Grilled Chicken Sliders with Spicy Coleslaw

I often make grilled chicken sandwiches, but this time I wanted something a little different. I had some dinner rolls on hand, so I used them to make sliders.


These grilled chicken sliders get their kick from Scott's BBQ sauce, a great North Carolina vinegary sauce. The slaw is based on a recipe I found on Pepper Fool.

Printable Recipe

For the sliders:
Makes: 12 sliders, 3-4 servings
Prep time: 2 hours
Cook time: 15 minutes

Ingredients:

3 chicken breasts (usually 1 package)
2 cups Scott's barbecue sauce, divided
6 slices jalepeño cheese, sliced and cut into quarters
Lettuce
1/2 medium red onion, chopped
12 dinner rolls (I used potato rolls)

1. Butterfly the chicken breasts and place in a large container or baggie. Add 1 cup of the BBQ sauce. Make sure all of the breasts get sauced. Let marinate for 2 hours.

2. Heat grill to medium high. Grill breasts until they reach 165 F. They will cook quickly since they are thin. Baste with more BBQ sauce on both sides.

3. Quickly grill the rolls until browned.

4. Remove breasts and cut into squares the size of the buns. Top with 2 slices of the cheese, onions, and lettuce. Place on buns and serve.

For the spicy coleslaw:
Makes: 4 servings
Prep time: 15 minutes
Cook time: 0 minutes

Ingredients:

• 1 bag coleslaw, with carrots (about 5-6 cups)
• 1/2 red bell pepper, Julienned
• 1/2 green bell pepper, Julienned
• 1 cup mayonnaise
• 2 Serrano peppers, chopped (can substitute jalapeños)
• 1 clove garlic, minced
• 1 T cilantro, chopped
• 1 T chili powder
• 1 t cumin (or to taste)
• 1/2 T ground coriander
  
• 1 T maple syrup
• 1/2 T Dijon mustard
• 1/2 T Worcestershire sauce
• 1/2 lime, juiced

1. Mix all ingredients. The slaw gets better if refrigerated for 1 hour before serving.