Grilled Margarita Chicken Sliders with Mango Salsa
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
How to make
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.
And don't forget to tag us @landolakesktchn.
Grilled Chicken Recipes
Throw chicken on the grill and you're on your way to an easy and amazing dinner. Chicken is a crowd-pleaser and goes well with everything from teriyaki sauce to chopped fresh herbs to fruity salsas.See Recipes