Grilled Sweet Chili Ranch Chicken Sliders

By Clinton Kelly of the Chew

Grilled Sweet Chili Ranch Chicken Sliders
Adapted from thechew.com
Grilled Sweet Chili Ranch Chicken Sliders

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thechew.com

Ingredients

  • 6

    chicken cutlets (cut in half widthwise)

  • 2

    cups Hidden Valley® Sweet Chili Ranch dressing

  • 2

    mangos (peeled and cut into 1/4-inch slices)

  • 12

    Hawaiian sweet rolls (split in half)

  • 1

    head bibb lettuce

  • 1/2

    red onion (thinly sliced)

  • 1/2

    bunch cilantro (cut into 2" pieces)

Directions

Place the chicken in a baking dish and pour the Hidden Valley® Sweet Chili Ranch dressing over the chicken. Toss to evenly coat with the dressing. Cover the baking dish with plastic wrap and place in the refrigerator to marinate for 2 hours or up to overnight. Remove the chicken from the refrigerator and let sit at room temperature for 15 minutes. Meanwhile, preheat a grill or grill pan to medium-high heat. Spread the mango slices in an even layer on the preheated grill. Let the fruit char slightly, then flip and let char on the other side, about 3-4 minutes total. Remove grilled mango to a plate and set aside. Add the marinated chicken cutlets to the grill and cook for 3 minutes. Flip and cook on the other side for another 3-4 minutes, or until cooked through. Remove to a platter and set aside. To build the sliders, cut the chicken to fit the roll and place on the bottom half of the roll. Top with 2 grilled mango slices and a few slices of red onion, some cilantro and a piece of lettuce. Repeat with remaining ingredients to make 12 sliders. Secure with a toothpick or skewer. Tip: experiment marinating the chicken in your favorite Hidden Valley® Ranch dressing!

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