📖 Instructions

1. **Let's Start with the Garlic Confit:** Preheat your oven to 250°F (120°C). This low temperature is KEY for achieving that sweet, mellow garlic flavor.
2. Peel about 10-12 cloves of garlic. Yes, that's a lot of garlic, but trust me, it's worth it!
3. Place the garlic cloves in a small oven-safe saucepan or baking dish. Cover them completely with about 1 cup of olive oil. Make sure the garlic is submerged; this is crucial for proper confiting. Add a sprig of thyme and a pinch of red pepper flakes for extra flavor. (Optional: I personally love rosemary, but that might be a personal thing; the thyme works too!)
4. Bake in the preheated oven for about 2 hours, or until the garlic cloves are soft and golden brown. They should be easily pierced with a fork. Keep a close eye on them to prevent burning! Burnt garlic is no fun.
5. Once done, let the garlic confit cool slightly in the oil. Store any leftover confit in an airtight container in the refrigerator, submerged in the oil. This will keep for up to 2 weeks. The garlic-infused oil is also amazing for cooking!
6. **Now, for the Roasted Garlic Aioli:** While the garlic is confiting, roast a bulb of garlic. Cut the top off the bulb, exposing the cloves.
7. Drizzle the exposed garlic with olive oil, wrap it in foil, and bake it in the oven at the same time as the garlic confit (250°F/120°C) for about 1 hour, or until the cloves are soft and easily squeezed out.
8. Let the roasted garlic cool slightly. Squeeze the cloves out of the bulb into a bowl. Mash them with a fork until smooth. If they are not easily mashable, make sure they are cool enough.
9. In a separate bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of lemon juice, 1 tablespoon of Dijon mustard, and the mashed roasted garlic. Season with salt and pepper to taste. Adjust the lemon juice to your liking – I like mine extra tangy! (Pro-tip, a small whisk is much easier to use than a normal sized one)
10. **On to the BBQ Chicken:** While the garlic is doing its thing, prepare the chicken. You'll need about 1.5 pounds of boneless, skinless chicken thighs. I prefer thighs because they stay juicier, but chicken breasts will also work.
11. Cut the chicken into slider-sized portions. Season them generously with salt, pepper, garlic powder, and paprika. Don't be shy with the seasoning!
12. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes per side, or until cooked through and nicely browned. You want a nice sear on the outside while keeping the inside juicy. (If you're not a chicken fan, you can use something else)
13. Once the chicken is cooked, brush it generously with your favorite BBQ sauce. I like a smoky, slightly sweet sauce for this recipe, but anything works!
14. **Assembly Time!:** Lightly toast your slider buns. This adds a nice texture and prevents them from getting soggy.
15. Spread a generous amount of the roasted garlic aioli on both halves of each slider bun.
16. Place a piece of BBQ chicken on the bottom bun. Top with a few cloves of the garlic confit. Don't overcrowd the slider; a little goes a long way!
17. Place the top bun on the slider and serve immediately. Get ready for a flavor explosion!