Parents (USA)

BBQ Chicken Sliders

Active Time 25 minutes Total Time 30 minutes Makes 4 servings



For the cabbage slaw:

1 14-oz. bag prepared slaw mix (purple cabbage, green cabbage, and carrots)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup mayonnaise

2 Tbs. apple-cider vinegar

2 tsp. Dijon mustard

1 tsp. celery seeds

1/4 tsp. kosher salt

1/4 tsp. black pepper

For the sliders:

1 lb. ground chicken

1/4 cup barbecue sauce, plus more for serving

1/4 cup finely chopped red onion

1/4 tsp. kosher salt Nonstick cooking spray

8 slider buns


1. Prepare the cabbage slaw: Stir together slaw mix, parsley, mayonnaise, vinegar, mustard, celery seeds, salt, and pepper in a medium bowl. Set aside.

2. Prepare the sliders: Preheat a grill to medium-high (400°F to 450°F). Use hands to mix chicken, barbecue sauce, onion, and salt in a bowl. Shape

1/4 cupfuls into 8 small patties, about 21/2 in. in diameter and

1/2 in. thick. Place aluminum foil on one side of grill, and coat foil with cooking spray. Place patties on foil, and grill, uncovered, until firm enough to flip, 2 to 3 minutes. Flip, and cook 2 minutes more. Transfer patties to oiled grates, and cook until grill marks appear and a thermomete­r inserted in center registers 165°F, 1 to 2 minutes per side. During last minute of cooking, add buns to grill, cut sides down; toast lightly.

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