Crowd-pleasing juicy sliders with a zesty twist, featuring tender grilled chicken and a flavorful Aji Amarillo aioli.
1 pound of boneless chicken breasts
2 tablespoons Dijon mustard
Rub or seasoning of choice
Aji Amarillo Pepper Aioli:
1 cup mayonnaise
2 tablespoons Aji Amarillo pepper puree
2 tablespoons fresh lime juice
Salt and pepper to taste
½ red cabbage, shredded
¼ napa cabbage, shredded
2 tablespoons green onions, chopped
½ teaspoon celery seed
1 tablespoon apple cider vinegar
1 tablespoon mayonnaise
1 teaspoon Aji Amarillo pepper puree
Prepare chicken by rubbing in Dijon mustard and rub or seasoning of choice. Set aside for 40 minutes until room temperature.
Prepare your grill to high heat 450-500F. Grill chicken until temperature is 165F. Allow to rest for 15 minutes and slice.
Prepare aioli by combining all ingredients. Prepare slaw by shredding cabbage and combining all ingredients.
Spread aioli on slider buns. Top with sliced grilled chicken, Aji Amarillo aioli and slaw.