This chicken sliders recipe features juicy chicken, Pasilla peppers, havarti cheese, and chipotle ketchup for a delicious Southwestern flare.

I’ve always been a big sandwich gal. From the classics I grew up like the BLT, club sandwich, and egg salad sandwich to burgers—I really can’t play favorites. Though burgers are definitely up there. I enjoy making them at home too, and they’re especially fun when made miniature, into sliders, like these chicken sliders. They feature tender, juicy chicken patties that are full of flavor and cooked on the grill. They’re topped with melty Havarti cheese and sandwiched between toasted buns spread with chipotle ketchup and topped with sautéed onions and Pasilla peppers, and some fresh, peppery arugula.

Why You’ll Love Them

• This simple chicken sliders recipe is made extra juicy thanks to ground chicken thighs (vs breast meat, which can dry out easily).
• These sliders can be served as an appetizer or as a light lunch (perfect alongside a nice salad).
• A zhuzzed up chipotle ketchup is reason enough alone to make these (heads up, you’re gonna want to put it on everything!)

What are These Chicken Sliders Made of?

• Ground chicken thighs—(ask your butcher to grind them for you). The ground chicken thighs give the burger a jolt of juiciness that you don’t get with leaner breast meat or ground turkey.
• Oregano—I use fresh, and I love the flavor it adds to the chicken patties
• Kosher salt and freshly ground black pepper—for seasoning
• Havarti cheese—feel free to use a different cheese if you like, just make sure it’s one with good meltability.
• Butter—For sautéeing the pepper and onion
• Canola oil—I like to use some canola (or vegetable oil) too, because when used with the butter they have the best smoke point
• Pasilla pepper—If you can’t find a Pasilla pepper, you could use an Ancho chile (dried poblano) which is the next best thing
• Onion—I love the savory flavor of onion on a burger, and it’s especially great cooked with the Pasilla pepper
• Slider buns—Use whatever you like, just don’t skip toasting them on the grill!
• Ketchup—We’ll mix this with some chipotle pepper and adobo sauce for the ultimate smoky, tangy condiment with a little heat
• Chipotle peppers—I like using both the pepper and the sauce for my fancied-up ketchup
• Arugula—For some green on our sliders, and some fresh, peppery notes (feel free to use a different green/lettuce if you like)

Find the complete recipe with measurements below

How to Make These Chicken Sliders

• Sauté the onion and Pasilla peppers. Melt the butter and oil in a medium-sized pan and sauté the onion and pasilla pepper for 5 minutes. Reduce the heat to medium-low, and simmer for 15-20 minutes until the onion is soft.
• Make the chicken patties. In a large bowl combine chicken, oregano, salt, and pepper and mix gently, the mixture will be sticky so be careful not to overwork. Divide into 8 patties and refrigerate for 30 minutes. 

• Make the chipotle ketchup. While the grill is heating up, blend one pepper and ketchup in a small food processor. Add another chili or more adobo sauce to taste for spiciness.
• Grill the burgers. Grill the burgers for about 15-20 minutes, flipping once, or until the internal temperature is 160 degrees.
• Top and serve. Add cheese slices. Warm buns on the grill. Serve with chipotle ketchup, onions, ketchup, and arugula.

 FAQ and Recipe Tips

• Why are my sliders soggy? Your sliders should not be soggy. Toasting your buns on the grill should help prevent this.
• If you can’t find Pasilla peppers, try Ancho chiles, as they are the closest variety.
• Try ground turkey instead of chicken if you prefer (but use dark meat, or a mix, as all white meat will be on the dryer side). You might need an extra slather of chipotle ketchup but I don’t see anything wrong with that.
• Swap the havarti for pepper jack cheese if you want an extra kick (or just use your favorite burger cheese–just be sure to pick one with good meltability).

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Chicken Sliders with Pasilla Peppers and Chipotle Ketchup

This chicken sliders recipe features juicy chicken, Pasilla peppers, havarti cheese, and chipotle ketchup for a delicious Southwestern flare.

Course Appetizer, Sandwich

Cuisine Tex-Mex

Keyword chicken sliders

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 504kcal

Ingredients

• 1 pound ground chicken thighs
• 2 tablespoons fresh oregano leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 4 slices Havarti cheese halved
• 1 Pasilla pepper seeded and sliced
• 1 onion sliced
• ½ tablespoon butter
• ½ tablespoon canola or vegetable oil
• 8 slider buns
• ½ cup ketchup
• 1-2 canned chipotle peppers plus adobo sauce
• 1 cup arugula

Instructions

• Melt butter and oil in a medium sauté pan over medium heat. Sauté sliced onion and pasilla pepper for 5 minutes. Reduce the heat to medium-low, and simmer for 15-20 minutes until the onion is soft, translucent, and somewhat jammy.
• In a large bowl combine chicken, oregano, salt, and pepper and mix gently, the mixture will be sticky so be careful not to overwork. Divide into 8 patties and refrigerate for 30 minutes. Prepare the grill.
• Meanwhile, blend one pepper and ketchup in a small food processor. Add another chili or more adobo sauce to taste for spiciness.
• Grill burgers for 15-20 minutes, flipping once, or until the internal temperature is 160 degrees. Add cheese slices. Warm buns on the grill. Serve with chipotle ketchup, onions, ketchup, and arugula.

Notes

If you can’t find Pasilla peppers, try Ancho chiles, as they are the closest variety.
Try ground turkey instead of chicken if you prefer (but use dark meat, or a mix, as all white meat will be on the dryer side). You might need an extra slather of chipotle ketchup but I don’t see anything wrong with that.
Swap the havarti for pepper jack cheese if you want an extra kick (or just use your favorite burger cheese–just be sure to pick one with good meltability).