Mango Habanero Chicken Sliders

BBQ, Cooking, Recipes -

Mango Habanero Chicken Sliders

Serves 6 
Cook time: 1-2 hours | Desired Temp: 165°
*Cook times may vary

grilled chicken on pit barrel cooker



1/4 cup olive oil
1 tbsp turmeric
1 tsp garlic powder
1/2 tsp onion powder
Mango Habanero Sauce:
2 ripe mango
1 yellow bell pepper
1/4 cup honey
1/3 cup apple cider vinegar
1 tsp grated ginger
3/4 cup water (adjust for consistency)
1-2 tsp yellow habanero paste
Caribbean Pineapple Coleslaw:
3 tbsp Honey
2 tbsp Dijon mustard 
1 minced jalapeño or hot pepper of choice
1 thinly sliced red bell pepper
2 tbsp red wine vinegar
1 tsp minced garlic
2 tbsp extra-virgin olive oil
1 bag shredded coleslaw mix
3/4 cup pineapple chunks
3 diced green onions
12 brioche buns
2 lb. chicken (about 4 breasts)
Salt and pepper to taste
How to make Mango Habanero Chicken Sliders:
  1. Light your Pit Barrel® according to instructions.  
  2. Cut chicken breast into slider-sized pieces and pound them to make them tender.  
  3. Make the marinade by mixing olive oil, turmeric, garlic powder, onions powder, salt and pepper to taste. Place chicken in marinade for a few hours or overnight. 
  4. Mix Mango Habanero Sauce by pureeing mango, yellow bell pepper, honey, apple cider vinegar, grated ginger, yellow habanero paste and water (adjust for consistency)  
  5. Cook chicken until nearly done. Apply about half of mange habanero sauce on chicken at the final phase. Cook until chicken reaches an internal temperature of 165°
  6. Grill brioche buns on Pit Barrel®.  
  7. Place the other half of the sauce in a pan with 1 can mango purée and simmer until it is a good sauce consistency.  
  8. Mix ingredients for Caribbean coleslaw 
  9. Place grilled chicken on grilled brioche bun, top with Caribbean Pineapple Slaw and drizzle with sauce and garnish with scallions.  

    Thank you Owen Quirk @aweebitquirkybbq for sharing this recipe and beautiful pictures! 


    grilled mango habanero chicken on pit barrel cooker

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