These sliders fit right in at the height of summer: grilled and pulled jerk chicken thighs, cilantro mayo, and topped with bread & butter jalapeños.
yields 6 sliders
- 1/2 C canola oil
- 1/3 C cilantro chopped
- 1/4 C mayo
Combine oil and cilantro in a high speed blender, purée until smooth. Combine 4 t of herb oil with 1/4 C of mayo; reserve herb oil in fridge for another use. Season to taste.
- 2 boneless skinless chicken thighs
- Jerk Marinade
Completely coat both thighs in jerk marinade; marinate in fridge for 24 hours. After 24 hours, remove chicken from fridge, and discard marinade. Preheat grill (or grill pan) to medium-high heat and oil grates (or pan). Cook chicken thighs for about 5 minutes on each side, until internal temperature reaches 155°F- chicken will reach 165°F when rested. Once chicken has cooled, pull meat and set aside.
- 6 brioche slider buns
- Bread & Butter Jalapeños
- 1 T unsalted butter
Melt butter in cast iron pan at medium heat; toast all brioche buns. Spread cilantro mayo on each bottom bun, add some jerk chicken (each thigh should be enough for 3 sliders) and a few bread & butter jalapeños; cap with top brioche bun. Pick each slider with a bamboo skewer, and plate in threes.