I CAN’T GET ENOUGH OF MARINATING CHICKEN FOR SOME REASON!

Sometimes I get tired of making a fried chicken dish, as this was originally supposed to be a buttermilk katsu curry. However, mid way though I just decided to dice it up, and think about what I could make in the meantime.

I’ve been trying to lose weight, and one of the best foods I believe help curve my desire to eat a lot during dinner time are sliders. The bread is 90 calories per roll, chicken pieces are at least 30-50 calories with a good amount of protein, and nothing here too much is heavy in calories other than optional mayo.

At most, this recipe is probably 1,000 calories (and that’s REALLY high balling it, I’d have to add everything I could think of to make it past 1,000)

I hope you enjoy!

Macronutrients:

• Calories (Per Slider): 180 ~ 250
  • Really depends on what cheese you use, calories of the Hawaiian roll, and additional mayo and what not. This ALSO assumes that you have a 2 oz chicken per slider
• Protein: 19 ~ 23 grams
  • Surprisingly, even though chicken is a main contributor, a lot of things from the cheese, to the Hawaiian roll itself play a roll in this number
• Fat: 9 ~ 15 grams
  • Pretty difficult to change this number, if you add mayonnaise though, the number becomes even higher
• Carbs: 20 ~ 21
  • Mainly from the Hawaiian rolls

Molten Honey Garlic Parmesan Fire Sliders

Estimated Time (Excluding Marination):

30 minutes-45 minutes for 5 sliders

Ingredients:

Buttermilk Brine:

• 2 diced Chickens (Breast or thigh)
• 2 cups Buttermilk
• 1/4 cup Spicy Chicken Marinade (anything marinade will do)
• 2 tbsp Kosher Salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground white pepper
• 1 tbsp minced ginger
• 1 tsp smoked paprika
• 2 tsp Old Bay (optional)
• 2 tbsp granulated sugar
• 1 tbsp Chili Garlic Paste/Sauce
• 1 tbsp brown sugar
• 1 tsp Mirin
• 2 tsp Rice Vinegar
• 1 tbsp soy sauce
• 1 tsp Chicken Bouillon (optional)
• 2-3 tsp MSG

Molten Honey Garlic Glaze

• 3 tbsp Minced Garlic
• 3 tbsp Unsalted Butter
• 4 tbsp Honey
• 1/2 tsp Salt
• 1 tsp Rice Vinegar, Apple Cider, or Lemon Juice (acids)
• 2 tsp Granulated Sugar
• 1 tsp Brown Sugar
• 1 tbsp Siracha (or any of your favorite spicy sauces)
• 1 tsp MSG
• Smoked Paprika and/or Chili Flakes (to taste)
• Grated Parmesan (Garnish)

Tips:

• 12 hours MINIMUM for the buttermilk brine! There is no compromise.
• The Molten Honey Garlic Glaze is tuned down a bit from how spicy I made it before. Feel free to add more spices to it!
• “Can I Bake Instead of Grill?”
  • Yes, but it would be better to pan fry than grill

Steps:

Chicken Brine

• Step 1: Whisk all the ingredients (excluding the chicken) together in a large bowl.
• Step 2: Add your chicken pieces until they’re fully submerged. Leave it in the refrigerator for 12 – 24 hours.

Cooking

• Step 1: Take your chicken out of the marinade and pat it dry. Don’t toss out your brine just yet though.
• Step 2: In a medium skillet or grill, toast the sides of your slider buns and sliced jalapeño peppers.
• Step 3: Fully cook and grill your chicken. Leave a side in a bowl to rest.

Molten Honey Sauce

• Step 1: In a small skillet over medium heat melt butter, and then add minced garlic. Sautee until fragrant.
• Step 2: Afterwards, add in your granulated and brown sugar. Continue to stir until you see a little bit of caramelization.
• Step 3: Turn the heat to low and add in your honey, spicy sauce, and MSG. Continue to stir for about a minute. Afterwards, add in your acid and continue to whisk for around 30 seconds.
• Step 5: Take it off the heat and add in your chili flakes and salt to taste. Continue whisking for a few more seconds, and the sauce is done!

Assembly

This goes in order as shown below from first, to last.

• Bottom Bun
• A little bit of the Molten Honey
• Chicken
• Jalapenos
• Additional Toppings (mayo, lettuce, etc.)
• Top Bun
• Brush the Molten Honey on top
• Garnish with Parmesan Cheese or Green Onions