Easy Chicken Sliders with Chipotle Aioli Gluten Free

These chipotle chicken sliders are my go-to easy dinner when I want something fun but still high-protein. The chicken mixture is heavily seasoned so it stays juicy and actually tastes like something, and the creamy chipotle aioli is the star of the show, giving you that restaurant-y heat without drowning the sliders in sauce. 

I’ve tested a lot of slider ideas, and this chicken slider recipe is the best option because it’s fast, hard to mess up, and uses simple ingredients you can find anywhere, plus it works on the grill or a baking sheet if you’re staying inside.

If you're looking for more easy high protein recipes to meal prep, try these ham egg & cheese breakfast sliders, this copycat McChicken sandwich, this tuna salad with dill or check out this round up of some of my favorite high protein gluten free lunch recipes!

Why you’ll love this chicken sliders recipe

• Fast & low effort: made with a simple seasoning blend, they cook up fast and are super easy to assemble
• High-protein and easily made gluten-free friendly: these sliders are a great way to up your protein intake without being boring and are easily made with gluten free slider buns.
• Choose-your-own heat level: keep it mild or add a spicy kick with extra jalapeños.
• Make it your way: grill, stovetop, or bake them on a sheet pan in the oven.

Please note this recipe contains affiliate links.

Chipotle Chicken Sliders Ingredients & Tested Substitutions

• Smoked paprika. This adds that smoky “did you cook this over fire?” flavor, even if you’re making the patties on a baking sheet or grill.
• Garlic powder. It gives the chicken mixture big flavor fast. If you need this meal to be easier to digest, you can omit it and the sliders will still be delicious.
• Onion powder. Similar to garlic powder, it adds depth. It’s optional if onion doesn’t agree with you.
• Ground cumin. This is the warm, savory spice that makes the seasoning taste balanced instead of one-note.
• Mexican oregano. It adds a slightly more earthy flavor than regular oregano, but if you only have standard oregano, it works perfectly.
• Ground chipotle powder. This is where the heat comes from. Start small if you’re sensitive to spice, then add more for a stronger, smoky spicy kick.
• Salt + black pepper. Kosher salt keeps the patties from tasting flat, and black pepper adds just enough bite without overpowering everything.
• Ground chicken. This is the base of the sliders and what makes them an easy, high-protein option. It cooks quickly and stays juicy when you mix the seasonings in well. You can use ground turkey instead as well.
• Slider buns. I use gluten-free brioche-style rolls, but any slider buns you love will work, including sweet Hawaiian rolls.
• Pepper jack cheese. This adds creaminess plus a little heat. If you want something milder, swap in havarti cheese, provolone cheese, or swiss cheese. Any melty slices of cheese will work.

• Plain Greek yogurt. This keeps the sauce high-protein and tangy while still giving you that creamy texture.
• Mayo (or chipotle mayo). Regular mayo is totally fine here and helps the aioli taste rich and smooth. You can use chipotle mayo if you have that on hand or really want to increase the spice level.
• Chipotle peppers. These bring the smoky heat. Use 1 pepper for mild and 2 for a bolder, spicier aioli.

• Guacamole. This is the creamy, cooling layer that balances the chipotle heat. You can also use fresh avocado slices if you prefer.
• Lettuce. A simple crunchy topping that keeps the sliders feeling fresh.
• ​Optional toppings: red onion, ranch dressing, green onion or hot sauce for more heat!

Chipotle Chicken Sliders Step by Step Instructions

1. Mix up the chicken mixture. Add the ground turkey to a large mixing bowl. Sprinkle in the seasonings and mix with a fork until fully combined.

2. Shape the patties. Shape into 6 patties and place on a baking sheet or plate.

3. Make the chipotle aioli in a food processor by adding yogurt, mayo and chipotle chilis and pulsing until smooth. (You can also do this in a small bowl with a fork if you mince the chipotle peppers super well.)

4. Preheat the grill to 350°F. Grill patties about 3 minutes per side, until the internal temp reaches 165°F.

5. Add cheese. Tear the pepper jack into pieces and place on top to melt for 1–2 minutes.

6. Add toppings. Spread aioli on to the top half of the rolls and guac on the bottom half of the buns, add patties, and top with lettuce and jalapeño slices if desired.

Expert Tips & Tricks

• Don’t overmix the chicken mixture. Mix just until the seasonings are combined. Overmixing can make the patties dense instead of juicy.
• Make even patties for even cooking. Shape them to a similar thickness so everything finishes at the same time.
• Use a baking sheet if grilling feels intimidating. You can cook these in the oven on a parchment-lined baking sheet and they’ll still taste amazing. It’s a great way to keep this an easy recipe on busy nights.
• Control the heat level in the aioli. Start with 1 chipotle pepper, taste, then add more if you want a bigger spicy kick. If you accidentally go too spicy, stir in a little extra Greek yogurt to mellow it out.
• Make a spicy ketchup. Instead of using yogurt and mayo, swap it out for ketchup and add chipotle peppers for a spicy ketchup.
• Cheese matters (and slices melt best). Use slices of cheese so they melt fast and cover the patty easily. Pepper jack adds heat, but havarti cheese, swiss cheese, or provolone cheese are all great if you want it milder.
• Set up a simple slider bar. For serving, put out the patties, slider buns, lettuce, guac, and aioli so everyone can build their own. It’s an easy win for family dinner and also perfect for your next game day spread.
• Make them “party sliders” in the oven. If you’re feeding a crowd, place sliders in a baking dish so they stay snug. Add the patties, cheese, then the top of the buns and warm them until melty.
• Optional garlic butter finish (extra, but worth it!). Brush the top of the rolls with melted butter using a pastry brush for that bakery-style finish. This little move makes the buns taste richer and helps them turn lightly golden brown in the oven.

Storage & Make Ahead Instructions

Make ahead 

• Season + shape the patties ahead: Mix the seasoned chicken mixture, shape into patties, and place on a parchment-lined baking sheet. Cover and refrigerate up to 24 hours before cooking.
• Make the chipotle aioli ahead: Blend the aioli, then store it in an airtight container in the fridge for up to 4–5 days. (It actually tastes better after a few hours.)
• Prep toppings: Wash/dry lettuce and portion guacamole. If you’re using add-ons like red onion or green onion, slice them ahead and refrigerate.

Storage

• Cooked patties: Let them cool, then store in an airtight container in the fridge for 3–4 days.
• Assembled sliders: If you already built them, store in the fridge for 1–2 days, but know the slider buns will soften. For best texture, store patties + buns + toppings separately and assemble fresh.

Reheating (so they stay juicy)

• Skillet (best): Warm patties over medium-low heat with a splash of water and a lid for 2–3 minutes per side.
• Oven: Place patties on a baking sheet and warm at 325°F until heated through.
• Microwave: Heat in 20–30 second bursts so they don’t dry out.

Freezing

• Freeze cooked patties: Cool completely, then freeze in a freezer-safe bag/container for up to 2 months. Thaw overnight in the fridge, then reheat using the oven or skillet.
• Don’t freeze the assembled sliders: The buns and toppings get weird. Freeze the patties, keep everything else fresh.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!