Chipotle Maple Shredded Chicken Sliders Food

CHIPOTLE MAPLE SHREDDED CHICKEN SLIDERS

Steps:

• Combine the chipotle powder, cumin, paprika, garlic, salt, cinnamon and ginger in a large bowl.
• Add the chicken breasts to the bowl and toss well to coat.
• Place the chicken in the slow cooker.
• In a medium bowl, whisk the maple syrup, apple juice, chipotle in adobo sauce and apple cider vinegar together.
• Pour this mixture over the chicken.
• Slow cook on low for 6-8 hours, or on high for 3-4 hours.
• Using a couple of forks, shred the chicken in the crock pot.
• Place the shredded chicken on Hawaiian rolls and top with shredded cheddar cheese.
• Optionally place under the broiler on low for 3-4 minutes to toast the rolls and melt the cheese over the chicken.

GRILLED MAPLE-CHIPOTLE CHICKEN

Steps:

• Combine chicken breasts, maple syrup, apple cider vinegar, ketchup, sesame oil, soy sauce, garlic, chipotle powder, oregano, paprika, cayenne, and celery salt into a marinating container and mix well. Let chicken marinate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place marinated chicken breasts on the center of the grill, reserving remaining marinade. Cook for 10 to 15 minutes, spreading remaining marinade over chicken using a basting brush every few minutes to properly glaze. Flip and continue to cook and baste until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes more.

CHICKEN CHIPOTLE SLIDERS

Steps:

• 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.

CHIPOTLE CHICKEN AND COTIJA SLIDERS

Steps:

• Brush chicken with oil; sprinkle with chile powder and salt.
• Heat a grill pan; when hot, grill chicken about 4 minutes on each side or until grill marks form and chicken is cooked through. Grill cheese about 1 minute on each side or until grill marks form.
• Cut each chicken breast into 6 slices on the diagonal. Place 2 slices chicken on bottom of each roll. Top with 2 teaspoons salsa and 1 slice grilled cheese; close roll.