Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

There’s a good chance that when you think about cooking with beer, a meat recipe comes to mind. Your Dad’s beer marinated ribs? Beer can chicken? Beer braised pork? There’s a good reason for that.

Not just for the spectacular flavors that craft beer can impart on the meat, but because beer, especially high acid beer, acts as a meat tenderizer by breaking down tissue.

For this recipe you are free to run the spectrum of beer styles. Most recipes I write will be accompanied by stern warning about using any beer other than the type called for, this isn’t one of those recipes. That IPA I keep shaming you into avoiding? You can even give that a try. My gut instinct with a recipe like this was to use a light, high acid beer with herb notes (basil, sage, oregano) but I opted for a porter to test my “Any Beer Goes” theory.

The porter effect, as I am now calling it, gave a “meatier” quality to the chicken. Which turned out wonderfully, and gave this a bit of a pork taste.

The beer I used for this recipe was the Payback Porter by Speakeasy. It’s a fantastic choice for a porter because the notes are similar to those I see in barbecue sauces and rubs: smoke, coffee, cocoa, and molasses.

Next time I’ll use a beer with a high acid content for a little contrast, but as far as the beer that you pick, experiment and let me know how it goes.


Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce


    For the Barbecue Sacue:
  • 2 tbsp extra-virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 cup hoisin sauce
  • 1 tsp chili powder
  • ¼ cup low sodium soy sauce
  • 1 cup beer
  • For The Braised Chicken:
  • 2 tbs canola oil
  • 3 chicken breasts, boneless and skinless
  • 1/2 tsp salt
  • 1 1/2 cups beer
  • 1/2 cup chicken broth
  • 15 mini Hawaiian bread rolls
  • Yield: 15 sliders


  1. Heat 2 tbs canola oil in large pot or Dutch oven. Sprinkle the chicken with salt on all sides. Place in the pot and cook on each side until browned, about 2 minutes per side. Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked.
  2. While chicken is cooking, prepare barbeque sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat.
  3. When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbeque sauce pan, tossing well to coat.
  4. Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.

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39 thoughts on “Beer Braised Chicken Sliders With Hoisin Beer Barbecue Sauce

    1. The first recipe I tried from here and my favorite. I bust these bad boys out for superbowl parties and anytime I need some hearty party food. My favorite beer for this so far is a paulaner dopplebock.

  1. Just made this last night for dinner and it was amazing!! A must try for those who like BBQ.

  2. Made this tasty little delight for dinner tonight. We love it! I used an Amber and added a touch of molasses to the sauce. The sauce does pull a great pork flavor from the chicken. I did add some chili flakes to my sandwich as I like some punchy heat. Served with a Carolina style coleslaw and called it a night. Thank you for my go-to BBQ recipe for Summer 2012!

  3. This has been in my pinterest “must try” food items for a few days now. Tried it with a hefeweizen made locally here in NC and it’s awesome! This is going in the recipe book FOR SURE!

  4. Sweet mother of all that is holy, I can’t wait to try this! What would you recommend for a side dish?

  5. I made this tonight and it turned out wonderfully. I used a stout (Guinness – b/c the only beer I had in the fridge were this and Michelob Ultra) it gave a really rich, nice, slightly bitter bite to the chicken. It was very tasty – great recipe, thank you! My mother-in-law really liked it too, that’s who I was most worried about. I served it with an asian slaw, lime-agave fruit salad and chipotle baked beans.

  6. Making this delicious dish tonight and was wondering how long I should cook the chicken in my slow cooker?? Thanks

    1. I actually don’t even own a slow cooker/crock pot so I have no idea! Maybe look for similar recipes and check what cooking time other people used? But let me know what time you use and how it turns out, I’d love to know!

      1. I made it in a slow cooker yesterday and it came out great. just put it in the crock pot with the beer and chicken broth. Also used boneless skin thighs because that is what I had in the freezer.

        Served with a yummy asian cole slaw.

  7. I made this the other night and it was a hit! I used a Chocolate Porter from a local brewery called Phillips. The left overs (we used a lot of restraint) lasted me a few days at work where I could brag about how I can not only drink beer, but cook with it too! 😉

  8. I made this tonight and it was outstanding. I used Magners hard cider in place of the beer (the Sierra Nevada I had in the house just didn’t sound right with hoisin sauce). I will definitely make it again!

  9. Just found your blog.. My brother brews his own beer and does it pretty well (grows his own hops, experiments with wild yeast)! We are a big food, and as of two years ago, craft beer family. I can’t wait to share this with everyone in my family so we can try these recipes using my brother’s brews!

    So great. Thanks so much!

  10. I’m going to the store to buy a beer, I don’t drink beer and am pretty sure this keystone is not what you had in mind (haha). I’ll post again after dinner.

  11. I made this with Kalibur (nonalcoholic version of Guinness) and it was delish!! I did add some tobasco to cut the sweet a bit though.

  12. I’ve been looking for a recipe to bring to my work’s potluck, and this looks perfect! I’ve only recently gotten into cooking, so I’m excited to try this out! The thing is that I haven’t cooked much yet, so I have a question – should I make some slaw to go on the sliders (as an option for my coworkers to put on)? Or do you think this is best plain, with no slaw? Thanks!

    1. I’ve served this before with a quick pickled slaw and another time with a spicy slaw that had jalapeños in it. Some people really like to have it with a slaw so it would probably work well to have it as an option.

  13. Hello!

    This recipe is truly amazing. It took my boyfriends love for me to a higher level, I promise. Made it several times now, with different porters. Havn’t found the one you are using, but I’ve found that Nøgne Ø’s porter (local brewery here in Norway) and actually one called Bully Porter is really good here. Yum.

    I bought your book after theese sliders, so much good! Wish I just could stay home and make food and eat.

    You have any suggestions for side dish here? I’ve tried jalapenos dip, coleslaw in different variations and of course homemade burgerbread or tortillas.

    Thank you so much for great recepes! Keep up the good work 🙂

  14. I made a big triple batch of these for a party and they were delicious! The leftovers tasted just as good (if not better) the next day too :-).

  15. Made this for supper tonight. I am wondering if I did not use a beer with enough flavor. I cooked the sauce and found it to taste only of hoisin sauce. Pretty bland. I added about 1-2 tbsp of hot sauce and about 1/2 cup of ketchup and cooked for a bit longer. My family enjoyed it very much. I will try a different beer next time, but I know I can always add what I did this time around.

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