Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

I recently made this for my husband who was attending a guys night beer tasting and required to bring a dish that would complement the beers. I was invited yet I still get roped into helping. Oh well I tried a new dish out of it and I’m glad I got to at least taste test. Hubby was also proud because he had the only home made dish while everyone else phoned in an order. What do you figure would happen when a bunch of guys are doing a pot luck?!

I served these on Hawaiian sweet rolls and pretzel rolls which was my preference since beer and pretzels go well together. We also used the leftover meat in tacos which was really good.

Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

(Adapted from The Beeroness)

 

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For the Barbecue Sauce:

2 tbsp extra-virgin olive oil

3 cloves fresh garlic, minced

1 cup hoisin sauce

1 tsp chili powder

¼ cup low sodium soy sauce

1 cup beer I used Sierra Navada 2015 Beer Camp Happy Lager

 

For The Braised Chicken:

2 tbs canola oil

3 chicken breasts, boneless and skinless

1/2 tsp salt

1 1/2 cups beer I used Austin Amber by Independent Brewing

1/2 cup chicken broth

15 mini Hawaiian bread rolls I also used Pretzel Rolls

 

Heat 2 tbs canola oil in large pot or Dutch oven.

 

 

 

Sprinkle the chicken with salt on all sides. Place in the pot and cook on each side until browned, about 2 minutes per side.

 

 

 

Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked.

 

 

 

While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat.

 

 

 

When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.

 

 

 

Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.