Grilled Buffalo Chicken Sliders with Jicama Slaw

Shanthi Appelo
Shanthi Appelo

| 1 min read

If you’re firing up the grill this Fourth of July, try these savory sliders with jicama slaw. Tender and juicy chicken thighs are marinated in a zesty buffalo sauce and paired with a refreshing and crunchy jicama cole slaw.
Serving Amount
  • 12 cup buffalo sauce

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • Salt and pepper to taste (depending on the salt content of the buffalo sauce you may not need to add any)

  • 6 small cheddar cheese slices (optional)

  • 6 slider buns

  • 12 Juice of lime

  • 2 tbsp Greek yogurt

  • 1 tbsp mayonnaise

  • 2 cloves garlic, minced

  • 2 tbsp grated sweet white onion

  • Salt and pepper to taste

  • 1 cup jicama, peeled and julienned

  • 12 cup purple cabbage, shredded

  • 12 cup shredded bell pepper

  • 2 tbsp chopped fresh cilantro

  • Step 1

    In a bowl, combine the buffalo sauce, olive oil, salt, and pepper. Mix well. Reserve ~1/4 cup marinade. In a zipped bag or glass container, add chicken thighs and marinade. Rub in the marinade into the chicken and allow to marinate for 2 hours.

  • Step 2

    Preheat the grill to medium-high heat.

  • Step 3

    Place the chicken thighs on the preheated grill and cook for about 6-8 minutes per side or until they reach an internal temperature of 165°F. Brush reserved marinade on the thighs and add cheese if desired.

  • Step 4

    Once cooked, remove the chicken thighs from the grill and let them rest for a few minutes. Slice each thigh into smaller pieces suitable for sliders if needed.

  • Step 5

    Grill the slider buns if desired.

  • Step 6

    To assemble, place chicken thighs on slider buns and top with jicama slaw. Enjoy!

  • Step 7

    In a large bowl, whisk together the lime juice, Greek yogurt, mayonnaise, garlic, onion, salt and pepper to create the dressing.

  • Step 8

    Add jicama, cabbage, bell peppers and cilantro and combine well. Add slaw to buffalo chicken thigh sliders.

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