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Serves: 4 to 6

Smoked Beer Chicken Sliders with Jalapeño Cheese Sauce

Prep Time
20 min.
Cooking Time
1:20 h
Difficulty
Medium
BBQ Temperature
180ºC
Prep Time
20 min.
Cooking Time
1:20 h
Difficulty
Medium
BBQ Temperature
180ºC

Ingredients

Chicken Slider
  • 1kg whole free range chicken
  • 50g melted butter
  • 1 bottle dark English stout beer
  • Brioche buns
  • ½ finely diced white onion
  • Sweet dill pickles
  • Your favorite BBQ sauce

Rub

  • 2 tsp smoked paprika
  • 2 tsp garlic granules
  • 2 tsp. dried thyme
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp cayenne pepper
  • Salt and freshly ground black pepper

Cheese Sauce

  • 12 tbsp. plain flour
  • 50g butter
  • 300ml double cream
  • 100g mild red cheddar
  • 1 tbsp. maple syrup
  • 1 tbsp. Cayenne pepper
  • 1tsp garlic granules
  • Handful of chopped jalapeno chilies
  • Salt to taste

Special Equipment

  • Poultry Roaster

Instructions

    In the kitchen:

  • 01 First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
  • 02 Drench the exterior of the chicken with melted butter then evenly coat with the rub.
  • 03 Half fill the GBS Poultry roaster cup with the porter beer.
  • 04 Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
  • At the barbecue:

  • 01 Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
  • 02 Smoke the chicken over an indirect medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
  • 03 Allow the chicken to rest for 10 minutes before carving.
  • 04 Preheat GBS wok for 2 minutes.
  • 05 Add the butter to the Wok and melt.
  • 06 Next add the plan flour and cook out until it resembles the consistency of wet sand.
  • 07 Add the cream stirring continually with a whisk.
  • 08 Add cayenne pepper, garlic and maple syrup.
  • 09 Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
  • 10 Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
  • 11 Slice the buns and toast, then heap with chopped smoked chicken.
  • 12 Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
  • 13 Finally add the bun lid and serve

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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