Hot Honey Chipotle Chicken Sliders
Juicy skillet-charred chicken tossed in smoky adobo sauce, layered with melted Pepper Jack and creamy chipotle mayo on sweet Hawaiian rolls, all finished with a glossy hot honey butter glaze.
- Total Time60 minutes
- Yield12 sliders (serves 6) 1x
Ingredients
Scale
Chipotle Marinated Chicken
- 1 lb (454 g) boneless, skinless chicken tenders (or chicken breast, sliced into cutlets)
- 2 tbsp (30 ml) adobo sauce (from a 7-oz can of chipotle peppers in adobo)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) honey
- 2 cloves garlic, finely grated or minced
- 1 tsp (3 g) smoked paprika
- ½ tsp (1.5 g) ground cumin
- ½ tsp (1.5 g) kosher salt
- ¼ tsp (0.75 g) freshly cracked black pepper
Creamy Chipotle Mayo
- ½ cup (115 g) mayonnaise
- 1 canned chipotle pepper in adobo sauce, finely minced
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) fresh lime juice
- ¼ tsp (0.75 g) garlic powder
- ¼ tsp (0.75 g) kosher salt
Hot Honey Butter Glaze
- 3 tbsp (45 g) unsalted butter, melted
- 1½ tbsp (22 ml) hot honey (or regular honey mixed with a pinch of cayenne)
- ¼ tsp (0.75 g) smoked paprika
- 1 tsp (3 g) toasted sesame seeds
Sliders Assembly
- 1 package (12-count / 340 g) Hawaiian sweet rolls, kept intact as a single sheet
- 2 cups (200 g) shredded Pepper Jack cheese (or Monterey Jack), divided
- 2 tbsp (6 g) finely chopped fresh cilantro or scallions, for garnish
Instructions
- Marinate the chicken: In a medium bowl, whisk together the adobo sauce, olive oil, honey, grated garlic, smoked paprika, cumin, salt, and black pepper. Add the chicken tenders, tossing until thoroughly coated. Let marinate at room temperature for 15 minutes (or cover and refrigerate for up to 8 hours).
- Sear and chop: Heat a large cast-iron skillet or heavy frying pan over medium-high heat. Cook the chicken in a single layer for 3 to 4 minutes per side, until nicely charred on the outside and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board, rest for 5 minutes, then dice into bite-sized pieces and toss with the resting juices on the board.
- Whisk the mayo: In a small bowl, stir together the mayonnaise, minced chipotle pepper, honey, lime juice, garlic powder, and salt until smooth and uniform.
- Preheat and prep: Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Assemble the slider sheet: Using a long serrated knife, slice the entire slab of rolls in half horizontally to create a single top sheet and bottom sheet. Place the bottom sheet on the prepared baking sheet. Spread half of the chipotle mayo evenly across the cut surface. Top with 1 cup (100 g) of shredded cheese, all of the chopped chicken, the remaining 1 cup (100 g) of cheese, and spread the remaining mayo over the cut side of the top roll sheet. Place the top roll sheet over the layers.
- Glaze and bake: In a small bowl, whisk together the melted butter, hot honey, and smoked paprika. Brush half of the glaze evenly over the roll tops. Tent the sliders loosely with aluminum foil and bake at 375°F (190°C) for 10 minutes to melt the cheese. Remove the foil, brush with the remaining butter glaze, sprinkle with toasted sesame seeds, and bake uncovered for 4 to 5 minutes, until the tops are deeply golden and crisp along the edges.
- Garnish and serve: Sprinkle chopped cilantro or scallions across the warm tops. Cut along the roll seams into individual sliders and serve immediately while warm and melty.
Notes
- Why it works: Splitting the cheese into two layers—one beneath the chicken and one on top—creates a moisture barrier that keeps the sweet rolls from turning soggy while locking the chopped chicken into every pull-apart section.
- Make-ahead prep: The chicken can be marinated, seared, and diced up to 2 days in advance and kept refrigerated in an airtight container. Assemble the sliders just before baking so the rolls remain fluffy.
Nutrition (per serving — estimates)
Calories: 660 | Total Carbs: 43g (Fiber: 1g, Sugar: 21g) | Fat: 40g (Saturated: 15g) | Protein: 33g | Sodium: 910mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Marinating Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwiches & Sliders
- Method: Stovetop & Baking
- Cuisine: American
Nutrition
- Serving Size: 2 sliders
- Calories: 660
- Sugar: 21g
- Sodium: 910mg
- Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 33g