Pickle Brined Hot Honey Chicken Sliders
Pickle juice seasons the chicken before it hits the grill, while hot honey butter adds a sweet, spicy glaze near the end. Chop the thighs, layer them into toasted Hawaiian rolls with pepper jack, then return the sliders to the grill to melt the cheese. Dill pickle chips and spicy ranch finish the filling.
Cooking Notes
Brush on the hot honey butter when the thighs reach around 170°F, then continue to around 175°F. Use more of the glaze on the chopped chicken before building the sliders.
1. Trim and Brine the Thighs
Trim excess fat and loose pieces from the boneless, skinless thighs. Place the chicken in a zip-top bag with dill pickle juice, 2 tablespoons chipotle pepper sauce, 2 tablespoons all-purpose seasoning and 2 teaspoons smoked paprika. Close the bag, mix to coat and refrigerate for about 3–4 hours.
2. Dry and Season the Chicken
Remove the thighs from the brine and pat them dry. Coat lightly with duck fat, then apply a generous layer of Sweet & Smoky Rub.
3. Grill at 350°F
Preheat the Z Grills pellet grill to 350°F. Place the thighs on the grates and cook, flipping occasionally. Combine the hot honey, butter, 1 tablespoon pickle juice, garlic powder and cayenne for the hot honey butter glaze.
4. Brush with Hot Honey Butter
When the chicken reaches around 170°F internally, brush it generously with hot honey butter. Continue cooking until the thighs reach around 175°F internally.
5. Chop and Add More Glaze
Take the chicken off the grill and chop it into pieces. Add a little more hot honey butter and toss it through the chopped chicken.
6. Layer the Sliders and Melt the Cheese
Toast the Hawaiian rolls. Layer pepper jack onto the bottom halves, add the chopped chicken and top with more pepper jack. Return the sliders to the grill until the cheese melts.
7. Add Pickles and Spicy Ranch
Top the melted cheese with dill pickle chips and spicy ranch, then add the tops of the rolls and serve.
Leave a comment