These bite-sized sandwiches pack a flavorful punch with tender, spicy buffalo chicken and melted cheese. Perfect for game day or a casual get-together, they’re easy to make and sure to please any crowd.
Slice each chicken breast in half and toss the pieces into a large resealable bag. Use a meat mallet or rolling pin to gently pound the chicken until it’s about half an inch thick. Pour in some buffalo wing sauce—enough to coat all the pieces—seal the bag, and give it a good shake to cover the chicken evenly. Let it marinate in the fridge for at least 30 minutes.
When you’re ready to cook, heat your grill to medium heat (or get your charcoal coals nice and ashy). Take the chicken out of the sauce, letting the extra drip off, and discard the leftover sauce. Place the chicken on the grill and cook for about 10 to 12 minutes, flipping once halfway through. You want the internal temperature to hit 165°F and no pink in the center. If you like, brush on a little more buffalo sauce while it cooks. Near the end, add two cheese quarters on top of each piece so they melt nicely.
While the chicken finishes, pop the buns cut side down on the grill for a minute or two until they’re toasted. Spread some dressing on the toasted buns, layer on some celery sticks and the buffalo chicken, then sandwich it all together and enjoy!
- Use chicken thighs for juicier, more flavorful meat.
- Toast the slider buns on the grill for added texture and flavor.
- Don’t overcrowd the grill; cook sliders in batches to ensure even cooking.
These sliders are packed with bold flavors and just the right amount of heat. The combination of tender chicken and tangy buffalo sauce makes each bite exciting. Plus, their small size makes them perfect for sharing or enjoying as a snack.
Serve with crisp celery sticks and a side of cool ranch or blue cheese dressing. Adding pickles or sliced red onions can provide a nice crunch and balance the heat. These sliders also go well with a fresh green salad or seasoned fries.
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep the buns from getting soggy. For longer storage, freeze the cooked chicken separately and assemble fresh when ready to eat.
