Snack on these sweet-and-salty sliders at your next BBQ.
Note: the whole time doesn’t account for marinating. the great housework takes a look at room recommends marinating the chicken for up to a pair of hours.
Hoisin, sriracha and cilantro, for serving
- Transfer 2/3 of sliced scallions to a blender along with garlic, fish sauce, oil, honey, and 1/2 teaspoon coarsely ground pepper; zest lime into a blender, then puree. Transfer to a bowl. Pound thickest part of chicken breasts to 1/2 inch thick, add to marinade and toss to coat. Refrigerate at least 30 minutes or up to 2 hours.
- Heat grill to medium. Remove chicken from marinade and grill, covered, until just cooked through, 4 to 6 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
- Meanwhile, very thinly slice radishes and cucumbers. Toss with juice of a lime, then fold in remaining 1/3 of scallions. Spread rolls with hoisin and sriracha, if using. Top with chicken, radish salad and cilantro, if using.
Nutritional Information (per serving): About 155 calories, 3.5 g fat (0.5 g saturated), 14 g protein, 180 mg sodium, 18 g carb, 0 g fiber