Hot Honey Chicken Sliders
Servings: 1 yield(s)
Ingredients
    Agrodulce
  • 4 cup honey
  • 1/2 cup white vinegar
  • 6 garlic cloves
  • cubanelle pepper
  • green pepper
  • 1/2 orange pepper
  • 3 chile peppers
  • scotch bonnet pepper
    • Chicken
  • 6 skin-on, boneless chicken thighs
  • Salt & pepper
    • Ranch dressing
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • tsp mustard
  • 1/2 lemon
  • 2 tbsp parsley (chopped)
  • 2 tbsp dill (chopped)
  • 2 tbsp chives (chopped)
  • garlic clove (grated)
  • 1 pinch salt & pepper
    • Pickle slaw
  • 1/4 cup jalapenos (chopped)
  • 1/4 cup pickled yellow peppers (chopped)
  • 1/4 cup dill pickles (chopped)
  • 2 tbsp dill (chopped)
  • 2 tbsp parsley (chopped)
  • 2 tbsp chives (chopped)
  • 1/4 sweet onion (thinly sliced)
  • 2 tbsp olive oil
  • lemon (juiced)
  • pinch salt & pepper
    • Hawaiian rolls
Instructions
  1. To the bowl of a food processor or blender, add peppers, vinegar and garlic. Pulse until a medium coarse consistency is achieved.
  2. In a medium pot over medium heat, add honey and chopped pepper mixture. Bring to a boil and cook until reduced by half. Taste and adjust with vinegar and salt as needed.
  3. Preheat the oven to 400°F. Add chicken thighs to a casserole dish and season both sides with salt and pepper. Drizzle a bit of oil over the top and bake for 10-15 minutes, or until the skin begins to turn golden brown. Add the agrodulce over the top and bake for another 5 minutes, or until the sauce becomes sticky and reduced.
  4. Remove from the oven and allow to rest for 5 minutes.
  5. Add chicken to the rolls, topping the chicken with toasted sesame seeds and more pickled peppers, if desired.