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Grilled Chicken Sliders with Calypso Hot Honey Mustard Sauce

Just because fall is approaching doesn’t mean that grilling season is over. For this grilled chicken slider recipe, make sure to marinate the chicken thighs overnight in the fridge.
The following recipe serves four people, with two sliders per person. You can also make this using normal-sized burger buns, if you prefer.

Ingredients

For the Chicken Marinade

  • 8 boneless (skinless chicken thighs)
  • 1 Scotch Bonnet chili (seeds included if desired)
  • ½ medium-sized white onion (peeled and roughly chopped)
  • 2 garlic cloves (peeled)
  • 1 Tbsp Chinese five-spice powder
  • 1 Tbsp freshly-ground black pepper
  • 1 Tbsp white granulated sugar
  • 1 tsp Kosher salt
  • ½ cup Kikkoman soy sauce
  • 2 Tbsp vegetable oil
  • Zest of 1 lime
  • Juice of 1 lime

For the Calypso Hot Honey Mustard

  • ¼ cup honey
  • ¼ cup whole-grain mustard
  • 1 tsp Chinese five-spice powder
  • 1 tsp red pepper flakes
  • 2 Tbsp Caribbean Calypso Sauce

For the Remaining Sandwich Components

  • 8 slider-sized Brioche burger buns (roughly 2.5 inches in diameter)
  • 4 Tbsp salted butter (softened)
  • 1 cup Iceberg or romaine lettuce (very finely shredded)
  • 2 Tbsp mayonnaise
  • 4-8 slices of fresh tomato (depending on the size)
  • ¼ or less red onion, very finely sliced
  • 16 Bread & Butter pickles

Instructions 

  • The evening before you intend to grill your chicken thighs, combine them with the marinade.
  • For the marinade, blend 1 Scotch Bonnet chili with ½ chopped white onion, 2 garlic cloves, 1 Tbsp of Chinese five-spice powder, 1 Tbsp of freshly-ground black pepper, 1 Tbsp of white granulated sugar, 1 tsp of Kosher salt, ½ cup Kikkoman soy sauce, 2 Tbsp vegetable oil, and the zest and juice of 1 lime.
  • Blend the marinade until smooth.
  • Add the chicken thighs to the marinade inside of a heavy-duty Ziplock plastic bag, and allow the chicken to marinate overnight in the refrigerator.
  • The Calypso hot honey mustard sauce can be made the night before.
  • In a small sauce pot over the stove, combine the honey, whole-grain mustard, Chinese five-spice powder, and red pepper flakes and heat until the honey is warm.
  • Remove the mixture from the stove, and allow to cool.
  • Add the Caribbean Calypso sauce, and transfer the contents to a small bowl.
  • When you are ready to start grilling your chicken the following day, preheat the grill to 425F, and butter the insides of the brioche buns.
  • Grill the chicken on both sides until it is cooked through, and transfer the chicken to a plate.
  • Quickly grill the brioche buns on the buttered side.
  • When you are ready to assemble the mini grilled chicken sandwiches, spread the top and bottom of each bun with a bit of mayonnaise, add the grilled chicken, a scoop of the Calypso hot honey mustard sauce, some finely-shredded Iceberg or Romaine lettuce, some fresh sliced tomato, sliced red onion, and a few Bread & Butter pickles.

Notes

You can add whatever toppings you like to these.
These sliders would go great when served with a green salad on the side.