A small game day batch
Buffalo Chicken Sliders with Carrot and Celery Crunch
Chopped grilled thighs carry the warm Buffalo sauce while carrot and celery bring crunch. The topping goes on at serving so the little buns do not sit under a wet filling.
- Makes
- 6 sliders, 2 per main portion
- Preparation
- About 15 minutes
- Cooking or chilling
- About 12 to 18 minutes, plus 5 minutes resting
Get everything ready
Ingredients
6 sliders, 2 per main portion
What you need
Grill, food thermometer, small saucepan, two clean bowls, grater and tongs.
Time to cook
Method
Mix the crunchy topping
Combine the carrot, celery, yogurt and lemon juice in a clean bowl. Cover and refrigerate while the chicken cooks.
Warm the sauce
In a small saucepan over low heat, melt the butter with the hot sauce and honey. Stir until smooth and take off the heat. Keep this sauce away from raw chicken.
Grill the thighs
Heat the grill to about 400°F with a cooler area available. Coat the thighs with oil, salt and pepper. Grill about 6 to 9 minutes per side, moving away from direct flame if necessary. Check each piece for at least 165°F in its thickest center.
Chop and sauce
Move the cooked thighs to a clean board and rest 5 minutes. Chop into small pieces and toss with the warm Buffalo sauce in a clean bowl.
Build six sliders
Split the buns and toast the cut surfaces briefly on the grill if desired. Divide the chicken evenly between the 6 buns. Add the cold carrot and celery topping just before serving.
Before you make it
Choose the heat you want
Use a cayenne hot sauce whose heat you enjoy. The yogurt topping cools the flavor, but this is still a spicy filling.
Count sliders by the meal
One batch makes six small sandwiches and three main portions with sides. For six main portions, make two batches. It is not six complete dinners merely because there are six buns.
Temperature comes first
USDA gives poultry a minimum internal temperature of 165°F. Check the thickest part of each piece, away from bone. See the USDA food safety guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Read grill setup guidance and the boneless thigh note.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.