Grilled Green Chile Chicken Sliders

Let the fruity and tangy flavors of hatch green chiles take the wheel in this easy slider dish, made all the more appealing with a crispy slaw topping and plush King’s Hawaiian Original Sweet Rolls.







  • zest of 1 lime
  • ¼ cup lime juice
  • 2 garlic cloves, minced
  • 1 can (4 ounces) diced hatch green chiles, drained
  • 3 Tablespoons brown sugar
  • kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons cilantro
  • 3 chicken breasts, sliced in half into cutlets
  • ½ cup thinly sliced cabbage
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons granulated sugar
  • 1 cup store-bought green chile salsa
  • 1 package (12-count) King’s Hawaiian Original Sweet Rolls
  • 12 Tablespoons Challenge Lawry’s Seasoned Salt Butter Snack Spread, divided


  • 1

    Combine lime zest, lime juice, garlic, green chiles, brown sugar, 1 teaspoon salt, pepper, olive oil and cilantro in a blender and process until smooth. Place chicken in a large plastic zip-top bag and pour marinade over top. Seal bag and toss to coat. Let marinate 30 minutes at room temperature, or up to 4 hours in the refrigerator.

  • 2

    Meanwhile, make quick pickled cabbage. Toss cabbage in a medium bowl with ½ teaspoon Kosher salt, apple cider vinegar and granulated sugar. Let sit 30 minutes.

  • 3

    Preheat grill to medium-high heat. Clean and oil grates. Place chicken on grill, letting excess marinade drip off, and cook until dark grill marks develop, about 5 minutes.

  • 4

    Flip and cook another 3-5 minutes, until chicken registers 165°F. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes. Slice the chicken into thin strips and set aside.

  • 5

    To assemble sliders, split a bun and spread the bottom with a Tablespoon Challenge Lawry’s Seasoned Salt Butter Snack Spread. Top with 3-5 slices of grilled chicken and some pickled cabbage. Spoon salsa on top and close the sandwich. Repeat with remaining sliders and serve.

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