Ingredients

The following ingredients have 7 Servings
  • 16 slider rolls
  • 2 1/4 pounds boneless skinless chicken breasts, flattened to 1-inch thickness with a pounder and cut into the size of your slider buns. (2 whole chicken breasts should yield 14-16 slider-sized pieces)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 medium garlic cloves, peeled and pressed or finely minced
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3 large yellow onions, peeled, halved through the root end, cut into thick (3/4-inch) slices
  • 1/2 teaspoon kosher salt
  • 1/2 cup your favorite barbecue sauce
  • 2 tablespoon apple cider vinegar

Instruction

  • In a small bowl, whisk olive oil, lime juice, garlic, chili, cumin and salt. Place sliced chicken in a non-reactive bowl and toss with marinade. Cover bowl and let the chicken marinate for at least 30 minutes and up to 4 hours.
  • Click here for the chipotle coleslaw recipe Slaw can be prepped up to a day ahead, keeping dressing separate. Toss cabbage and herbs with dressing 30 minutes to an hour before serving. Chill slaw until ready to eat.
  • Heat the oil in a skillet over medium-high heat. Sauté onions, stirring frequently, until they soften and start to brown, about 8 minutes. Sprinkle 1/2 teaspoon salt. Stir in barbecue sauce and vinegar. Lower the heat to medium and cook, stirring occasionally, until onions are golden brown and the sauce is thick, about 15 minutes. Onions can be made up to a day ahead. Keep covered in the fridge. Reheat in the microwave.
  • Preheat grill to medium-high. Remove chicken from marinade and grill for 5 minutes per side, or until cooked through. Set on a platter and tent with foil. Grill slider rolls, cut-side down, for a minute or so, until lightly toasted.
  • Load each slider bun with a piece of grilled chicken, some onions, and a big pile of slaw. Serve the extra slaw on the side.