Grilled Chicken Sliders Food

GRILLED CHICKEN BACON SLIDERS

Steps:

• Slice bacon pieces in half and fry over medium-low heat until Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly. Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste. Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan. Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!Variations:* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.* Change up the cheese, toppings, however you'd like!

SUNNY'S GRILLED CHICKEN AND AVOCADO BACON SLIDERS

Steps:

• For the chicken and marinade: Gently press each thigh between 2 pieces of plastic wrap to flatten (do this with a rolling pin, it's less brutal than pounding). Season the chicken on both sides with salt and pepper. Place the chicken in a large resealable plastic bag with the oil, cumin and lime zest and juice. Seal the bag and squish everything around until everything is coated by everything. Rest on the counter for 1 hour.
• For the spread: In a medium bowl, add the cilantro, bacon, avocado, tomatoes and hot sauce if using. Fold to combine gently so the tomatoes don't get mashed, then taste and season with a pinch of salt if needed. Cover by placing plastic wrap directly on the top of the spread and refrigerate until using.
• For the caramelized onions: In a large pot on low heat (or in a pot over the indirect heat area of a grill), add the onions, olive oil, butter, a pinch of salt and a few grinds of pepper. Cook, stirring every other minute or so, until the onions are tender and a deep golden brown, about 30 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the chicken from the bag, shaking off excess marinade. Place the chicken over the direct heat of the grill (or on the grill pan). Once the chicken releases from the grill and can be flipped, flip it to the indirect heat side of the grill (or lower the heat on the grill pan) and grill until cooked through, just 3 to 4 minutes more. Remove the chicken to a cutting board and cover with aluminum foil for 10 minutes. Roughly chop the chicken.
• To assemble and serve. Build each burger in this order, starting at the bottom with: the bottom bun, slice of cheese, big scoop of chicken and caramelized onions and the top roll slathered with tons of avocado spread.

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 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.

CHICKEN BACON RANCH SLIDERS

Steps:

• Combine the chicken, olive oil, salt, pepper, granulated garlic, granulated onion, and cayenne pepper in a large bowl. For a more flavorful chicken, marinate in the fridge anywhere from 30 minutes to overnight. The longer it sits, the better flavor it will have.
• Cook the bacon, in batches, in a large skillet until crispy. Transfer to a plate lined with paper towels to drain. Once cooled, cut each slice of bacon in half.
• Heat a stove top grill pan over medium-high heat. Lightly grease with olive oil. Cook the chicken for about 2 to 3 minutes, flip over and continue to cook for another 2 to 3 minutes on the second side. Transfer to a plate and cover loosely with foil. Let rest for about 10 minutes before slicing.
• Grill the red onion slices for about 2 to 3 minutes in total, flipping over halfway. Transfer to the plate with the chicken.
• To assemble the sliders, split the biscuits in half. Spoon about 2 teaspoons of buttermilk ranch dressing on the bottoms of the biscuits. Top each with a few slices of chicken, dividing it evenly among each slider, 2 half pieces of bacon, grilled onion, tomato, lettuce and another drizzle of ranch. Replace the tops of the biscuits and skewer with a toothpick. Serve warm or at room temperature.