I liked these that a local restaurant chain made so much, I came up with my own take on this. Blackened chicken with a chipotle aioli and caramelized onion just complement each other well. These are good mini-sized or meal-sized. It's easy to prep ingredients ahead of time and just cook the chicken when you are ready. For large sandwiches, cut each chicken breast into 2 pieces.
Ingredients
- white wine: 2 cups
- soy sauce: 2 Tbsp
- lime juice: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- skinless, boneless chicken breast halves, each cut into 4 pieces: 4 piece
- Caramelized onion::
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- onion, cut into thin rings: 1 piece
- Tablespoon salt: 1 piece
- onion powder: 2 tsp
- sugar: 2 tsp
- ground black pepper: 1 tsp
- ground white pepper: 1 tsp
- cayenne pepper: 2 tsp
- garlic powder: 1 tsp
- oregano: 1 tsp
- mayonnaise: 0.5 cup
- fresh chives: 1 Tbsp (coarsely chopped)
- clove clove garlic: 1 piece
- lime juice: 1 tsp
- ground chipotle chili powder: 0.5 tsp
- salt and ground black pepper: (to taste)
- olive oil: 1 Tbsp
- butter: 1 Tbsp
- onion, cut into thin rings: 1 piece
- butter: 1 Tbsp
- olive oil: 1 Tbsp
- cooking spray:
- slices American cheese, cut into 4 strips: 4 piece
- rolls, split and: 16 piece (toasted)
Metric Conversion
Stages of cooking
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Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
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Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
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Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
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Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
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Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
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Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
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Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.
