AIP BBQ Pulled Chicken Slider Biscuits

We are serving these BBQ Pulled Chicken Sliders as an appetizer, but you could easily make them a main course for a delicious lunch. Serve them with a nice salad and you’ve got a complete meal. You could even serve the chicken as the protein in a veggie packed salad with a delicious biscuit on the side. The bbq sauce has a nice tang to it and is fully AIP compliant. You and your guests will love it!

BBQ Pulled Chicken Slider Biscuits
Serves 4
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Total Time
1 min
Total Time
1 min
  1. 2 cups crushed unsweetened pineapple
  2. 1 cup onion, minced
  3. 3 cloves minced garlic
  4. ¼ cup molasses
  5. 2 tsp. smoked salt
  6. ¼ cup apple cider vinegar
  7. ½ tsp. powdered ginger
  8. ½ tsp. powdered cloves
  1. 2 lbs. boneless skinless chicken thighs
  2. Sea salt
  3. Garlic powder
  1. Place all sauce ingredients into a saucepan and simmer for 10 minutes on low.
  2. Puree until smooth with an immersion blender.
  3. Put the chicken in a single layer in a small roasting pan and sprinkle with sea salt and garlic powder.
  4. Pour 3 cups of water over it and cover tightly with foil.
  5. Bake in a 350 oven for 40 minutes until very tender.
  6. Remove from oven, cool then shred the meat with your hands.
  7. Mix the meat with the barbecue sauce and serve on the slider biscuits.
Paleo on the Go Test Kitchen
AIP Biscuits
Yields 8
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Total Time
1 min
Total Time
1 min
  1. 3/4 cup coconut flour
  2. 1 cup tapioca flour
  3. 1 tsp. baking soda
  4. 1 tsp. sea salt
  5. 1 T. coconut sugar
  6. 1 tsp gelatin
  7. ½ cup palm shortening
  8. 1 cup coconut milk
  1. Mix flours, baking soda, salt and gelatin powder.
  2. Add the palm shortening, sugar and coconut milk, and mix into a soft dough.
  3. Then roll into small slider sized biscuits, place on a parchment lined sheet tray and bake at 375F until golden (10-12 minutes)
Paleo on the Go Test Kitchen