Recipe courtesy of Ryan Fey
and
Mark Anderson
Recipe courtesy of Ryan Fey
and
Mark Anderson
Watch how to make this recipe.
Chicken Chipotle Sliders
Getting reviews...
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 25 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 428
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 65 mg
- Sodium
- 874 mg
- Level: Easy
- Total: 1 hr 20 min (includes chilling time)
- Active: 25 min
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 428
- Total Fat
- 32 g
- Saturated Fat
- 9 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 65 mg
- Sodium
- 874 mg
Ingredients
Chipotle Aioli:
Sliders
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
- 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.
- 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.
- Place a slider on the bottom section of a bun, top with some aioli, watercress and the top section of the bun.
