(6 votes, average: 4.33 out of 5)INGREDIENTS:
- 1 package skinless, boneless chicken thighs, cut in half
- 1 bottle green chile sauce
- Four 4-inch slices of Havarti or Jack cheese
- ½ cup thinly sliced red cabbage
- ½ cup coleslaw mix
- 8-ounce can crush pineapple packed in juice
- 1 teaspoon honey
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 8 slider buns sliced in half horizontally
- Place chicken in a bowl or zipper storage bag. Pour 1 cup of green chile sauce over, coating chicken thoroughly. Marinate for at least one hour.
- Place red cabbage and coleslaw mix in a bowl (or if travel tailgating in a zipper storage bag). Drain juice from pineapple (about 1/4 cup) into a small bowl or a plastic party cup if travel tailgating! Mix with 1 tablespoon of green chile sauce. and 1 teaspoon honey.
- Whisk (for travel, use a plastic fork). Drizzle in 1 tablespoon of vegetable oil. Whisk again. Season with salt and pepper to taste. Drizzle dressing on cabbage mix. Stir in reserved pineapple. Pour 2 tablespoons of sauce in a small bowl or plastic party cup.
- Heat FIREDISC® to medium-high. Place chicken thighs and grill for 3 to 4 minutes or until chicken easily releases. Baste once or twice with sauce. Turn over, grill for another 2 to 3 minutes. Place ½ slice of cheese on top of each chicken thigh. Let cheese melt for 2 minutes. Check chicken for doneness. Chicken is properly cooked when the interior temperature of the thigh is 165 degrees.
- Remove thighs from FIREDISC® to a clean plate. Place 2 tablespoons of slaw on the bottom of each slider bun. Top with chicken and a small drizzle of sauce. Enjoy!
