Classic Chicken Sliders | Tyson® Foods

There are few things that entice me to stand outside in the Florida heat. The "perspire while getting the mail" heat. The "feel like you're putting you're buckling your baby into a roasting pan when you secure him in his car seat" heat. The "glasses steam up when you step out of the cold grocery store" heat. It's intense and atrocious around these parts, mid-summer. 

All that said, I totally stood in front of a searing hot grill cooking up these sliders last week. Because nothing quite compares to the taste of char and smoke and caramelized barbecue sauce, and it's worth taking a second shower to get that classic flavor that is synonymous with summer. 

I like to get fancy at the grill from time to time, but sometimes you just want plain and simple staples like grilled chicken slathered with barbecue sauce. And sweet & spicy pickles. Let's not forget those.

Slap these spice-rubbed Tyson® Fresh Boneless Skinless Chicken Thighs {available for a great price at your local Walmart} on the grill, and it'll be like you rang the dinner bell. As the smell wafts out, the family will bring it in. They'll be happy to take a break from the pool floats and shade trees after a bite of these diminutive delights. Though they're small in size, the combo of dry rub, pickles and KC Masterpiece® Kansas City Classic Barbecue Sauce is brimming with flavor!

So go ahead and brace yourself for the heat with an icy lemonade or a cold beer -- these bites are worth a little sweat! 

Classic Chicken Sliders
Recipe courtesy of KC Masterpiece 

21 oz. bottle  KC Masterpiece® Kansas City Classic Barbecue Sauce
Tyson® Fresh Boneless Skinless Chicken Thighs
1 package dinner/slider rolls

Dry Rub:
1½ teaspoons onion salt
2 teaspoons granulated sugar
1½ teaspoons garlic powder
1 teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander

Spicy Pickles:
16 ounces dill pickle chips
1 cup sugar
1 teaspoon red pepper flakes
1/8 teaspoon hot sauce
2 cloves minced garlic

1. Halve each chicken thigh to make small for sliders. Combine dry rub ingredients in a bowl. Liberally apply to both sides of cutlets.

2. Place pickles in a bowl, keeping the jar and discarding the juice. Add sugar, red pepper flakes, hot sauce and garlic. Stir and let stand until the sugar dissolves. Place the mixture back into the jar and refrigerate until needed.

3. Build a charcoal fire with Kingsford® charcoal for direct grilling. Grill chicken directly over the hot coals for 2-3 minutes per side (or until the internal temperature reaches 165°F and the center of the chicken is no longer pink).

4. In a small saucepan, heat the KC Masterpiece Kansas City Classic Barbecue Sauce until warm, about 5-10 minutes. Remove cutlets from the grill and dip them in the sauce. Assemble sliders by slicing dinner rolls, placing chicken on roll and topping with pickles. Spear with a toothpick and serve.

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.

Grilled Tyson® Chicken Wraps with Peach-Ginger Chutney

What is it about the smell of a smoky grill that brings everyone out of the woodwork and magnetically draws people to gather 'round?

It could be the memories of long summer days. It might be the recollection of a favorite family recipe sizzling away on the grill grates. But even though we all look forward to the finished product being served up for us to enjoy, it's the togetherness that makes grilling out something we crave.

Around here, we're lucky to have "grilling weather" pretty much year round, which means lots of time to experiment with different recipes and spend time outdoors enjoying the sunshine and one another. But once we approach those super steamy summer months, I have to admit I prefer sending the husband out to do the grilling while I stay cool indoors!

Even if you're not standing right alongside the "grillmaster" in your family, you can still participate in the food prep when you tag team on recipes like this one -- Grilled Chicken Wraps with Peach-Ginger Chutney.

Smoky with a hint of heat thanks to a dusting of ground chipotle chili pepper, grilled Tyson® Fresh Boneless Skinless Chicken Thighs {available fresh or frozen at your local Walmart} create a fantastic balance with sweet, fruity chutney. The chicken is perfect grilling up in advance and turning into lunch on the go for a family picnic, beach day or a portable lunch any day of the week.

Though the flavors of the chutney are complex, putting it together is pretty simple... and a great excuse to work in an air conditioned kitchen while the sweating is going on outside!

No matter who does what job, the whole family will come together to enjoy these chicken wraps when the work is done. And that's truly the best part!

For more products & recipes to bring your family together this summer, visit Walmart's Gather 'Round the Grill ideas!

Grilled Chicken Wraps with Peach-Ginger Chutney

2 Tyson® Fresh Boneless Skinless Chicken Thighs
1/2 teaspoon ground chipotle chili pepper {or smoked paprika}
1/2 teaspoon salt
4 whole wheat wraps
1 cup greens of your choice {I used mixed greens}
1 tomato, sliced

1. Preheat grill. Season chicken thighs with chipotle chili pepper and salt.

2. Grill chicken thighs until fully cooked through and juices run clear, about 5-7 minutes on each side {until internal temperature reaches 170 degrees.}

Remove from grill place onto a plate covered with foil to rest. Once cooled, chop or slice into pieces. Set aside until ready to make wraps.


For Peach-Ginger Chutney: 
Adapted from Fine Cooking

2 peaches, peeled, pitted and chopped
1 inch piece of fresh ginger, peeled and cut into 3 large pieces
1 shallot, finely diced
2 teaspoons sugar
1 sprig fresh thyme
Salt & Pepper

1. Place all ingredients in a saucepan with a few tablespoons of water. Cover and bring to a boil, then reduce to a simmer.

2. Cook for about 15-20 minutes or until the peaches have softened completely, stirring often.

3. Once cooked, remove the large pieces of ginger and the thyme stem. Mash with a fork or potato masher to achieve desired amount of chunkiness. Set aside unit ready to use.

To assemble wraps:

1. Lay out wraps and distribute greens and tomato evenly between the four wraps. Place grilled, chopped chicken thigh onto each wrap and top with a heaping tablespoon of chutney.

2. Carefully tuck in the sides of the wrap, then fold over and wrap tightly to secure the contents of each wrap. Place seam-side down and secure with a toothpick with desired, or cut in half to serve.

This is a sponsored conversation written by me on behalf of Tyson Foods Inc. The opinions and text are all mine.