Juicy BBQ Chicken Sandwiches and Sliders

CHICKEN:

• 6 bone-in chicken thighs skin removed (about 2 pounds)
• 1/2 tsp. seasoned salt
• 1/4 tsp. paprika

BBQ SAUCE:

• 1 T. vegetable oil
• 1 sm. onion diced
• 2/3 c. vinegar
• 1/2 c. ketchup
• 1/4 c. light brown sugar packed
• 1 T. spicy brown mustard
• 6 sandwich buns or 12 King’s Hawaiian sweet rolls for sliders

COLESLAW:

• 1 (16 oz.) bag shredded coleslaw blend
• 1 c. Miracle Whip dressing
• 2 T. vinegar
• 1 tsp. sugar
• 1/8 tsp. salt
• 1/8 tsp. pepper

• CHICKEN: Prepare your grill for direct heat. For gas, heat to medium-high; for charcoal, aim for medium-hot coals. Pat the chicken thighs dry, then sprinkle evenly with seasoned salt and paprika to enhance the flavor and color.
• When the grill is ready, arrange the thighs skin-side down on the grate. Cook for about 9 minutes per side, turning once, until the thickest part of the thigh reaches 180°F on an instant-read thermometer. Exact times vary by grill and piece size, so rely on temperature rather than time alone.
• BBQ SAUCE: While the chicken cooks, heat the oil in a medium saucepan over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Stir in the vinegar, ketchup, brown sugar, and mustard. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes to meld the flavors into a balanced, tangy sauce.
• Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes. Remove the bones and shred the meat using two forks or your hands. Add the shredded chicken to the saucepan and stir to coat thoroughly, heating just until warmed through. For sandwiches, plan on about a generous 1/3 cup of pulled chicken per bun.
• COLESLAW: Combine the shredded coleslaw mix, Miracle Whip dressing, vinegar, sugar, salt, and pepper in a large bowl. Mix well, then refrigerate for at least 1 hour to allow the flavors to blend. The creamy, slightly tangy slaw adds crunch and a cool contrast to the warm barbecue chicken.
• ASSEMBLY & SERVING: Toast the buns or rolls lightly if desired. Pile the warm, sauced pulled chicken onto the bottom half of each bun, top with a generous spoonful of coleslaw, and finish with the top bun. Serve immediately with potato chips, pickles, or a simple side salad.
• TIPS: If you prefer a milder sauce, reduce the spicy brown mustard to 1 teaspoon. For easier prep, you can use cooked rotisserie chicken and skip the grilling step — simply shred and warm in the sauce. Leftovers keep well in the refrigerator for up to 3 days and make excellent sandwiches or tacos.