Best 4 Grilled Chicken Sliders Recipes

GRILLED CHICKEN SLIDERS

Steps:

• For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
• Twenty minutes before cooking, fire up the grill.
• For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
• Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
• Serve the chicken with rolls and fixins and let everyone build their own sliders.

GRILLED BUFFALO CHICKEN SLIDERS

Steps:

• Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
• Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
• Heat gas grill on medium or charcoal grill until coals are ash white.
• Remove chicken from hot sauce; discard sauce.
• Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
• Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
• Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

GRILLED CHICKEN SLIDERS WITH APRICOT CHUTNEY SPREAD

Steps:

• Combine first 3 ingredients in a small bowl.
• Sprinkle chicken with pepper mixture.
• Place a large grill pan over medium high heat, and coat with cooking spray.
• Add chicken to pan, cook 5 minutes on each side or until done.
• Cool slightly, and shred meat.
• Recoat pan with cooking spray, and place apricots cut side down on pan, and cook 6 minutes on medium-high heat or until tender and lightly browned, turning after 4 minutes.
• Place apricots and add water, cider vinegar, mustard, and garlic cloves in a food processor, and process until smooth.
• Spread 1/2 teaspoon apricot chutney over cut side of each sandwich bun half.
• Place 1/3 cup chicken on bottom bun, and cover with other half of bun.

GRILLED CHICKEN PINEAPPLE SLIDERS

Steps:

• Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
• Spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls.