Chili and Lime Cheesy Chicken Sliders


Makes 12 sliders


  • 3 pounds Smart Chicken drumstick medallions

  • 3 tablespoons olive oil, divided

  • ½ cup ketchup

  • ½ cup chili sauce (such as Sriracha)

  • ½ cup honey + 2 tablespoons

  • ½ cup water

  • 3 tablespoons fresh lime juice

  • 2 teaspoons grated lime zest

  • 2 teaspoons minced garlic

  • 1 teaspoon ground ginger

  • ¼ teaspoon pepper

  • 12 mini pretzel buns, cut in half

  • 12 slices part-skim mozzarella cheese, halved

  • ½ teaspoon crushed red pepper flakes


In a Dutch oven over medium heat, add 1 tablespoon olive oil and bring to temp. Cook chicken until browned, about 5 minutes.

Meanwhile, stir together ketchup, chili sauce, ½ cup honey, water, lime juice and zest, garlic, ginger, and pepper. Pour mixture over chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, about 30 minutes. Remove chicken and bring sauce back to a simmer; cook until sauce thickens, about 5 minutes. Shred chicken with 2 forks and toss with reduced sauce.

Preheat oven to 375°F. Transfer bottom buns to a greased 13x9 baking dish. Top each bottom bun with half a slice of cheese; spoon chicken mixture on top of cheese. Top chicken mixture with remaining cheese slices and bun tops. In a small bowl, stir together remaining olive oil, honey, and pepper flakes. Brush over bun tops.

Bake until tops are golden and cheese has melted, 10 to 15 minutes. Garnish with green onions and serve with Chili-Lime Sauce (recipe follows).

Ingredients (for the Chili-Lime Sauce)

  • 1 cup reduced-fat mayonnaise

  • 2 tablespoons chili sauce (such as Sriracha)

  • 2 tablespoons lime juice

  • 2 teaspoons grated lime zest

  • 2 green onions, chopped


In a mixing bowl, stir together all ingredients. Store covered in the refrigerator for up to 4 days.