Mile-High BBQ Chicken Sliders

Published by rlalanne on

These mile-high BBQ chicken sliders are a great treat for pleasing a crowd. They’re easy to make and even easier to eat. These will go fast so double the recipe if you’re feeding more than 4-6 people. I originally made this recipe that I found on Pinterest called sliders four ways for my younger brother, but the BBQ chicken was easily our favorite. After tweaking the recipe a bit to include my favorite vegetable: spinach, and of course, cannabutter to make it “mile-high”, I’m proud to share the new and improved recipe with you guys!

For the recipe, you’ll need:

  • 1 package Hawaiian rolls
  • 2 chicken breasts (cooked and cut into bite sized pieces)
  • ¼ red onion
  • ½ cup BBQ sauce
  • A few handfuls spinach
  • ¼ cup of cannabutter
  • Salt + pepper to taste
  • Red + green cabbage (optional)

For the Cannabutter:

First, we’re going to lightly toast—also known as “decarb”—our marijuana. Decarb is short for decarboxylation. This is an important step when making edibles. The process fully activates the THC in your cannabis to a much higher potency than traditional methods of consumption. Preheat your oven to 245 degrees Fahrenheit. Grind your eighth into uniform sized bits and spread out on a cookie sheet. Place the cookie sheet in the oven and bake for 20-25 minutes, or until lightly browned and fragrant. Keep a close eye on your oven. Overexposure to heat will destroy the cannabis rather than fully activate the THC.

Remove from the oven and let cool while you melt 3 sticks of unsalted butter in a saucepan. Once the butter is melted, add your marijuana and lower heat to a simmer. Simmer while constantly stirring for 45 minutes to an hour. The butter itself will begin to turn green and fill your kitchen with the sweet smell of whatever strain you’re using. Careful not to burn your butter!

Once this step is done, strain your cannabutter through a cheese cloth and mesh strainer into a measuring cup to catch the bits of ground marijuana. Make sure to squeeze your cheesecloth to wring out every last drop of cannabutter. If left to cool long enough, the butter will solidify once more. This recipe calls for using it in a melted state, so be sure to move quickly.

For the sliders:

Preheat the oven to 375 degrees Fahrenheit. Grease a glass rectangular pan with cannabutter. Cut a package of Hawaiian rolls in half and place the bottom half in the pan. Layer with seasoned and cooked chicken. To really up the mile-high factor, I recommend cooking your chicken in cannabutter! Spread your favorite BBQ sauce on the entire affair, ensuring decent coverage. Top with thin slices of red onion and cover in a layer of spinach. If you’re a fan of cheese, you can place some mozzarella on the sliders as well! It would give them a BBQ chicken pizza feel. You can also add red and green cabbage to give the sliders a nice fresh crunch! Place the top layer of the rolls on top of the sliders. Brush the tops of the sliders with cannabutter and sprinkle with fresh ground black pepper. Place the pan into the preheated oven and bake for 10-15 minutes or until fragrant and golden brown.

This is my favorite recipe when I’m feeling a bit lazy or if I’m short on time. It’s easy to throw together and yields great results. Who will you share these with?


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