Grilled chicken slider sandwiches with avocado-bacon spread

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 516, total fat 32 G., saturated fats 9 G., proteins 28 G., carbohydrates 31 G., fiber 6 G., cholesterol 113 mg, sodium 610 mg, sugar 4 G.

Boneless, skinless chicken thighs are the perfect choice for these sandwiches. They always turn out juicy, tender, and never dry out. They can be grilled or pan-fried. Top the chicken with sweet and spicy caramelized onions, avocado-tomato spread, and crispy bacon, and enjoy! These miniature sliders are perfect for entertaining at home.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken and marinade

6 skinless, boneless chicken thighs
1/4 cup vegetable oil
1 tsp ground cumin
Zest of 1 lime + 1 tbsp freshly squeezed lime juice

Spread

1/4 cup cilantro leaves
4 strips fried bacon, cut into pieces
3 avocados, mash the pulp
2 plum tomatoes, seeds removed and chopped
1 tbsp hot sauce

Caramelized onions

2 onions, thinly sliced
1/4 cup olive oil
4 tablespoons unsalted butter
12 slider buns
3 slices pepper jack cheese, cut into 12 squares

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken thighs, onions, Avocado, sandwich buns, plum tomatoes, bacon, pepper jack cheese, hot sauce, lime zest, cumin

Cooking the dish according to the recipe:

Chicken and marinade:

Place each thigh between two pieces of plastic wrap and flatten with a rolling pin (it won't be as rough as using a hammer).
Season the chicken on both sides with salt and black pepper. Place in a large zip-lock plastic bag along with the oil, cumin, lime zest, and juice. Seal the bag and toss to coat the chicken with the marinade. Let it rest on the counter for 1 hour.

Spread:

In a medium bowl, place the cilantro, bacon, avocado, tomatoes, and hot sauce, if using. Stir gently to avoid pureeing the tomatoes, then taste and sprinkle with a pinch of salt if needed. Cover with plastic wrap, placing it directly on the surface of the spread, and refrigerate until ready to use.
Caramelized onions:

In a large saucepan, combine the onion, garlic, butter, a pinch of salt, and a few grinds of black pepper. Cook over low heat, stirring every minute or so, until the onion is soft and deep golden, about 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the bag, shaking off any excess marinade. Place the chicken over direct heat (or in a grill pan). Once the chicken releases easily from the grate, flip it over to the indirect heat zone (or reduce the heat under the grill pan) and grill until cooked through, about 3-4 minutes. Transfer the chicken to a cutting board and cover with foil for 10 minutes. Shred the chicken into large pieces.
Assembly:

Assemble each burger in this order: bottom half bun, slice of cheese, generous portion of chicken and caramelized onions, and top half bun generously spread with avocado spread.