Recipe courtesy of Ryan Fey
and
Mark Anderson
Chicken Chipotle Sliders
- Level: Easy
- Yield: 12 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 428
- Total Fat
- 32
- Saturated Fat
- 9
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 17
- Cholesterol
- 65
- Sodium
- 874
- Total: 1 hr 20 min (includes chilling time)
- Active: 25 min
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
- 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.