These Mexican-spiced grilled chicken sliders have so much great flavor. When they're stuffed into a toasted bun with tangy bbq-caramelized onions and smoky chipotle coleslaw, they explode with deliciousness!
Burgers beware. You've got some serious competition from this chicken sandwich! A fluffy bun - lightly toasted on the grill - filled with tender spicy chicken, sweet and tangy bbq-sauced caramelized onions, and smoky crunchy chipotle coleslaw.
These chicken sliders are a food fantasy come true - excitement in every bite! They're healthy, too - made with low-fat white meat chicken and high fiber cabbage slaw. And because they're slider-sized, you can go back for seconds!
It was challenging to figure out how to cut a chicken breast to fit a slider bun. First I tried slicing the breasts horizontally through middle and then into bun-sized pieces, but they were too thin and skimpy. Then I tried leaving the breasts at their full thickness and cutting them in thirds, but they were too fat! What worked perfectly was to pound them just a bit, to a thickness of about an inch, and then slice them into bun-sized pieces.
If you're not familiar with pounding chicken, it's really easy. My favorite method is to put the chicken on a cutting board, under a large thick plastic baggie, and pound it gently and evenly with my rolling pin until it's uniformly flattened to my desired thinness. A meat mallet works well too.
If you've never tried adding barbecue sauce to your caramelized onions I suggest you brace yourself for a special treat. Try to have more self-discipline than I do, so you can hold off eating them for long enough to pile them onto the sliders. They're totally irresistible.
Chipotle coleslaw adds delicious spice, smokiness and crunchiness to the mix. The coleslaw recipe serves 12, so you can cut it in half if you like, but I recommend that you make the full amount. You can serve extra slaw on the side instead of making a salad. And if you have any left over, it's a delicious addition to burgers, sandwiches, and anything smoked or grilled.
This dish is easy to adapt for those wishing to eat gluten-free. Pile a generous portion of chipotle coleslaw onto a plate. Top with two pieces of grilled chicken and some bbq caramelized onions. Sprinkle with cilantro sprigs, to garnish.
Here's the grilled chicken sliders recipe. If you make this, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print