Sweet, savory and a little spicy. These mini chicken sandwiches hit all the right flavors for summer grilling.
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4 (4- to 5-ounce) boneless skinless chicken breasts
1 cup non-alcoholic Margarita mix
1 tablespoon finely chopped fresh cilantro
1/4 teaspoon salt
1 medium (1 cup) mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon orange marmalade
1 to 2 teaspoons finely chopped jalapeño peppers
4 (3/4-ounce) slices Land O Lakes® Deli American, cut into quarters
8 slider buns, sliced
Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness; add Margarita mix and cilantro to bag. Tightly seal bag. Turn bag several times to coat chicken well. Place into 13x9-inch pan. Refrigerate, turning occasionally, refrigerate at least 30 minutes.
Combine all salsa ingredients in bowl until well mixed. Refrigerate until serving time.
Heat gas grill on medium-high or charcoal grill until coals are ash white.
Remove chicken from bag; discard marinade mixture.
Sprinkle chicken with salt; place onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork. Top each chicken piece with 2 quarters cheese during last minute of cooking.
Place chicken pieces onto bottom half of buns. Top each with salsa mixture and top half of bun.
Explore reviews fromour online community
I made this recipe for my family recently and it was a huge hit! The salsa is the perfect blend of sweet and spicy. I used 1 teaspoon of jalapeños and it gave the sliders just the right amount of kick! I also toasted the buns on the grill- highly recommend.
Throw some chicken on the grill and you are half way to an easy, delicious dinner. Chicken is a crowd-pleaser and goes well with everything from lemon pepper to fruity salsas.