Yield: Makes 24 sliders
Servings: 10 to 12
The bitter, herbaceous, hoppy flavor of pale ale adds depth to both the chicken and a quick-pickled red onion topping.
Ingredients
For the pickled onion
1 12-oz. bottle American pale ale
3/4 cup white-wine vinegar
1 tsp. granulated sugar
Kosher salt
1 medium red onion, thinly sliced
For the chicken
3 lb. boneless, skinless chicken thighs, trimmed
4 medium cloves garlic, smashed
2 Tbs. honey
2 Tbs. tomato paste
Kosher salt
1 12-oz. bottle American pale ale
4 tsp. Louisiana-style hot sauce, such as Tabasco; more to taste
3/4 cup mayonnaise
For assembly
24 slider buns, preferably pretzel or whole grain
2 cups baby arugula
Preparation
Pickle the onion
Combine the beer, vinegar, sugar, and 1/2 tsp. salt in a small saucepan and bring to a boil. Remove the pan from the heat and add the onion. Let cool to room temperature, stirring once or twice.
Cook the chicken
Position a rack in the center of the oven, and heat the oven to 325°F.
Put the chicken and garlic in a 5-quart Dutch oven or other heavy-duty pot with a lid. In a medium bowl, whisk together the honey, tomato paste, and 1 tsp. salt, then whisk in the beer. Pour over the chicken.
Place the pot over high heat and bring to a rapid simmer. Cover and transfer to the oven. Braise until the chicken pulls apart easily with a fork, 50 to 60 minutes.
With a slotted spoon, transfer the chicken to a large bowl. Transfer the garlic cloves to a small bowl and set aside. Using two forks, pull the meat into shreds and set aside.
Over medium-high heat, boil the braising liquid until reduced by half, about 15 minutes. Return the chicken to the pot and add 2 tsp. of the hot sauce and 2 tsp. of the onion pickling liquid. Mix well and season to taste with more hot sauce, pickling liquid, or salt.
Mash the reserved garlic cloves with a fork. Whisk with the mayonnaise and remaining 2 tsp. hot sauce.
Make Ahead Tips
The chicken and the garlic mayonnaise can be prepared up to 3 days ahead; refrigerate both and reheat the chicken before serving.
The pickled onions can be refrigerated for up to 3 weeks in a covered container.
