Never have a dried-out grilled chicken sandwich again with this fail-proof recipe, perfect for impressing your friends. Pair it with Miller Lite, so the crisp and refreshing carbonation can lighten the dish, cleanse the palate and leave everyone wanting another bite.
Buttermilk Grilled Chicken Sliders
2 ½ cups buttermilk
1 cup Miller Lite
1½ teaspoons salt
1 teaspoon hot sauce
8 small chicken breasts, sliced in half
1 tablespoon canola or other high-heat oil
16 slider buns
¾ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon celery seed
½ teaspoon salt
16 ounces (2 cups) cabbage and carrot coleslaw mix
In a large, high-sided dish, mix to combine buttermilk, Miller Lite, salt and hot sauce. Place the chicken breasts halves into the mixture, flipping to coat. Cover and marinate in the refrigerator for at least 3 hours to overnight.
In a large bowl, mix to combine mayonnaise, apple cider vinegar, honey, celery seed and salt. Add coleslaw mix and toss to coat.
Preheat grill to medium heat. Rinse buttermilk brine off the chicken and pat dry. Brush oil on both sides of each chicken breast. Grill the chicken, flipping halfway through, until cooked through and the juices run clear (165°F internal temperature), about 8 to 10 minutes. Remove from the grill and allow to rest for 5 minutes.
Assemble the sliders with a piece of chicken topped with a spoonful of coleslaw.
Notes: Grilling buns is optional. Brush melted butter or oil on the inside of the buns and grill cut-side down for 1 to 2 minutes until lightly toasted.
Coleslaw can be made a day in advance.