Mango Habanero Chicken Sliders
This exotic flavor profile will leave your guests wanting more. The pineapple slaw will create a contrast to the mango habanero sauce that is just amazing!
1/4 cup olive oil
1 tbsp turmeric
1 tsp garlic powder
1/2 tsp onion powder
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
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
Mango Habanero Sauce
Caribbean Pineapple Coleslaw
Light your Pit Barrel® according to instructions.
Cut chicken breast into slider-sized pieces and pound them to make them tender.
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.
Mix Mango Habanero Sauce by pureeing mango, yellow bell pepper, honey, apple cider vinegar, grated ginger, yellow habanero paste and water (adjust for consistency)
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°.
Grill brioche buns on Pit Barrel®.
Place the other half of the sauce in a pan with 1 can mango purée and simmer until it is a good sauce consistency.
Mix ingredients for Caribbean coleslaw.
Place grilled chicken on grilled brioche bun, top with Caribbean Pineapple Slaw and drizzle with sauce and garnish with scallions.
Desired Temp: 165º