Tuesday, November 1, 2011

Grilled Chicken Sliders

Sliders are easy to make and even better to eat, but sometimes sourcing buns for them can be a problem.  If Alexis doesn't have time to bake a batch from scratch, I usually just use Kings Hawaiian Sweet Rolls.  But yesterday, she found a 16 pack of slider buns from Pepperidge Farm at Wallyworld.  It might not be a new product but it's new to us so I thought I'd share.

Anyway, here are some grilled chicken sliders that I made last night.  The first time I made them, I didn't add the beer to the glaze and it burned almost instantly because of the sugars.  The second time, the additional liquid made it work perfectly.  If you don't want to use beer, you could just use chicken stock but I like the nutty flavor a dark beer adds to the sweet glaze.



Grilled Chicken Sliders
Makes:  8 sliders

Ingredients
  • 2 chicken breasts, boneless, skinless
  • 2 tsp poultry rub (see notes)
  • 8 slider buns
  • toppings of your choice such as lettuce, tomato, onion, or pickles
For the glaze
  • 2 Tbsp Maple agave nectar (see notes)
  • 2 Tbsp amber style beer
  • 1 Tbsp lime juice
  • 1 Tbsp white wine vinegar
For the spicy mayo
  • 1/3 cup mayonnaise
  • 2 Tbsp Cholula chipotle hot sauce
  • 1/2 tsp smoked paprika
Instructions
  1. Preheat your charcoal grill set up for direct heat to 350f (medium). 
  2. Mix the spicy mayo together and refrigerate.  In another bowl, mix the glaze together and set aside.
  3. Using a very sharp knife, slice each breast in half lengthwise to make cutlets.  Cut each cutlet in half.
  4. Season your cutlets on both sides with poultry rub.
  5. Grill cutlets 2-3 minutes, just until the edges start to turn white.  Flip and grill another 2 minutes.
  6. Brush with the glaze on both sides and cook another minute.  Check with a thermometer to make sure they are properly cooked to an internal temperature of 165f.
  7. Toast slider rolls on the grill, if you prefer.
  8. Serve on rolls with the spicy mayo.
Notes
  • For poultry rub, I used Albukirky Seasonings new Green Chile Rub.  You can make a quick poultry rub of 1 tsp Kosher salt, 1/2 tsp black pepper, and 1/2 tsp of garlic powder.
  • If you don't have maple agave nectar, you could substitute honey or maple syrup.
Split in half lengthwise and then halved again makes the right size for sliders.

These grill quick because they are so thin.  Don't leave unattended.

Two sliders and fries left me stuffed!

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18 comments:

  1. Those sliders look wondereful! I haven't seen the maple agave nectar, must look for it. And I'm all for using beer whenever I can :)

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  2. The sliders look absolutely drool worthy Chris! I'll have to look for those buns for sure :) Love the glaze, and the beer in it, genius!

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  3. That looks like the perfect lunch right now...slide one on over here!

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  4. I have a sudden craving for chicken sliders. They look fantastic Chris! I love those Hawaiin Sweet rolls.

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  5. YUM! These sliders look amazing and right up my alley

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  6. Everytime I read one of your recipes I imagine how I would do it on the stove top grill. Such is the nature of things here. Love the look of this.

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  7. I'd have to get my grill pan out for these. My poor little Webers are shivering under 10 inches of fresh snow. I have a certain type of roll I like to use for sliders because I haven't found packaged slider buns that I like. Will give these a try.

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  8. Oh wow, those look fantastic, Chris! I love sliders.. and I'm excited that you actually found slider buns.. maybe there is hope for us out here. I love using the Hawaiian sweet rolls, but sometimes I would like something different.. and I doubt Alexis would be willing to bake me a fresh batch :)

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  9. Now I have to find some maple agave nectar!!!! Great Post!

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  10. Printed out and on the docket. We don't have a Wallyworld by us - no where even close! What kind of store sells Maple Agave Nectar? Does it come in a can? Never heard of it but it sounds like something I need! One day I want you to do a post on all of the different hot sauces/BBQ sauces that are in your pantry/fridge!

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  11. Just discovered your site today and will be spending hours on here. Is there an FAQ? How do you decide the heat on your grill? Digital infrared thermometer or the hold-your-hand-over-the-heat-til-it-feels-like-it-will-melt method? Anyway, you must have a big following. Very nicely presented site! Sorry, anonymous is the only selection that fit.
    Jim

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  12. Those sliders look fantastic, Chris. I have a truckload of chicken breasts in the freezer too. I know exactly what I'll be making this weekend. Thanks!

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  13. I actually just started seeing these rolls around also, so maybe they're a new product?

    Would it be weird if I made that glaze and just drank it? It has beer in it...totally makes it drinkable. Just saying.

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  14. @Nan - We get ours at Food City on the baking ailse in several varieties. Amber and Maple are the two I use the most. It comes in a plastic squirt bottle like some honey does. Check out: http://www.madhavasweeteners.com/where-to-buy/

    @ Anonymous - My Big Green Eggs and my Smoke Hollow grill/smoker all have thermometers on them and I calibrate them with boiling water every so often. For my two small grills, I do Raichlen's "Mississippi test" like you described.

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  15. Looks like a perfect weekend lunch. The glaze is a great touch.

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  16. Looks delish! Sliders are always so cute :)

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