Carolina Mustard Pulled Chicken Slider Plate
South Carolina barbecue tradition reading two slider buns piled high with mustard-glazed pulled chicken thigh and a sharp vinegar slaw, plated alongside roasted sweet potato fingers for a Lowcountry-leaning handheld weeknight meal carrying deep tang and gentle sweet warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 400F (200C). Pat chicken thighs dry. Cut sweet potatoes into 1.5cm-thick fingers. Shred cabbage finely and grate carrot. Whisk yellow mustard, 2 tbsp brown sugar, 1/4 cup apple cider vinegar, Worcestershire, cayenne, and garlic powder in a bowl.
Roast
Toss sweet potato fingers with 2 tsp oil, 0.5 tsp smoked paprika, and 0.5 tsp sea salt on a large sheet pan. Roast at 400F for 25 minutes, flipping at 12 minutes, until edges turn deep amber.
Sear
Season chicken with 1 tsp sea salt, black pepper, and 1 tsp smoked paprika. Heat 2 tsp oil in a large heavy skillet over medium-high 2 minutes. Sear chicken 4 minutes per side until deep golden brown.
Build 1
Pour mustard mixture into the skillet with seared chicken. Reduce heat to low and simmer 12 minutes until chicken is fork-tender and sauce coats the meat.
Build 2
Combine cabbage, carrot, 2 tbsp apple cider vinegar, 2 tsp brown sugar, and 0.5 tsp sea salt in a bowl. Scrunch with hands 5 minutes until cabbage softens and releases liquid.
Finish
Pull chicken into shreds in the pan with two forks. Stir over low heat 2 minutes until every shred is glossy with sauce. Butter cut sides of buns and toast in a dry skillet 60 seconds until lightly golden.
Plate
Pile pulled chicken into all four slider buns, top with vinegar slaw, close the buns, and serve with sweet potato fingers piled alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.