Big Game Chicken Sliders

Big Game Chicken Sliders


16 Sliders


  • 2 heads fresh garlic
  • 2 tablespoons olive oil
  • 1 pinch sea salt
  • 1 pinch freshly cracked black pepper
  • 4 tablespoons fresh basil, chopped
  • 4 tablespoons prepared roasted garlic
  • 1 teaspoon sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 pounds ground chicken, dark meat preferred
  • 1 1/4 pound fresh grape or cherry tomatoes, multi-colored
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup fresh shallots, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon crushed red chili flakes
  • 3 tablespoons olive oil
  • 1 cup fresh basil leaves
  • 1 cup mayonnaise
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 loaves focaccia bread
  • 1 pound sharp provolone cheese
  • 1/2 red onion, thinly sliced
  • 1 ounce fresh baby arugula or watercress


    Roasted Garlic
  1. Prepare roasted garlic by cutting off the top of the heads to expose the cloves.
  2. Place garlic in a foil boat and top with olive oil, salt and pepper; close foil over garlic heads. Place covered foil boat in a small baking dish into the oven at 400 F to roast for 25-30 minutes until garlic is tender.
  3. Remove and cool slightly. Once cool, smash the garlic head on its side to remove the garlic cloves, reserve.
  4. Chicken Patties
  5. Mix basil, prepared roasted garlic, salt and pepper in a large bowl with ground chicken and marinate for 30 minutes in the refrigerator.
  6. Once marinated, form 16 2-oz. patties. Place patties in the refrigerator until ready to cook.
  7. Tomato Jam
  8. Heat oven to 400 F. Slice tomatoes in half and place in a small bowl with thyme, shallots, salt, pepper, chili flakes and oil; mix gently.
  9. Place mixture on a parchment-lined rimmed baking sheet and roast in oven, tossing occasionally, until tomatoes are golden brown and melted (approximately 25-30 minutes). Remove. Let cool and place in a container. Refrigerate before using.
  10. Basil Mayo
  11. Place basil leaves, mayonnaise, salt and pepper in a blender or food processor. Blend until smooth and vibrant green.
  12. Using a round cutter or sharp knife, cut focaccia to make small buns and split in half.
  13. Place prepared chicken patties on a medium hot grill, cook 2-3 minutes and flip, then cook until internal temperature reaches 165 F (another 3-4 minutes).
  14. Top with Provolone to melt, remove and keep warm. Toast the mini focaccia buns on the grill.
  15. Build Sliders
  16. Start with the bottom bun, add thinly sliced red onion, a cooked cheesy grilled chicken patty, a tablespoon of prepared chilled tomato jam and some baby arugula or watercress.
  17. Add a smear of fresh basil mayo to the top bun and affix to slider. Serve immediately.
  18. Recipe Source: Peter Kuhr
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.