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Chicken Satay Sliders

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So. (Arms crossed and tapping my foot on the floor…) Your weather not cooperating, either? I hear ya! What happened to spring?? Did it get lost?? Well, maybe if we make these absolutely AWESOME Chicken Satay Sliders we can coax spring into following the delicious aroma and come on over for supper and stay awhile, right?


Spring will love these tasty little sandwiches so much, that it just won’t want to leave!!

And since most of our country has not had very kind, spring-like weather, not by any stretch of the imagination, you can grill the chicken outdoors or in!! I did these INdoors right on my stovetop on a grill pan!

And just look at those pretty grill marks! Proof that you really can achieve this on a simple grill pan!





So, no worries! You can still make satay without having to brave the cold, and, in some places, the snow!!

I know!!!! I was scared to even TYPE that.

So let’s kick winter to the curb and grill up a (much needed) fun slider! Whaddya say?






This is SUPER simple to make, there’s just a couple of parts to it is all, but don’t run away and misjudge the ingredient list. It’s simple, and comes together with ease. Honest.






You just mix up the marinade, cut up the chicken and pound any thicker parts thinner, and toss it all into a ziplock to marinate.






While the chicken is marinating, whip up the hoisin-peanut sauce and make sure that you pop it into the fridge. Because, this is DELICIOUS, and you’ll be tempted to just grab a spoon and go for it.

Not a pretty sight. Trust me.






The other cool little component, is my quickie “pickled peperonicinis and onions”. Just slice them up and toss them into a small jar, then pour some of the brine (juice) from the jar of pickles right over the top to “pickle” them!

And if you prefer a bit more heat, use pickled jalapeños and brine from that jar instead!

But it really gives the onions a little extra flavor, and it only takes a minute to do.

Then just pop them into the fridge until you need them. You can make a bigger batch, too, because they’re also awesome on burgers, brats and dogs!

Also, bake up some bacon, (if you don’t already have a stash of it already crisp-cooked in the freezer), because it really adds an extra kick of flavor! I mean…hello…bacon. It’s bacon. !!







And the longer the chicken marinates, the better it is! Which also allows you to leisurely get the other quickie parts done no problem. SO convenient!!






Then, just grill your chicken on both sides until done through, toast the insides of your rolls if you want to, and assemble!

I used fresh celery leaves on the bottom because I LOVE them! They taste just like celery and should never go to waste!






Top your gorgeously sexy, grilled chicken with bacon, a forkful of pickled peppers and onions, then spoon that delicious sauce over the top!

Pop on the top roll and dig in! It’s that easy!!!

And WOW what wonderful flavor!! You’re going to be amazed over these! You truly are!

So, if you’re wanting a taste of spring packed into a little sandwich that explodes with flavor that’s easy to make, these Chicken Satay Sliders will melt away the last of those winter blues at first bite! Hope you all enjoy!!




Chicken Satay Sliders
Yield: 14 - 16 sliders

Chicken Satay Sliders


  • 3 large boneless skinless chicken breasts, butterflied and cut into 14 - 16 pieces (pound any thick sides thinner)
  • crisp-cooked pepper bacon

, buttered and broiled on the inside, (

  • celery leaves, or shredded cabbage or lettuce

For Marinade:

  • 1/3 cup soy sauce
  • 1/3 cup creamy peanut butter
  • 1/4 cup chicken broth
  • 1 Tbl. pickled peperoncini or jalapeño juice from the jar
  • 1 Tbl. dark brown sugar
  • 1 Tbl. sriracha sauce
  • 1 Tbl. chili paste sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. finely grated fresh ginger
  • 2 cloves garlic, finely grated
  • 1/4 tsp. coriander
  • 1/4 tsp. turmeric

For Hoisin Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 Tbl. hoisin sauce*, I ONLY use Kikkoman as it's the only one that I like and works for me
  • 1 Tbl. soy sauce
  • 1 Tbl. pickled peperoncini or jalapeño juice from the jar
  • 1 tsp. sriracha
  • 2 tsp. chili paste sauce
  • 1/2 tsp. sesame oil
  • garlic clove, finely grated

Pickled Peppers & Onions:

  • 1/2 onion, very thinly sliced
  • 6 peperoncinis, thinly sliced
  • 2 cloves garlic, finely minced
  • fill with peperoncini juice from jar


  • In medium bowl, make marinade. Add the first four ingredients and whisk well until completely combined. Add rest of ingredients and whisk until well mixed.
  • Trim chicken of any excess fat, butterfly, then cut into small pieces. About 4 - 6 pieces per chicken breast. Pound any thick pieces or areas thinner so that the meat is has even thickness. Place pieces into a ziplock bag, add marinade, massage to coat all, and marinate in fridge for at least 2 hours, or overnight for maximum flavor.
  • While chicken is marinating, mix sauce ingredients in small bowl. Chill if not using right away.
  • Add pickles and peppers to a small jar and fill to cover with peperoncini brine from pepper jar. Let marinate in fridge.
  • For Chicken: Heat grill or grill pan on stove over medium heat. When hot, brush pan with canola or vegetable oil and place as many pieces of chicken onto pan that will fit. Grill chicken on both sides until done in the middle, about 4 minutes per side depending on thickness of pieces. Remove to a platter and tent to keep warm.
  • To Assemble: Split open slider rolls, butter the insides, and grill or broil the insides of you want. Top the bottoms with fresh celery leaves, top with a piece of chicken, then a piece of bacon. Sprinkle each with a forkful of pickled vegetables and spoon on the peanut sauce. Place on tops and enjoy!


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    Christopher Kates

    Wednesday 18th of April 2018

    I can't wait to try this. My mouth started salivating by seeing this only. So I'm definitely going to try this soon and will definitely let you know, how it turned out.This look a lot like sandwich.I think we could use this filling method in sandwich also.Gonna try it as soon as possible.


    Wednesday 18th of April 2018

    Awww, thank you, Christopher! I so hope that you enjoy it!

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