Beer-Braised BBQ Chicken Sliders

Holy BBQ sauced sliders. This quick and easy recipe is for all pulled chicken lovers out there, especially those who don't have hours to spare. Within a half hour, you can have shredded beer-braised chicken, tossed in a zesty, flavourful barbecue sauce and stacked in soft slider buns.

Beer-Braised Chicken:
1 Tbsp. vegetable oil
4 chicken breast halves, boneless, skinless
¼ tsp. sea salt
¼ tsp. black pepper, freshly ground
1½ cups lager beer
1 cup chicken broth
2 Tbsp. whiskey

Zesty Barbecue Sauce:
1 Tbsp. vegetable oil
⅓ cup white onion, chopped
1 small clove garlic, minced
1 cup chili sauce
1 cup dark beer
¼ cup pure honey
1 Tbsp. Worcestershire sauce
3 Tbsp. lemon juice, freshly squeezed

To Serve:
12 slider Buns

For the Braised Chicken:
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Brown chicken breasts 2 minutes per side. Add beer, chicken broth and whiskey to the skillet bring to a boil. Lower heat to a gentle simmer, cover and cook for 15 minutes. Prepare barbeque sauce while chicken is cooking.

For the Barbecue Beer Sauce:
In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add onion and garlic and cook until tender 2-3 minutes. Add chili sauce, beer, honey and Worcestershire and bring to a boil. Reduce heat to a simmer and cook for 20 minutes uncovered, stirring occasionally. Remove from heat, stir in lemon juice and set aside.

When chicken is cooked through, remove from heat and cool covered for 10 minutes. Remove from skillet and using 2 forks or your hands, shred chicken finely. Toss with prepared barbeque sauce and serve on slider buns.

Makes 6 servings.