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.
Equipment
- Food Processor
- Grill
Ingredients
For Chicken Patties
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder omit for easy to digest
- ½ teaspoon onion powder omit for easy to digest
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano or regular dried oregano
- ½ teaspoon ground chipotle powder more to taste
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pound ground chicken breast or ground turkey
For the Chipotle Aioli
- ½ cup plain Greek yogurt
- 2 tablespoons mayonaise or chipotle mayo
- 1-2 whole chipotle peppers
For Topping & Assembly
- 3 slices pepper jack cheese
- 1 package gluten free brioche style rolls or rolls of choice
- lettuce, jalapenos, guacamole, avocado, red onion
Instructions
- 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.
- Shape the patties. Shape into 6 patties and place on a baking sheet or plate.
- 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.)
- Preheat the grill to 350°F. Grill patties about 3 minutes per side, until the internal temp reaches 165°F.
- Add cheese. Tear the pepper jack into pieces and place on top to melt for 1–2 minutes.
- 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.
Notes
Notes (Tips + Storage)
- Don’t overmix the chicken mixture! Stir just until combined so patties stay juicy.
- Make even patties so they cook at the same speed.
- Heat control: start with 1 chipotle pepper in the aioli, then add more for a spicier kick.
- Cheese swaps: pepper jack for spice, or use havarti/provolone/swiss (any slices of cheese melt great).
- Storage: store cooked patties and aioli separately in an airtight container in the fridge (patties 3–4 days, aioli 4–5 days). Assemble on slider buns right before serving so they don’t get soggy.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!