Hot Honey Roasted Chicken Thigh Sliders
Juicy, crispy chicken thighs roasted in a spicy hot honey glaze, served on toasted Hawaiian rolls with a tangy pickle relish.
1h 5m4Servings
Nutrition
845kcal
36gProtein
77gCarbs
46gFat
High Protein
Ingredients
HOT HONEY CHICKEN
Boneless, Skin-on Chicken Thighs
6 pieces
Salt
To taste
to taste
Black Pepper
To taste
to taste
Green Bell Pepper
1 piece
Orange Bell Pepper
1 piece
Scotch Bonnet Pepper
1 piece
Garlic
6 cloves
White Vinegar
½ cup
Honey
½ cup
Fresh Rosemary Sprigs
4 sprigs
PICKLE RELISH
Dill Pickles
1 cup
Banana Peppers
½ cup
Fresh Parsley
¼ cup
Fresh Chives
¼ cup
White Onion
¼ cup
Olive Oil
2 tbsp
Lemon Juice
1 tbsp
Red Pepper Flakes
½ tsp
Salt
To taste
to taste
Black Pepper
To taste
to taste
SLIDERS
Hawaiian Sweet Rolls
6 pieces
Butter
2 tbsp
Salt
To taste
to taste
Equipment
Blender
Instructions
1Prepare the Chicken
10m
10mSeason Chicken
Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper.
Prepare Glaze Ingredients
Core and seed the bell peppers and scotch bonnet pepper. Roughly chop the peppers, garlic, and rosemary. Add them to a blender along with the white vinegar and honey.
Blend the Glaze
Blend the glaze ingredients until smooth. Pour the glaze into a pot.
Reduce the Glaze
Simmer the glaze over medium heat, whisking occasionally, until it thickens slightly, about 5-7 minutes. This will create a syrupy consistency.
Glaze the Chicken
Pour the reduced hot honey glaze over the seasoned chicken thighs in the baking dish. Ensure each piece is coated. Add the rosemary sprigs on top.
2Roast the Chicken
45m
45mPreheat Oven
Preheat your oven to 400°F (200°C).
Roast Chicken
Place the baking dish with the chicken into the preheated oven. Roast for 35-45 minutes, or until the chicken is cooked through and the skin is crispy and caramelized. The internal temperature should reach 165°F (74°C).
3Make the Pickle Relish
10m
10mChop Relish Ingredients
Finely chop the dill pickles, banana peppers, parsley, chives, and white onion. Combine them in a medium bowl.
Dress the Relish
Add olive oil, lemon juice, red pepper flakes, salt, and black pepper to the chopped ingredients. Stir to combine.
4Toast the Slider Buns
5m
5mPrepare Buns
Slice the Hawaiian sweet rolls in half horizontally. Place butter pats on top of each roll half.
Toast Buns
Sprinkle the buttered buns with a pinch of salt. Place them in the oven for the last 5 minutes of the chicken's cooking time, or until lightly golden and toasted.
5Assemble the Sliders
5m
5mAssemble Sliders
Place a piece of the roasted chicken thigh on the bottom half of each toasted bun. Spoon a generous amount of the hot honey glaze from the pan over the chicken. Top with a spoonful of the pickle relish.
Add Top Bun
Place the top half of the bun on top of the relish.
Tips
For extra crispy skin, you can broil the chicken for the last 1-2 minutes of cooking, watching carefully to prevent burning.
The pickle relish can be made ahead of time and stored in the refrigerator for up to 3 days.
Adjust the amount of scotch bonnet pepper to control the heat level of the hot honey glaze.
These sliders are best served immediately while the chicken is hot and the buns are warm.