Cajun seasoning gives a pop of flavor to these grilled chicken sliders. But it’s the adobo mayo and grilled onions that truly pushes things over the top.
Ingredients:
- 3 skinless, boneless chicken breasts
- 2 Tbsp. vegetable oil
- 2 tsp. Cajun seasoning
- Salt and black pepper, to taste
- 2 small onions, sliced into thick rings
- 6 slices white cheddar or Monterey Jack cheese, cut in half
- 1/4 c. mayonnaise
- 1 tsp. adobo sauce (from a can of chipotle peppers)
- 12 small dinner rolls, split
- Lettuce leaves, for serving
Instructions:
Step No.01
Press the flat palm of your hand onto the upper part of every chicken breast. Slice the bird in half horizontally, using light pressure (be careful!). You will have six thinner pieces of chicken breast when you are done. Cut each of these in half to yield 12 tiny chicken “patties.” To slightly flatten the thicker pieces, place a piece of plastic wrap on top and gently pound with a rolling pin.
Step No.02
After tossing the chicken in a tablespoon of vegetable oil, season it with salt, pepper, and Cajun spice. Finally, use the remaining 1 tablespoon of vegetable oil to brush the onion rings. If you have a grill pan, preheat it over medium to medium-high heat. If not, use a heavy skillet. After about three minutes of cooking on the first side, turn the chicken pieces over. After adding a slice of cheese to each, heat for a further three minutes, or until the chicken is done. Onions should be cooked for 4 to 5 minutes on each side, or until they are tender and beginning to caramelize. Take out the onions and chicken from the pan.
Step No.03
Spread the mayonnaise and adobo sauce mixture onto the buns. Top the rolls with a little lettuce, grilled onions, and chicken pieces.
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a32336154/grilled-chicken-sliders-recipe/