Mini Chicken Sliders with Hot Honey Glaze
Mini Chicken Sliders with Hot Honey Glaze
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Hot Honey Glaze
- 1/4 cup honey
- 2 tablespoons hot sauce, such as Sriracha or Frank's RedHot
- 2 tablespoons unsalted butter
For Assembly
- 8 slider buns
- 4 cheddar cheese slices, halved
- 8 dill pickle slices, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a medium bowl, combine the cut chicken pieces with garlic powder, paprika, salt, and black pepper. Toss until the chicken is evenly coated. Spread the seasoned chicken in a single layer on the prepared baking sheet.
⏱️ 3 min - 3
Bake the chicken for 10 to 12 minutes, or until cooked through and no longer pink. Internal temperature should reach 165°F.
⏱️ 12 min•🌡️ 400°F - 4
While the chicken bakes, prepare the hot honey glaze. In a small saucepan, combine the honey, hot sauce, and unsalted butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is well combined and slightly simmering. Remove from heat.
⏱️ 5 min - 5
Once the chicken is cooked, carefully transfer it to a clean bowl. Pour the hot honey glaze over the chicken and toss gently to coat each piece evenly.
⏱️ 2 min - 6
Assemble the sliders: Place the bottom halves of the slider buns on the same baking sheet (or a new one). Top each bun bottom with a portion of the glazed chicken. Place a halved cheddar cheese slice on top of the chicken. Cover with the top halves of the slider buns.
⏱️ 3 min - 7
Return the assembled sliders to the oven for 2 to 3 minutes, or until the cheese is melted and the buns are lightly toasted.
⏱️ 3 min•🌡️ 400°F - 8
Serve the mini chicken sliders immediately with dill pickle slices on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Sliders with Hot Honey Glaze
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Hot Honey Glaze
- 1/4 cup honey
- 2 tablespoons hot sauce, such as Sriracha or Frank's RedHot
- 2 tablespoons unsalted butter
For Assembly
- 8 slider buns
- 4 cheddar cheese slices, halved
- 8 dill pickle slices, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400°F - 2
In a medium bowl, combine the cut chicken pieces with garlic powder, paprika, salt, and black pepper. Toss until the chicken is evenly coated. Spread the seasoned chicken in a single layer on the prepared baking sheet.
⏱️ 3 min - 3
Bake the chicken for 10 to 12 minutes, or until cooked through and no longer pink. Internal temperature should reach 165°F.
⏱️ 12 min•🌡️ 400°F - 4
While the chicken bakes, prepare the hot honey glaze. In a small saucepan, combine the honey, hot sauce, and unsalted butter. Heat over medium-low heat, stirring occasionally, until the butter is melted and the mixture is well combined and slightly simmering. Remove from heat.
⏱️ 5 min - 5
Once the chicken is cooked, carefully transfer it to a clean bowl. Pour the hot honey glaze over the chicken and toss gently to coat each piece evenly.
⏱️ 2 min - 6
Assemble the sliders: Place the bottom halves of the slider buns on the same baking sheet (or a new one). Top each bun bottom with a portion of the glazed chicken. Place a halved cheddar cheese slice on top of the chicken. Cover with the top halves of the slider buns.
⏱️ 3 min - 7
Return the assembled sliders to the oven for 2 to 3 minutes, or until the cheese is melted and the buns are lightly toasted.
⏱️ 3 min•🌡️ 400°F - 8
Serve the mini chicken sliders immediately with dill pickle slices on the side.
⏱️ 1 min