover them with the vinegar. You may think there is not enough liquid, be patient. The “pickling” only takes about 30 seconds.

Remove onions from the vinegar and place on a glass plate and let cool to room temperature. Covered, they will last several days in the refrigerator. These are also good on left over Texas Beer Braised Short Ribs which have been pulled apart and put on sandwiches.

Recipe is in these categories: Appetizers, Chicken, Sandwiches


NOTE: While every precaution has been taken in the preparation of these recipes, Texas Brew Products and the author assume no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.


NOTE: Image is for publication purposes only. It may not represent the actual prepared recipe.


Leave a Reply