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Smokey Bliss Chicken Sliders

Tender pulled chicken sliders with a smoky BBQ twist, infused with cannabis for a balanced, relaxing effect.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 620kcal
Author CannaWhisk

Equipment

  • Large Skillet (with lid)
  • Medium Saucepan
  • Medium Bowl
  • Toaster or Oven (for buns)

Ingredients

For the Pulled Chicken:

  • 1.5 lbs. boneless chicken thighs
  • 2 tbsp Canna-Olive Oil
  • 1 tbsp regular olive oil (not Canna!)
  • 1 cup chicken broth
  • 1 medium onion sliced
  • 3 garlic cloves smashed
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the BBQ sauce:

  • 2 tbsp regular olive oil (not Canna!)
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp chili powder

For Serving:

  • 4 brioche slider buns
  • 1 cup tangy coleslaw
  • Pickles optional
US - Metric

Instructions

  • Preheat a large skillet over medium-high heat.
  • Season the chicken thighs with the smoked paprika, salt, and black pepper.
  • Heat the 2 tbsp of Canna-Olive Oil and 1 tbsp of regular olive oil in the skillet. Sear chicken thighs for 3-4 minutes per side until golden brown.
  • Add the chicken broth, onion, and smashed garlic cloves to the skillet. Reduce heat to low, cover, and simmer 25-30 minutes until the chicken shreds easily with a fork.
  • Remove chicken, discard gristle (but reserve a small amount of the braising liquid), and shred using two forks.
  • In a medium saucepan, combine olive oil, ketchup, apple cider vinegar, honey, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and chili powder. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until thickened to a glaze-like consistency.
  • In a medium bowl, toss shredded chicken with 3/4 cup of the BBQ sauce. Add a splash of the reserved braising liquid if needed for moisture.
  • Lightly toast 4 brioche buns in a toaster or oven.
  • Divide saucy chicken evenly among the buns, top each with a spoonful of coleslaw and pickles (if using), and serve immediately.

Notes

Store components separately in airtight containers in the fridge for up to 4 days. Freeze shredded chicken in sauce for up to 2 months. Reheat chicken gently on the stovetop with a splash of broth to refresh moisture, and toast buns before serving. Label clearly: “Contains cannabis – 15mg THC per serving.”

Nutrition

Serving: 1slider | Calories: 620kcal | Carbohydrates: 52g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 980mg | Fiber: 2g | Sugar: 20g