Total Time: 20 minutes
Yield: 12 sliders
6 chicken thighs, boneless, skinless
Salt and pepper
1 tablespoon olive oil
1 ½ cups barbecue sauce
1 cup Samuel Adams Summer Ale
1 avocado, sliced
¼ cup cilantro, sliced
½ cup pickled jalapenos
12 slider buns
Sprinkle the chicken thighs on all sides with salt and pepper.
Heat the olive oil in a deep skillet over medium high heat.
Add the chicken thighs, searing on both sides.
Add the barbeque sauce and Samuel Adams Summer Ale, lower heat to maintain a simmer. Turn the chicken over periodically. Cook until chicken is cooked through, about 10 minutes.
Remove chicken from pan, shred using two forks, return to sauce, and simmer for 5 minutes.
In each of the slider buns add chicken, avocado slices, cilantro and a few pickled jalapenos. Serve immediately.