To make the spicy white sauce combine
Mayonnaise (2 cups)
Apple Cider Vinegar (1/4 cup)
Granulated Sugar (1 1/2 Tbsp)
Ground Black Pepper (1 Tbsp)
Granulated Garlic (1/2 Tbsp)
Kosher Salt (1 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
Ground White Pepper (1/2 tsp)
Cayenne Pepper (1/4 tsp)
and juice from the
in a large bowl and whisk. Refrigerate for 2 hours before serving. Sauce will keep up to 1 week in the refrigerator.
To make the pickled red onion bring
Apple Cider Vinegar (1 1/2 cups)
to a boil in a small pot over medium heat. Add
Granulated Sugar (1 Tbsp)
Kosher Salt (1/2 tsp)
Crushed Red Pepper Flakes (1 pinch)
stir to dissolve sugar. Remove from heat and add
Red Onion (1)
. Toss to combine and place in a heat safe container to pickle. Place in refrigerator for 3-4 hours. Pickled Onions will keep for up to a week in the refrigerator.
Whole Chicken (1)
from packaging. Check cavity for giblets and trim excess fat. Pat chicken dry with paper towel.
Spray the outer skin with
Vegetable Oil Cooking Spray (as needed)
. Season well with
Barbecue Rub (2 Tbsp)
Prepare pellet smoker or other grill/smoker for indirect cooking at 350 degrees F (175 degrees C) using pecan pellets/wood for flavor.
Place chicken on cooking rack and cook until internal temperature reaches 165 degrees F (73 degrees C) in the breast.
Remove chicken from grill and rest loosely covered with aluminum foil for 20 minutes.
Pull chicken into bite size pieces discarding the bones.
To make the sliders: Place a couple
Dill Pickles (to taste)
slices on the bottom portion of the
Hawaiian Rolls (1 pckg)
. Top with Pulled Chicken and Spicy White Sauce. Add a few pickled red onion slices and the top roll and serve.