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.
