Capri S. Cafaro’s Memphis Rendezvous Pulled Chicken Sliders
This Memphis Rendezvous Pulled Chicken Sliders recipe is, of course, Memphis inspired. Memphis, Tennessee is widely considered one of America’s best BBQ destinations. For more than 70 years, Rendezvous Famous Seasoning, which bears the name of the Memphis restaurant that created it in 1948, has been one of the most distinct flavours in the city’s culinary culture.
Greek & Cajun spices were used to create this signature seasoning, and it has been enjoyed by US presidents, including George Bush and Barack Obama, during their visits to the city! While this seasoning is usually paired with ribs, it is equally tasty when modified as a sauce and applied to pulled chicken!
Ingredients
- 4 tbsp salt
- 4 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ground allspice
- 1 tbsp oregano
- 1 tbsp celery seed
- 1 tbsp paprika
- 1 tbsp chilli powder
- 1 tbsp thyme
- 0.5 cups distilled vinegar
- 0.5 cups water
- 4 tbsp ketchup
- 4 tbsp salt
- 4 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ground allspice
- 1 tbsp oregano
- 1 tbsp celery seed
- 1 tbsp paprika
- 1 tbsp chilli powder
- 1 tbsp thyme
- 0.5 cups distilled vinegar
- 0.5 cups water
- 4 tbsp ketchup
- 4 tbsp salt
- 4 tbsp pepper
- 1 tbsp garlic powder
- 1 tbsp ground allspice
- 1 tbsp oregano
- 1 tbsp celery seed
- 1 tbsp paprika
- 1 tbsp chilli powder
- 1 tbsp thyme
- 0.5 cups distilled vinegar
- 0.5 cups water
- 4 tbsp ketchup
- 450 g boneless, skinless chicken breasts
- 450 g boneless, skinless chicken thighs
- 1 tbsp olive oil
- 6 slider buns
- 15.9 oz boneless, skinless chicken breasts
- 15.9 oz boneless, skinless chicken thighs
- 1 tbsp olive oil
- 6 slider buns
- 15.9 oz boneless, skinless chicken breasts
- 15.9 oz boneless, skinless chicken thighs
- 1 tbsp olive oil
- 6 slider buns
Details
- Cuisine: American
- Recipe Type: Sliders
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 100 mins
- Serves: 6
Step-by-step
- Make Rendezvous Rub (dry spice mix) by combining salt, pepper and spices in a bowl
- Mix 2 tablespoons of Rendezvous Rub with vinegar, waterand ketchup in a bowl. Set sauce aside
- Heat oil over a medium heat in a casserole dish
- Add in remaining dry spice mix and stir
- Put chicken pieces into casserole dish (suitable for oven & hob) one at a time, coat with the oil and dry spice mix in the dish
- Pour sauce over chicken and simmer over a medium heat for 10 minutes
- Meanwhile, pre heat oven to 165 °C / gas mark 3 / 329 °F
- Remove casserole dish from heat, cover with lid and put in the pre heated oven
- Bake covered for 90 minutes
- Remove casserole dish from the oven and carefully remove chicken pieces. Use two forks to shred chicken on a separate plate
- Divide pulled chicken onto buns to make sliders
This recipe is from Capri S. Cafaro’s United We Eat cookbook – which includes 50 great American dishes to bring us all together. Capri is a former Democratic state senator turned cookbook author and culinary podcast host – she is making it her mission to tell more of the stories about what constitutes American food, and how exploring the history of the dishes can help to open up the conversations around different cultures + heritage.
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