Cheesy Honey Sriracha Chicken Sliders
Cheesy Honey Sriracha Chicken Sliders
Ingredients
For the Chicken Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 12 slider buns, Hawaiian sweet rolls recommended
- 6 Provolone cheese slices, cut in half
For the Honey Sriracha Mayo
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 tablespoons sriracha, to taste
For the Topping
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 2 min•🌡️ 375
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and cook for 3-4 minutes, or until softened and translucent.
⏱️ 4 min
- 3
Add the diced green bell pepper to the skillet and cook for another 3 minutes until slightly tender. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 4 min
- 4
Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken. Pour in the chicken broth, then add the shredded or diced cooked chicken breast, salt, and black pepper. Mix well to combine.
⏱️ 3 min
- 5
Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove from heat.
⏱️ 7 min
- 6
While the chicken mixture simmers, prepare the Honey Sriracha Mayo. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and sriracha until smooth. Set aside.
⏱️ 2 min
- 7
Prepare the butter topping. In another small bowl, combine the melted butter, garlic powder, and dried parsley. Mix well.
⏱️ 1 min
- 8
To assemble the sliders, slice the entire block of slider buns horizontally through the middle, keeping the top and bottom halves intact. Place the bottom half of the buns into the prepared baking dish.
⏱️ 2 min
- 9
Spread a generous layer of the Honey Sriracha Mayo over the bottom half of the buns. Evenly spoon the chicken filling over the mayo layer.
⏱️ 2 min
- 10
Arrange the halved Provolone cheese slices over the chicken filling, ensuring good coverage. Place the top half of the slider buns over the cheese.
⏱️ 2 min
- 11
Brush the top of the slider buns generously with the garlic butter mixture.
⏱️ 1 min
- 12
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the tops of the buns are golden brown and slightly crispy. If the tops brown too quickly, you can loosely cover with foil.
⏱️ 20 min•🌡️ 375
- 13
Remove from the oven, let cool for a few minutes, then slice into individual sliders and serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Honey Sriracha Chicken Sliders
Ingredients
For the Chicken Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup green bell pepper, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 12 slider buns, Hawaiian sweet rolls recommended
- 6 Provolone cheese slices, cut in half
For the Honey Sriracha Mayo
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 1/2 tablespoons sriracha, to taste
For the Topping
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 2 min•🌡️ 375 - 2
In a large skillet, heat the olive oil over medium heat. Add the diced yellow onion and cook for 3-4 minutes, or until softened and translucent.
⏱️ 4 min - 3
Add the diced green bell pepper to the skillet and cook for another 3 minutes until slightly tender. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 4 min - 4
Stir in the tomato paste and cook for 1 minute, allowing it to slightly darken. Pour in the chicken broth, then add the shredded or diced cooked chicken breast, salt, and black pepper. Mix well to combine.
⏱️ 3 min - 5
Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove from heat.
⏱️ 7 min - 6
While the chicken mixture simmers, prepare the Honey Sriracha Mayo. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and sriracha until smooth. Set aside.
⏱️ 2 min - 7
Prepare the butter topping. In another small bowl, combine the melted butter, garlic powder, and dried parsley. Mix well.
⏱️ 1 min - 8
To assemble the sliders, slice the entire block of slider buns horizontally through the middle, keeping the top and bottom halves intact. Place the bottom half of the buns into the prepared baking dish.
⏱️ 2 min - 9
Spread a generous layer of the Honey Sriracha Mayo over the bottom half of the buns. Evenly spoon the chicken filling over the mayo layer.
⏱️ 2 min - 10
Arrange the halved Provolone cheese slices over the chicken filling, ensuring good coverage. Place the top half of the slider buns over the cheese.
⏱️ 2 min - 11
Brush the top of the slider buns generously with the garlic butter mixture.
⏱️ 1 min - 12
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the tops of the buns are golden brown and slightly crispy. If the tops brown too quickly, you can loosely cover with foil.
⏱️ 20 min•🌡️ 375 - 13
Remove from the oven, let cool for a few minutes, then slice into individual sliders and serve warm.
⏱️ 2 min