Hot Honey Chicken Sliders
Grilled chicken thighs coated in a spicy honey glaze are layered on sweet rolls with cheese and pickles.
Ingredients
- 2 lb boneless skinless chicken thighs, 900 g
- 2 tbsp olive oil 30 ml
- 1 tsp smoked paprika 3 g
- 1 tsp garlic powder 3 g
- 1 tsp onion powder 3 g
- 1/2 tsp kosher salt 3 g
- 1/2 tsp black pepper 1 g
- 1/2 cup honey 120 ml
- 3 tbsp hot sauce 45 ml
- 1 tsp red pepper flakes 2 g
- 1 tbsp butter 14 g
- 1 package Hawaiian sweet rolls 12 count
- 6 slices pepper jack cheese
- 1/2 cup dill pickle chips 75 g
- 2 tbsp mayonnaise 30 g
- 1 tbsp Dijon mustard 15 g
- 2 tbsp melted butter 28 g
- 1 tbsp sesame seeds 9 g
Instructions
- Preheat your grill or grill pan to medium-high heat.
- In a small bowl, combine the honey, hot sauce, red pepper flakes, and 1 tablespoon (14 g) of butter. Microwave for 30 seconds or heat in a small saucepan until the butter melts, then stir well and set aside.
- Toss the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place the chicken on the grill and cook for 5 to 6 minutes per side. The internal temperature must reach 165°F (74°C) on a meat thermometer.
- Brush the chicken with the hot honey sauce during the last minute of cooking. Remove from the grill, let rest for 3 minutes, and chop into bite-sized pieces.
- Keep the grill on medium heat. Slice the Hawaiian rolls in half horizontally. Mix the mayonnaise and Dijon mustard, then spread the mixture over the bottom half of the rolls.
- Top the bottom buns evenly with the chopped chicken, pepper jack cheese slices, and dill pickles.
- Place the top buns on the sliders. Brush the tops with the melted butter and sprinkle with sesame seeds.
- Place the assembled sliders on the cooler side of the grill or over indirect heat. Close the lid and heat for 3 to 5 minutes until the cheese melts and the rolls are warm.
Notes
Chicken must reach an internal temperature of 165°F (74°C) for food safety.
You can bake these sliders in an oven at 350°F (175°C) for 10 to 12 minutes if you do not want to use a grill for the final step.
Adjust the spice level by reducing the hot sauce to 2 tablespoons (30 ml) and omitting the red pepper flakes.