These Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce can be made on a grill, or indoors in a grill pan. Easy and delicious, perfect for game day!
Welcome to 2017.
Welcome to the year that is equal parts a welcomed relief and intensely terrifying. Let’s make a plan, you and I. Let’s agree to one thing: make the small corners of the world we occupy better in hopes to cause a ripple. Let’s express gratitude more often, very often, and even to those we hardly know. Let’s compliment strangers, pay for the order behind us, donate to that charity that we always say we will donate to but always forget. Let’s make a plan to always assume positive intent, especially from those we like the least, until we are proven otherwise.
We don’t have much control over, well, pretty much anything. But we DO have control over that. We have control over what we focus on and what we put into the world. The thing I’ve learned with counting blessings is that it tends to multiply them, or at the very least amplify them. The same applies to hardships, so be careful.
Let’s assume positive intent for 2017, and hope for the best. We’re in this together, all of us.
- 2 lbs chicken thighs, boneless skinless
- 1 tablespoon kosher salt
- 12 ounces wheat beer (or brown ale, pale lager, pilsner)
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (3g) onion powder
- 1 teaspoon (3g) chili powder
- ½ teaspoon (1g) smoked paprika
- 1 cup (154g) pitted dark sweet cherries (frozen is fine)
- 2 tablespoon (38g) minced chipotle in adobo
- 1 tablespoon (13g) balsamic vinegar
- 1 cup (240g) beer(stout beer works best)
- 1 teaspoon (2g) black pepper
- 1 tablespoon (8g) cornstarch
- 2 tablespoons honey
- 8 oz ball burrata cheese
- 12 Hawaiian buns, split like slider buns
- Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for one to six hours.
- Remove the chicken from the brine, pat dry. Add to a plate or cutting board.
- In a small bowl stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for ten minutes.
- Spray the grill (or a grill pan) with olive oil or cooking spray, heat to medium high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill, slice.
- Add the cherries, chipotle, balsamic, stout beer, and black pepper to a pan over medium high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.
- Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened (cherry sauce can be made up to three days in advance).
- Fill the Hawaiian buns with chicken. Split the Burrata ball open, putting a few teaspoons of cheese on top of the chicken (the rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella), drizzle the cheese with a teaspoon or so of the cherry sauce.
- Serve immediately.
To make ahead of time, make all elements before hand, store separately. Transport this way, if serving off site. Heat the chicken and sauce separately and assemble just prior to serving