Larry the Bird’s Leftover Makeover

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I love a good roast chicken on a cold winter day. It’s homey and cozy and the leftovers will last you all week. But sometimes by day three, those leftovers are in dire need of a makeover.

So we reached out to Beijing’s resident chicken experts at Larry the Bird, and they hooked us up with an amazing recipe for cheesy barbecue chicken sliders with smoked paprika-honey butter. Enjoy!

CHEESY BARBECUE CHICKEN SLIDERS WITH SMOKED PAPRIKA-HONEY BUTTER

Servings: 12

For the Sliders

• 1 Larry the Bird roasted chicken, meat removed from the bone and shredded into bite-size pieces
  

• 12 soft rolls, cut in half without separating the top from the bottom
  

• 24 slices cheddar cheese, cut roughly the width of the soft rolls
  

• ½ red onion, sliced thin (reserve the other half for the barbecue sauce)
  

• ¼ bunch scallion or green onion, sliced thin
  
  

For the Barbecue Sauce

• 2 tbsp vegetable oil
  

• ½ red onion, minced
  

• 2 cloves garlic, minced
  

• 1 tsp salt
  

• 1 ½ cups ketchup
  

• 2 tbsp light brown sugar
  

• 2 tbsp apple cider vinegar
  

• 2 tbsp Worcestershire sauce
  

• 2 tbsp dijon mustard
  

• 1 tbsp smoked paprika
  

• ½ cup apple juice
  

1. Heat the vegetable oil in a medium-sized saucepan, add the red onion, garlic and salt.
   

2. Cook over low heat for 2-3 minutes until translucent, stirring continuously to avoid browning.
   

3. Whisk in the remaining ingredients, bring to a simmer, and continue cooking for about 20 minutes or until the sauce has thickened.
   

For the Smoked Paprika-Honey Butter

• ¼ cup butter
  

• 1 tbsp honey
  

• 1 tsp smoked paprika
  

• 1 tsp cracked black pepper
  

• 2 branches fresh thyme, leaves removed
  

1. Melt the butter in a small saucepan on the stovetop or in the microwave.
   

2. Stir in the remaining ingredients.
   

Assembling the Sliders

1. Fold the pulled chicken meat into the warm barbecue sauce.
   

2. Place a slice of cheese on the top and bottom half of each soft roll, then fill with a generous spoonful of barbecue-pulled chicken.
   

3. Shower the chicken with sliced red onion and scallion, then close the sliders and arrange on a baking tray.
   

4. Brush the smoked paprika-honey butter liberally over the tops of the sliders, then bake at 160°C until the cheese is melted.
   
   

Images: Larry The Bird

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