How To Cook Grilled Chicken Sliders

Sliders are easy to make and even better to eat, but sometimes sourcing buns for them can be a problem.  If Alexis doesn't have time to bake a batch from scratch, I usually just use Kings Hawaiian Sweet Rolls.  But yesterday, she found a 16 pack of slider buns from Pepperidge Farm at Wallyworld.  It might not be a new product but it's new to us so I thought I'd share.
Anyway, here are some grilled chicken sliders that I made last night.  The first time I made them, I didn't add the beer to the glaze and it burned almost instantly because of the sugars.  The second time, the additional liquid made it work perfectly.  If you don't want to use beer, you could just use chicken stock but I like the nutty flavor a dark beer adds to the sweet glaze.
Grilled Chicken Sliders
Ingredients
2 chicken breasts, boneless, skinless
2 tsp poultry rub (see notes)
8 slider buns
toppings of your choice such as lettuce, tomato, onion, or pickles
For the glaze
2 Tbsp Maple agave nectar (see notes)
2 Tbsp amber style beer
1 Tbsp lime juice
1 Tbsp white wine vinegar
For the spicy mayo
1/3 cup mayonnaise
2 Tbsp Cholula chipotle hot sauce
1/2 tsp smoked paprika
Instructions
Preheat your charcoal grill set up for direct heat to 350f (medium). 
Mix the spicy mayo together and refrigerate.  In another bowl, mix the glaze together and set aside.
Using a very sharp knife, slice each breast in half lengthwise to make cutlets.  Cut each cutlet in half.
Season your cutlets on both sides with poultry rub.
Grill cutlets 2-3 minutes, just until the edges start to turn white.  Flip and grill another 2 minutes.
Brush with the glaze on both sides and cook another minute.  Check with a thermometer to make sure they are properly cooked to an internal temperature of 165f.
Toast slider rolls on the grill, if you prefer.
Serve on rolls with the spicy mayo.
Notes
For poultry rub, I used Albukirky Seasonings new Green Chile Rub.  You can make a quick poultry rub of 1 tsp Kosher salt, 1/2 tsp black pepper, and 1/2 tsp of garlic powder.
If you don't have maple agave nectar, you could substitute honey or maple syrup.

How To Make Fire Roasted Hassleback Sweet Potatoes

A part of dinner last night was those cute Hassleback potatoes and after dinner, Alexis wondered aloud if we could do that with sweet potatoes.  Why not?  So I tried it for lunch.  You could also cook this in the oven at the same time and temps, but fire roasting adds that extra touch.
Fire Roasted Hassleback Sweet Potatoes
2 ea sweet potatoes, washed and dried
2 Tbsp butter
3/4 tsp salt
3 Tbsp butter
2 Tbsp Agave nectar (or honey)
1/4 tsp cinnamon, fresh grated
1/8 tsp cayenne pepper
Light your charcoal.  Set up your charcoal grill for an indirect set up (cooking over a void with coals to the sides) at 425f. 
Slice the potatoes almost all the way through in 1/8" intervals.   I picked up a trick that makes that easier somewhere on the Internet and can't remember where.  So I can't give appropriate credit but I didn't come up with this genius idea. 
Remove and let cool for 5 minutes.  You might need a wide spatula to remove them without breaking.
Meanwhile melt the 3 Tbsp of butter and add the agave nectar (or honey), cinnamon, and red pepper.  Drizzle the butter mixture over the potatoes and serve.
I'm not a huge fan of sweet potatoes, I usually make them because my life loves them (this was a practice run for Valentines and our anniversary coming up).    But I really liked these.  The fire roasting enriched the flavor and the velvety butter sauce has sweet with a subtle heat to it. 
Deep Fried Hassleback Potatoes
While that was cooking, curiosity struck again.  I wondered if you could deep fry small russets done hassleback style so I tried it with two of them.  I deep fried them for 3 minutes at 375f.   As soon as they came out of the fryer, I hit them with kosher salt.
They were good but I prefer them baked.  The petals or slices open up better during baking whereas the frying happened so quick that I had to "reslice" some of the pieces to open them manually before salting.