Smoky Southwest Chicken Sliders with Cilantro Lime Crema

Allergens

Dairy (in Cilantro Lime Crema), Wheat (buns)

Ingredients

• 4 large chicken breasts, boneless and skinless 2 cups barbecue sauce 1/2 cup hickory
• flavored wood chips, soaked in water for 30 minutes 8 slider buns 1 cup shredded cheddar cheese 2 cups coleslaw mix Cilantro Lime Crema: 1/2 cup sour cream 1/4 cup fresh cilantro, chopped Zest and juice of 1 lime Salt and pepper to taste

Instructions

1. Preheat the grill to medium high heat. Drain the wood chips.
2. Place chicken breasts in a large resealable plastic bag and pour in barbecue sauce. Seal and marinate for 30 minutes.
3. While the chicken is marinating, prepare the Cilantro Lime Crema by combining sour cream, chopped cilantro, lime zest and juice, and seasoning with salt and pepper. Cover and refrigerate until ready to serve.
4. Thread soaked wood chips onto a grill tray or pouch. Place on top of hot grill grates for 1 2 minutes to infuse the grill with smoky flavor.
5. Remove chicken from marinade, discard excess sauce. Grill chicken for 6 8 minutes per side, brushing occasionally with remaining barbecue sauce, until cooked through and internal temperature reaches 165°F.
6. Allow chicken to rest for a few minutes before slicing into thin strips.
7. Assemble sliders by placing a generous amount of chicken on the bottom bun half, followed by shredded cheddar cheese, coleslaw mix, and a dollop of Cilantro Lime Crema. Top with the other half of the bun.

Chef’s Insight

The combination of smoky barbecue and tangy Tex-Mex flavors creates an unforgettable taste experience.

Notes

Pair these sliders with a refreshing beer or margarita for the ultimate tailgate experience.