It’s so incredibly hot outside…and has been for the past two weeks. Your appetite takes a downwards turn when it’s this hot outside. If I ever find myself hungry, all I want is something cold like salads and sandwiches. If I do crave something hot, 99% of the time it’s for TACOS. I eat the crap out of some tacos in the summer time.
These sweet & spicy chicken sliders hit the spot the other night after a long day of working outside. They weren’t cold, sure, but they were the perfect size for a decreasing summer appetite. An Asian fusion twist on a regular slider, but with shredded chicken and coleslaw reminisce of Hispanic cuisine. I loved it, and surprisingly, Stephen did too! He doesn’t like to venture outside of the norm, ESPECIALLY when it comes to food, but he devoured around SIX sliders!
The recipe originally called for a pound of ground chicken, but I don’t like ground chicken at all. I’m not really a fan of anything ground, and rarely eat ground beef as it is. So instead, I used a pound of boneless, skinless chicken breast, hoping to shred it like pulled pork. My food processor chopped the cooked chicken breast up “chicken salad” style, though…but it actually worked out well! I’ll do this from now on when I make these sliders.
Sweet Chili Chicken Sliders with Sriracha Aioli
- 1 can refrigerated biscuits (about ten biscuits)
- 1 lb. boneless, skinless chicken breast
- 2/3 cup sweet chili sauce
- 1/2 cup apricot preserves
- 1 cup mayonnaise
- 2 TBS. Sriracha sauce
- 2 cups coleslaw mix
1. Heat oven to 400 degrees. Bake biscuits according to package directions. Meanwhile, in large pan, pan-fry chicken breast in 1 TBS. olive oil about 5 minutes per side, or until fluids run clear. In food processor, chop up chicken until it reaches the texture you prefer, either chopped or shredded. Add 2 TBS. sweet chili sauce, 1/2 tsp salt, and 1/4 tsp pepper to chicken in food processor; pulse until combined, about 20 seconds.
2. Place chicken mixture into medium bowl, making sure to scrape sides of food processor. Place apricot preserves, mayo, and Sriracha sauce into food processor. Cover; process 10-15 seconds or until smooth and orange.
3. In medium bowl, mix 1/2 cup of the Sriracha aioli with coleslaw mix; toss to coat.
4. Split biscuits in half, top bottom with sweet chile chicken mixture & coleslaw mix & top half of biscuit. Serve with remaining Sriracha aioli on the side.
This recipe keeps working even when you’ve finished eating. If you’re making this recipe for two, you’ll have PLENTY of leftover chicken, coleslaw, and Sriracha Aioli leftover. Just throw the chicken in a pan with a teaspoon of olive oil, chopped red onion (about half an onion), and a handful of fresh cilantro. When the onion is translucent and the chicken is warm, throw the mixture on some warm flour tortillas with your coleslaw and leftover aioli! Boom! Two dinners out of one! I don’t think there’s anything better than reworking leftovers into something new and fresh. Plus, it satisfied my summer taco craving for at least 2.5 hours.
This chicken slider recipe is perfect as a lunchtime OR dinner meal, but it can also be a good appetizer or party food!