From chef Tyler Wiard of Elway’s Cherry Creek. At the restaurant, he makes barbecue sauce from scratch, but he recommends you use your own favorite sauce (homemade or not) for this recipe. Serves 16.
Ingredients
1 pound boneless, skinless chicken breast
1-2 tablespoons canola oil
2 cloves fresh garlic, minced
Salt and pepper
1 bottle of your favorite barbecue sauce
1 can (about 6 ounces) fried onions
16 slider buns
1/4 cup melted butter
Directions
Place chicken breasts in a bowl and coat with canola oil. Add minced garlic and season with salt and pepper. Place chicken on a hot grill and cook until internal temperature reaches 160 degrees. Cool chicken. Shred chicken into a sauce pot and add 1/4 to 1/2 cup barbecue sauce. Place over medium heat until mixture is hot. If mixture seems dry add more sauce. Coat the top and bottom of the slider buns with butter and toast on a griddle or skillet. Place equal amount of barbecue chicken on each of the bottom buns and garnish with fried onions. Place the top bun and serve.
