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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


    • 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.
    • 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.
    • 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.
    • Split rolls in half across the middle to resemble small sandwich buns, fill with chicken.

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    juliakrystine May 10, 2012 um 8:30 pm

    Is it weird that when I think of 'cooking' with beer I think of cake? Ya, I’m weird, it’s cool.
    These looks so rich and juicy.


    Debs @ The Spanish Wok May 11, 2012 um 5:41 am

    Oh yes pls, I love this recipe. Have pinned for another day, thanks.

    Now following you too for more beer recipes.


    The Beeroness May 11, 2012 um 5:55 am

    Thank you!!


    Katie May 11, 2012 um 12:59 pm

    Ah, yum. I must make this soon. And by soon, I mean I should’ve eaten this, like, 5 minutes ago!


    Stacy @ Every Little Thing May 13, 2012 um 2:19 am

    Just found your blog and love it! I have a "cooking with beer" series on my blog and this is going on my list to try for the series. I love craft beer and think it’s an excellent ingredient!


    Chung-Ah (@damn_delicious) May 13, 2012 um 7:56 am

    Gorgeous sliders. I love cooking with beer, and I’m game for any recipe that involves hoisin. Well done!


    Phil April 28, 2019 um 6:07 pm

    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.


    Molly Kinder May 14, 2012 um 5:51 pm

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


    The Beeroness May 14, 2012 um 7:54 pm

    Great! So glad they worked out so well for you 🙂


    Lori @ RecipeGirl May 14, 2012 um 6:05 pm

    Simply mouthwatering. Must try these!


    Jess May 25, 2012 um 12:30 am

    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!


    The Beeroness May 25, 2012 um 12:34 am

    Excellent! Your modifications sound awesome and an amber is a great beer choice. Cheers!


    Natasha Leigh Wells May 26, 2012 um 11:35 pm

    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!


    The Beeroness May 27, 2012 um 1:47 am

    Excellent 🙂 that makes my day, thank you!


    Barbie Leach May 31, 2012 um 9:47 pm

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


    The Beeroness May 31, 2012 um 9:52 pm

    I served these with a warm potato salad made with sour cream, deli mustard and bacon. Maybe an asian coleslaw or grilled veggies?


    Janette Rhodenbaugh June 11, 2012 um 5:49 am

    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.


    Patricia July 12, 2012 um 4:38 pm

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


    The Beeroness July 12, 2012 um 4:42 pm

    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!


    Elizabeth February 3, 2013 um 9:08 pm

    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.


    Betsy September 24, 2012 um 3:43 pm

    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! 😉


    Jackie September 24, 2012 um 3:49 pm

    You are one of us now 😉


    Sarah September 26, 2012 um 3:38 pm

    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!


    Jackie September 27, 2012 um 9:38 am



    Beth October 2, 2012 um 1:46 pm

    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!


    Jackie October 2, 2012 um 3:33 pm

    He grows his own hops? That is so impressive! So glad you like my blog!


    Linda Sandlin November 13, 2012 um 3:27 pm

    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.


    Elizabeth February 1, 2013 um 8:36 am

    Looks delicious!! Is there a printer friendly version? I’m not seeing it if there is….


    Jackie February 1, 2013 um 9:50 am

    I just updated it, it should show up now 🙂


    Elizabeth February 1, 2013 um 9:54 am

    Thank you! I will be trying it tonight 🙂


    Amanda February 3, 2013 um 7:34 am

    Trying these for a superbowl app today 🙂 They look like the perfect game starters!


    stacey phillips May 25, 2013 um 1:12 pm

    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.


    Holly October 12, 2013 um 8:43 pm

    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!


    Jackie October 12, 2013 um 9:12 pm

    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.


    Kaja May 29, 2014 um 1:42 pm


    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 🙂


    Kaja May 29, 2014 um 1:43 pm

    *boyfriend’s, not "all of my boyfriends" : p


    Lauren September 15, 2014 um 7:46 am

    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 :-).


    Lisa July 27, 2015 um 2:21 pm

    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.


    allison September 30, 2022 um 6:43 pm

    Can these be turned into a quesadilla, if so, what type of cheese etc. should I use?


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