Step-by-Step Instructions for Spicy Chicken Sliders
Malcom uses pickled red onions and a homemade white sauce. Make these condiments ahead of time so they’re ready to go when it’s time to assemble the sliders.
Spicy White Sauce (recipe)
- 2 teaspoons mayonnaise
- a fourth cup apple cider vinegar
- 1 1/2 tablespoons of sugar (white).
- 1 tsp black pepper, freshly ground
- 1/2 teaspoon garlic granules
- 14 tsp. salt (kosher)
- 1/2 teaspoon of red pepper flakes, crushed
- 1/2 teaspoon ground white pepper
cayenne pepper (quarter teaspoon)
1 lemon’s juice
In a round bowl whisk together all of the ingredients. Before serving, chill the sauce for 2 hours. It will keep in the refrigerator for at least a week.
Pickled Red Onions Recipe
- 1 red onion, peeled and cut into rings
- 1/2 cup apple cider vinegar
- 1 tablespoon of sugar (white).
- 1/2 teaspoon kosher salt
a pinch of crushed red pepper flakes
In a small pot over medium heat, bring the vinegar to a boil. Stir in the sugar, salt, and red pepper flakes until the sugar has dissolved. Take it off the fire and toss in the red onion slices.
Put the ingredients together, then place them in a heat-safe container to pickle. 3–4 hours before serving, refrigerate.Pickled onions can be stored in the refrigerator for up to a week.
Preparing the chickens is the first step.
Begin with two 4-5 pound full fryers of average size. Using a paper towel, pat the hens dry. You want to keep your skin as dry as possible.
Spray your birds with a light, even coat of cooking spray and place them on a tray, breast side down. This will work as a binder to keep the rub in place while you’re smoking.
Step 2: Season the chickens with salt and pepper.
Malcom uses Killer Hogs Hot Barbecue Rub to give the chicken the proper spiciness in this dish. Apply a thick application of rub to the backs of the birds. Don’t be shy—at the end of the day, you’ll be relying on that surface seasoning to flavour everything!
Flip the birds over and season the breast side after the backs have been seasoned. Make sure all sides are well covered.
You’re not a fan of the heat? For smoked chicken, use Killer Hogs, The BBQ Rub or your favourite seasoning.
Step 3: Light your smoker
Preheat your Yoder Smokers Ys640 to 350 degrees Fahrenheit and let it warm up. Malcom is using a pellet smoker, but any yoder smoker that can keep a steady temperature would suffice.
Pellet grills are available for purchase online.
Malcom uses pecan pellets as a smoker fuel in this dish. These, as well as a wide range of additional options, are available on our website and in our store.
Step 4: Smoke the chickens using Pecan Smoking Pellets
Place the birds in the smoker, breast side up, once the temperature hits 350 degrees. 30–40 minutes of smoking Insert your thermometer and start monitoring the interior temperature at this point.
Thermometers from ThermoWorks are available for purchase.
Allow the chickens to cook on the smoker until they reach a temperature of 165 degrees F on the inside. To make sure they’re done, use an instant-read thermometer to double-check the temperature in a few different areas, then remove them from the yoder smokers. Allow the meat to rest for 20 minutes.