Pulled Chicken Sliders with Barq's Root Beer Barbecue Sauce



  • 1 Tablespoon extra-virgin olive oil
  • .5 finely chopped yellow onion
  • .66 Cup ketchup
  • .5 Cup Barq's Root Beer
  • 2 Tablespoon unsulfured molasses
  • 2 Tablespoon fresh lemon juice
  • 1 Teaspoon prepared chili powder
  • .5 Teaspoon garlic powder
  • Pinch ground cayenne pepper
  • RUB
  • 2 Teaspoon smoked paprika
  • 1 Teaspoon ground cumin
  • 1 Teaspoon garlic powder
  • 1 Teaspoon kosher salt
  • 1 Pound boneless, skinless chicken thighs
  • Extra-virgin olive oil
  • 8 small, soft hamburger buns or rolls, split
  • Store-bought coleslaw (optional)


Total Time: 34min | Prep Time: 25min | Cook Time: 9min
  1. In a medium saucepan over medium heat, warm the oil. Add the onion and cook until softened, 3 to 5 minutes, stirring occasionally. Stir in the remaining sauce ingredients. Increase the heat to medium-high, bring to a boil, reduce the heat to medium, and simmer until slightly thickened, 10 to 15 minutes, stirring occasionally. Prepare the grill for direct cooking over medium heat (350° to 450°F). Combine the rub ingredients. Lightly brush the chicken thighs on both sides with oil and season evenly with the rub. Grill the chicken over direct medium heat, with the lid closed, until the meat is firm to the touch and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest until just cool enough to handle, 3 to 5 minutes. Shred the chicken, add to the sauce, and heat through over medium heat, stirring occasionally. Fill the buns with the chicken mixture. Serve with coleslaw, if desired.