Cumin-Cilantro Chicken Sliders

Chicken Sliders with Chipotle Mayonnaise

Happy Friday y’all! I am so ready for the weekend. Is it just me, or are four-day weeks seemingly tougher than regular five-day weeks? Seriously…

mixing chicken sliders

Since it seems to be grilling season pretty much everywhere by now (YEA!!), I thought I would leave you with these tasty little sliders. They’re pretty guilt-free and perfect for grilling. As another big plus, they are simple to throw together, and who doesn’t love a platter of cute little sliders to dive into? Despite the presence of chipotle they really aren’t very spicy. I haven’t tested them out on small children, but I imagine they would be fine for their palates.

Cumin-Cilantro Chicken Sliders

Chipotle Mayonnaise

So I definitely think these should go on your weekend menu. Crack open some icy cold Mexican beers, serve some tortilla chips with salsa and/or guacamole on the side, and you’ll have yourself a laid-back and extremely tasty little feast! Enjoy!

Cumin Cilantro Chicken Sliders

Inspired by: Homemade with Love by Jennifer Perillo

1 ½ lbs. ground chicken
1 generous tbs cumin
1 generous tbs chopped cilantro
1 large garlic clove, minced
Kosher salt and black pepper
1 small to medium onion, sliced into rings and grilled if desired
8 slider rolls, split and toasted, if desired

½ cup mayonnaise
1 chipotle in adobo, minced
1 tsp lime juice

Preheat your grill to medium-high heat.
In a medium mixing bowl, combine the chicken, cumin, cilantro, garlic, plus salt and pepper to taste. Mix everything together with clean hands, but take care not to overmix. Form 8 little slider patties and be sure to make a slight indentation with your thumb or forefinger in the center of each slider. This will prevent “burger bulge” when you grill them.
Make the Chipotle Mayonnaise: in a small bowl, add the mayonnaise, chipotle in adobo, lime juice and salt and pepper to taste. Whisk together thoroughly until no lumps remain. Refrigerate until needed.
Oil your grill grate and cook the sliders until they are just cooked through, about 3 minutes per side. Use a meat thermometer if you are unsure. Another method for determining doneness is to gently poke the center of the sliders with your index finger. If they still feel squishy, leave them on longer. They are perfect when they feel firm but not rock hard – a little bit springy, if you will. Admittedly, this method takes some practice.
Remove the sliders from the grill and place them on each bottom slider roll. Top with some onion rings, and whatever other garnishes you might desire. Spread the chipotle mayo on the top roll, then place it atop the sliders. Serve immediately.

5 responses to “Cumin-Cilantro Chicken Sliders

  1. Oh my word. These are like sliders with all of the flavors of my dreams!

  2. Julie,
    These sliders are adorable!
    Makes me want to round up some little children to try them out on, but I suppose if I did that I’d have to share, and I don’t share tasty food all that well.
    It’s a tough life I lead.


    • Texan New Yorker

      Thanks! Yeah, I don’t like to share tasty food either. But my waistline prefers that I share, so I often do, especially if said tasty food is sugary…

  3. Pingback: Southwestern Turkey Sliders #SundaySupper | The Texan New Yorker

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