Bourbon Glazed Chicken Sliders Recipe
Prep Time:
4 hours, 15 minutes
Cook Time:
30 minutes
Servings:
6 Sliders
Ingredients
  • 1 cup bourbon
  • ¼ cup maple syrup
  • ¼ cup light brown sugar
  • ¼ cup soy sauce
  • ¼ cup apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 pound boneless, skinless chicken breasts
  • Vegetable oil, for sauteeing
  • ::For the coleslaw:::
  • 1 cup finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • 1 large carrot, julienned
  • ¼ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Salt and black pepper, to taste
  • ½ cup honey
  • 1 tablespoon hot sauce, or more, to taste
  • ¼ teaspoon red pepper flakes
  • 6 mini challah buns
  • 2 tablespoons mayonnaise
  • 6 slices aged cheddar, halved
Directions
  1. To make the chicken marinade, combine the bourbon, maple syrup, brown sugar, soy sauce, apple cider vinegar, garlic powder, Dijon mustard, smoked paprika, black pepper, and salt; set 1 cup aside.
  2. Add the chicken breasts to the larger portion of the marinade, cover, and marinate in the refrigerator for at least 4 hours.
  3. Remove the chicken from the marinade and set aside.
  4. Pour the reserved 1 cup of marinade into a saucepan. Bring to a boil, then reduce to a simmer until thickened to a glaze, about 5 minutes.
  5. Heat a non-stick skillet with a bit of oil over medium-high heat.
  6. Saute the chicken breasts for 6–7 minutes per side, brushing with the glaze frequently, until the internal temperature reaches 165 F.
  7. Let rest for 5 minutes, then shred.
  8. Make the coleslaw: Combine the shredded green cabbage, red cabbage, and julienned carrot in a large bowl.
  9. Mix the mayonnaise, apple cider vinegar, and honey in a separate bowl. Season with salt and pepper, to taste.
  10. Pour the dressing over the cabbage mixture and toss to coat.
  11. Make the hot honey: In a small saucepan, combine the honey, hot sauce, and red pepper flakes.
  12. Heat over low heat, stirring occasionally, until well combined and warm. Do not bring to a boil.
  13. Remove from the heat and let cool slightly.
  14. Assemble the sliders: Smear the challah buns with mayonnaise on both sides, top with the shredded chicken, aged cheddar, and coleslaw, and drizzle with hot honey.
  15. Serve immediately.