Mango Habanero Chicken Sliders

MANGO HABANERO CHICKEN SLIDERS

CATEGORY

Meat

SERVINGS

6

PREP TIME

20 minutes

COOK TIME

90 minutes

CALORIES

160

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!

Author:
Owen Quirk @aweebitquirkybbq

 

INGREDIENTS

MARINADE

  • 1/4 cup olive oil

  • 1 tbsp turmeric

  • 1 tsp garlic powder

  • 1/2 tsp onion powder

MANGO HABANERO SAUCE

  • 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

CARIBBEAN PINEAPPLE COLESLAW

  • 3 tbsp honey

DIRECTIONS

  1. Light your Pit Barrel® according to instructions.

  2. Cut chicken breast into slider-sized pieces and pound them to make them tender.

  3. 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.

  4. Mix Mango Habanero Sauce by pureeing mango, yellow bell pepper, honey, apple cider vinegar, grated ginger, yellow habanero paste and water (adjust for consistency)

  5. 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°.

  6. Grill brioche buns on Pit Barrel®.

  7. Place the other half of the sauce in a pan with 1 can mango purée and simmer until it is a good sauce consistency.

  8. Mix ingredients for Caribbean coleslaw.

  9. Place grilled chicken on grilled brioche bun, top with Caribbean Pineapple Slaw and drizzle with sauce and garnish with scallions.

RECIPE NOTE

Desired Temp: 165º