Recipe courtesy of Ryan Fey and Mark Anderson

Chicken Chipotle Sliders

  • Level: Easy
  • Total: 1 hr 20 min (includes chilling time)
  • Active: 25 min
  • Yield: 12 sliders
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Ingredients

Chipotle Aioli:

1 cup mayonnaise

1/4 cup roughly chopped fresh cilantro 

2 tablespoons fresh lime juice

1 tablespoon honey 

3 to 4 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce

Sliders

1 pound ground chicken thighs

2 tablespoon taco seasoning

1 tablespoon olive oil

12 slices provolone cheese

12 Hawaiian sweet dinner rolls, split

1 bunch fresh watercress 

Directions

  1. For the chipotle aioli: Process the mayonnaise, cilantro, lime juice, honey, chipotle peppers and adobo sauce in a food processor until combined. Refrigerate for at least 1 hour.
  2. For the sliders: Line a baking sheet with parchment. In a large mixing bowl, combine the chicken, taco season and oil. Form 12 patties roughly 1/2-inch thick and place them on the prepared baking sheet. Refrigerate for 30 to 60 minutes.
  3. Prepare a grill for medium direct heat. Grill the sliders until the edges start to turn a lighter white and the juices pool at the top, about 3 minutes. Flip the sliders and place a piece of cheese on each. Remove the sliders when the cheese is melted and the internal temperature of the chicken hits 165 degrees F on an instant-read thermometer.
  4. Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.
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