Sunnys Grilled Chicken And Avocado Bacon Sliders Recipes

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SUNNY'S VERY PERI GRILLED CHICKEN



Sunny's Very Peri Grilled Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pints cherry tomatoes
6 Thai bird chiles
2 small red onions, peeled and quartered
2 orange bell peppers, halved
2 red bell peppers, halved
2 red jalapeno peppers, halved
2 tablespoons apple cider vinegar
2 teaspoons light brown sugar
4 cloves garlic, smashed
Kosher salt
4 bone-in, skinless chicken legs
4 bone-in, skinless chicken thighs
2 bone-in, skinless chicken breasts, cut in half
1/4 cup vegetable oil

Steps:

  • For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes.
  • Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer.
  • For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature.
  • Preheat half of a grill to 400 degrees F.
  • Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side.

SUNNY'S CLASSIC BBQ CHICKEN



Sunny's Classic BBQ Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 11h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup sweet tea
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
2 boneless, skinless chicken breasts
1 to 2 tablespoons canola oil
1/2 cup chopped Vidalia onions
Kosher salt and freshly ground black pepper
1 cup ketchup
1/2 cup beer
1/4 cup tightly packed light brown sugar
1/2 teaspoon sweet paprika
1/2 teaspoon red chile flakes
1/2 teaspoon garlic powder
2 cloves garlic, finely minced or grated on a rasp

Steps:

  • For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
  • Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
  • About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
  • For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
  • Preheat a grill to high heat.
  • Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.

LADD'S CHICKEN BACON SLIDERS



Ladd's Chicken Bacon Sliders image

Ladd loved Ree's sliders so much that she decided to name the recipe after him.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 18

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces
One 12-ounce/12-count package King's Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning
6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Steps:

  • For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
  • Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
  • For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
  • Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
  • For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
  • Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

CHICKEN AVOCADO AND BACON SANDWICH



Chicken Avocado and Bacon Sandwich image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 12

2 pounds chicken breasts, trimmed
1 teaspoon kosher salt
1 teaspoon dried tarragon leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon granulated garlic
2 tablespoons extra-virgin olive oil
8 pieces applewood smoked bacon
1 large loaf ciabatta or other crusty bread
1/2 cup ranch dressing
8 slices white Cheddar
1 avocado, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
  • Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
  • Chill the chicken until fully cooled.
  • Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
  • Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
  • Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
  • Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

GRILLED CHICKEN SLIDERS



Grilled Chicken Sliders image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h25m

Yield 16 sliders

Number Of Ingredients 15

1/2 cup vegetable oil
2 tablespoons Worcestershire sauce
2 teaspoons chile powder
3 cloves garlic, minced
Juice of 1 lemon
1 onion, chopped
Kosher salt and freshly ground black pepper
8 thin-cut chicken breasts, halved and flattened
8 Cheddar slices, halved
1 cup honey mustard
1 cup pico de gallo
8 cooked bacon slices, crumbled
2 tomatoes, sliced
1 red onion, sliced
16 slider rolls

Steps:

  • For the chicken and marinade: Mix up the oil, Worcestershire sauce, chile powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4.
  • Twenty minutes before cooking, fire up the grill.
  • For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions.
  • Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes.
  • Serve the chicken with rolls and fixins and let everyone build their own sliders.

SUNNY'S EASY SMOTHERED CHICKEN



Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
  • Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

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