Another tasty dinner – Grilled chicken sliders

I happened upon a Good Housekeeping recipe for grilled chicken sliders that sounded intriguing. I used that recipe for the marinade and headed over to Martha Stewart for some cucumber, radish, red onion pickles to top the sliders. Served with Pioneer Woman’s yummy smashed red potatoes and my own Mama’s dilled yellow squash and zucchini.

Last night, I made Martha Stewart’s Cucumber, Radish and Red Onion Pickles. Click here for her recipe.

Here’s how I made the yummy chicken sliders.

Marinade:

6 scallions, thinly sliced,

2-3 large clove garlic, pressed

3 tbsp. fish sauce

1 tbsp. canola oil

2 tsp. honey

dash black pepper

1 lime, using the juice of the lime and 1/2 of the rind.

3 boneless, skinless chicken breasts, halved (like butterflied and then halved again so you have 4 thin rectangular pieces of chicken to make 4 slider sandwiches) (I used 1/2 of the Aldi family Pack)

12 slider buns and butter

Chicken and marinade:

Mix all of the ingredients for the marinade in a jar and use an immersion blender to mix thoroughly, blending the scallions and the lime peel.

Cut the chicken breasts in half (splitting the thickness of the breast in two). Then cut each of the thinner halves in half (not making them any thinner, just split into 2 pieces)

Put the chicken in a container or a Ziploc gallon bag and pour the marinade over it. Chill in the refrigerator for 2-6 hours.

Make garlic ailoi for serving: 3/4 cup mayonnaise, 3 cloves fresh garlic, pressed, the juice of one lemon. Blend and refrigerate for at least 30 minutes before serving.

Grill the chicken for 5-6 minutes each side then remove from grill.

Toast buns on grill or on the stovetop.

To serve: take a toasted bun and put garlic ailoi on each side. Place a few pieces of lettuce or fresh spinach on the bun. Top it with a piece of the grilled chicken as well as a few of the pickles (you made last night!) and the top of the bun. Take a big ol’ bite and ENJOY!

Here’s Pioneer Woman’s smashed red potatoes recipe: (I had to use up the leftover boiled potatoes from our seafood boil this past weekend) Well, technically, I found PW’s recipe on another blogger’s site, so hop over there to see it!

For my own Mama’s dilled squash, slice up yellow squash and zucchini squash in 1/4 inch rounds. Layer in a skillet pan. I use a stick of butter and 2-3 tablespoons of dill to dress the squash up. Cover and heat on the stove 10-15 minutes until the squash is tender. Simply divine.

Sure wish I would have taken some pictures tonight. You’ll have to believe me. It was a party of flavors in our mouths!

Melissa