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Grilled Mesquite Chicken Sliders with Carrot Slaw

Grilled Chicken Sliders with Carrot Slaw

The sheer simplicity of these Grilled Mesquite Chicken Sliders, topped with Carrot Slaw will tempt the pickiest of eaters…even the kiddies that turn the other way at the sight of vegetables. The juicy, succulent flavors of the mesquite chicken sitting on top of melted Monterey Jack cheese and topped with sweet BBQ sauce and carrot slaw is a tasty combination for any time of the year.

Serve with some seasoned home-cooked potatoes, chicken noodle soup and pair it with either a bottle of Blue Moon beer or a crisp Pinot Gris.

Teenie Notes

  • For more body in the Carrot Slaw, substitute non-fat yogurt for regular/low-fat Greek Yogurt.
  • Pepper-Jack cheese would also be a tasty alternative to Monterey Jack cheese.
  • You can substitute dinner rolls for the slider rolls.
  • These flavorful grilled chicken mesquite sliders can just as easily be made into full-sized sandwiches.
  • The carrot slaw is an adaption from a recipe found on Martha Stewart.  Adding lemon and using Nakano® Seasoned Rice Vinegar with Red Pepper made for some tasty modifications to the original recipe.
  • You will have plenty of leftover Carrot Slaw, so plan accordingly for more sliders or another evenings meal of slaw.
Grilled Mesquite Chicken Sliders with Carrot Slaw
source Cristina from TeenieCakes.com

Makes 8 Sliders

Ingredients

8 slider buns or dinner rolls
8 slices Monterey Jack Cheese, 1/4 inch-thick
2 prepared Chicken Breasts (recipe follows)
BBQ Sauce
Carrot Slaw (recipe follows)

Directions

Preheat oven to broil.   Line a baking sheet with foil.   Place 8 slider buns on prepared baking sheet so that the heels (bottom) and crowns (tops) are face up.    Place a slice of cheese on each heel (cheese should be sized to fit the heel dimension).     Place in oven UNTIL the buns start to brown around the edges and cheese melts.    Remove immediately.

Cut chicken up in eight equal pieces to fit the size of the slider buns.   Place a chicken piece on each cheesy-heel.   Drizzle BBQ sauce on top of chicken and scoop a tablespoon or so of carrot slaw on top.   Place crown on the slider.   Repeat for remaining 7 sliders.     Serve immediately!

Grilled Mesquite Chicken
Ingredients

2 Chicken breasts
2 tablespoons extra-virgin olive oil
Sweet Mesquite rub

Directions

Preheat grill to 600 degrees or use a heavy grill pan warmed to high. Place chicken breasts in an airtight bag, squeeze the air out of the bag and seal. With a meat mallet or heavy skillet, pound chicken to 1/2-inch thick. Remove chicken from bag and coat with olive oil and rub sweet mesquite rub on both sides. Cook each side of chicken for 2 minutes each side. Remove from grill/pan and cover with foil. Let sit for 15 minutes (it will continue to cook in it’s own juices).

Prepare Chicken to Grill

Carrot Slaw with Non-Fat Greek Yogurt Dressing

source modified from Martha Stewart’s

Ingredients

4 large carrots, peeled and grated

1/2 cup plain non-fat Greek yogurt
2 tablespoons Nakano® Seasoned Rice Vinegar with Red Pepper
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup red onion, chopped
Salt and Pepper, to taste

5 cups white cabbage, thinly sliced
2 tablespoons fresh dill, chopped
1/2 lemon (optional)

Directions

In a large bowl, combine yogurt, vinegar, mustard, sugar and onion; season to taste with salt and pepper.  Add grated carrots, cabbage and dill to bowl and incorporate the yogurt mixture well.    Squeeze  lemon on slaw and combine. Return to refrigerator an chill before serving.

Carrot Slaw with Non-Fat Yogurt Dressing

Disclosure: Nakano®/Mizkan shared with me and the Teenie Cakes site, bottles of Nakano® Seasoned Rice Vinegar. I am under no obligation to write or share specific details about the shipment or their product.

Reader Interactions

Comments

  7. Biren @ Roti n Rice says

    Cristina, it is luch time here and you are making me very hungry with this slider. Love the carrot slow with the Greek yougurt dressing. Greek yogurt is fantastic, isn’t it?

  10. Devaki @ weavethousandflavors says

    Dear Cristina – This is wonderful! The carrot slaw just puts it over the top and I can almost see me eating this burger, dripping and all. Not just for the kiddies, I suspect this will delight us all 🙂

    Ciao

    Devaki @ weavethousandflavors

  14. Roxan says

    Thanks for your sweet comment 🙂
    I have a question about the word ‘pied’… I’ve never heard that before! Is it a verb, like when the macaron shells rise and grow feet you would say they are pieing? Do you use it as a noun also, saying that you hope that they get nice pies?
    Sorry – I know this falls in the ‘stupid question’ category but it’s nice to learn the baking terms and use them properly.

    Thanks!!
    -roxan

    • Cristina - Teenie Cakes says

      Hi Roxan…I guess that word could sound pretty shocking 🙂 The pied on a macaron is also referred to as it’s feet. It’s the small raise or frill that forms on the bottom. No pied/feet = not a macaron. My first try at macarons…I had not feet! Now when I make them, I’m holding my breath until I see pied/feet formation, and then I’m elated when they are formed.

      Macarons are an art form…there’s no stupid questions in cooking or baking. Thanks for asking! 🙂

  16. Georgia @ The Comfort of Cooking says

    Oh my gosh, Cristina, these look marvelous! I can’t get enough of sliders, and I would LOVE to try these. In fact, last night I had an incredible Kobe beef with caramelized onions and avocado slider at a restaurant called Gyenari in LA – I highly recommend it if you’re ever in the Culver City area!

  20. Monet says

    So your chicken sliders look delicious, and what I most appreciate is that delightful slaw! I’ve never thought of using carrots…but the sweetness has to make it just incredible! And I’m such a fan of using greek yogurt too. I’m excited to try this…once again, another winner!

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