Grilled Buffalo Chicken Sliders – Grill Madness

Sports, great food, and friends are the trifecta of any great weekend! Triple this assemblage and you have March Madness – three weeks of unrelenting win or go home excitement of the greatest tournament in the country. These three weeks are the embodiment of everything good, right, smoked, charred, marinated, rubbed, rotisserie, seared, skewered, and caramelized. To carry your game day menus through the big tournament, here is our series Grill Madness, featuring Grilled Buffalo Chicken Sliders for a tangy and spicy variation on a pub classic.

For these sliders, we use boneless chicken thighs cut in half, and marinated for hours in Frank’s RedHot sauce and butter. To counter the beautiful burning spice, the sliders will be topped with a refreshing slaw of carrots, celery, sour cream, blue cheese, and scallions. As the chicken soaks up the sharp vinegar and rich butter, the slaw adds a cool and creamy lightness that balances each bite. Serve on toasted slider buns, and get ready to scream, eat, sweat, drink, and repeat through all 60-plus games. So fire up the grill, get face paint for your alma mater, and let’s celebrate Grill Madness.

Serves: 8 sliders

Grilled Buffalo Chicken Sliders Ingredients

For the chicken

  • 3/4 cup Frank’s RedHot sauce
  • 2 tablespoons unsalted butter (1/4 stick), melted and cooled slightly
  • 4 boneless, skinless chicken thighs (about 1 pound), cut in half crosswise

For the slaw and serving

  • 4 ounces carrots (about 2 medium carrots)
  • 4 ounces celery stalks (about 2 medium celery stalks)
  • 1/4 cup sour cream
  • 3 tablespoons crumbled blue cheese (about 1 ounce)
  • 1 tablespoon Frank’s RedHot sauce
  • 1 medium scallion, thinly sliced (white and light green parts only)
  • 8 slider buns, split

Grilled Buffalo Chicken Sliders Directions

For the chicken

  1. Place the hot sauce and butter in a medium resealable plastic bag and stir to combine. Add the chicken and seal the bag, pressing out any excess air. Turn the bag to coat the chicken evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.

For the slaw and serving

  1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, make the slaw.
  2. Peel the carrots and grate them on the large holes of a box grater; transfer to a large bowl. Halve the celery stalks lengthwise, very thinly slice them crosswise, and add to the bowl. Add the sour cream, blue cheese, hot sauce, and scallion and stir to combine. Set aside while you grill the chicken.
  3. When the grill is ready, remove the chicken from the marinade, letting any excess drip off, and discard the marinade. Place the chicken on the grill and close the grill. Cook, flipping the chicken after about 4 minutes. Continue cooking until cooked through, about 3 to 4 minutes more. Remove to a clean plate and tent with foil.
  4. Place the buns cut-side down on the grill and toast until grill marks appear on the bottom, about 1 to 2 minutes.
  5. To assemble, place 1 piece of chicken on each bottom bun. Divide the slaw over the chicken, and close with the top buns.

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