Shelly's Recipe

BLT CHICKEN SLIDERS

Category: Sandwiches

1/2 cup packed brown sugar
1/2 cup coarsely chopped fresh or frozen cranberries
3 tbsp spicy brown mustard
3 tbsp ketchup
2-1/2 tbsp full-flavor molasses
1-1/2 tsp Worcestershire sauce
1/8 tsp chili powder
1/8 tsp sweet smoked paprika
12 slices apple wood smoked bacon
2 tbsp pure maple syrup
1/2 tsp cracked black pepper
1-3/4 lbs uncooked ground skinless chicken thighs*
1/2 cup finely chopped shallots
1/4 cup snipped fresh basil
1-1/4 tsp salt
1 tsp snipped fresh thyme
2 cloves garlic, minced
1/4 tsp dried sage, crushed
1 cup shredded sharp white cheddar cheese (4 oz.)
12 small Boston or Bibb lettuce leaves
12 small bakery slider rolls or mini buns, split and toasted
12 slices Roma tomatoes

For cranberry ketchup: In a small saucepan, combine brown sugar, cranberries, mustard, ketchup, molasses, Worcestershire sauce, chili powder, and paprika. Bring to boiling over medium-high heat, stirring constantly. Reduce heat and boil gently, uncovered, about 10 minutes or until thickened, stirring occasionally. Remove from heat; cover and set aside.

In a very large skillet, cook bacon over medium heat until crisp. Stir together maple syrup and pepper. Drizzle over bacon slices in skillet. Cover skillet and cook for 1 to 2 minutes more. Remove bacon from skillet. Cut bacon slices in half crosswise and wrap bacon in foil.

In a large bowl, combine the ground chicken, shallots, basil, salt, thyme, garlic and sage; mix well. Shape into 12 patties.

Place patties on greased rack gas or charcoal grill directly over medium heat; grill for 12 to 14 minutes or until no longer pink (165 degrees F), turning once. During the last 2 minutes, add the bacon packet to the grill and top patties with cheese.

To assemble, place a lettuce leaf on each roll bottom. Top with a tomato slice and two pieces of bacon. Top with a burger and a spoonful of cranberry ketchup. Add roll tops. Makes 12 sliders.

*Note: Have the butcher grind skinless, boneless chicken thighs for you.