Spicy Hot Honey Chicken Sliders Recipe

Enjoy the irresistible taste of Spicy Hot Honey Chicken Sliders with this delectable recipe from Cookin' Somethin' w/ Matty Matheson. These sliders offer a perfect blend of sweet and spicy flavors that will leave you craving for more. Featuring tender chicken thighs coated in a sticky agrodulce sauce, tangy pickled slaw, and creamy ranch dressing, each bite is a burst of deliciousness. Follow the simple cooking instructions to whip up these sliders at home and treat yourself to a culinary masterpiece. INGREDIENTS:; For the Agrodulce 4 cups honey ½ cup white vinegar 6 garlic cloves 1 cubanelle 1 banana pepper ½ green pepper ½ orange pepper 3 hot red peppers 1 scotch bonnet For the Chicken 6 boneless, skin-on chicken thighs Kosher salt and black pepper, to taste Vegetable oil For the Ranch ½ cup mayonnaise ¼ cup sour cream 1 teaspoon mustard ½ lemon, zested and juiced 2 tablespoons chopped parsley 2 tablespoons chopped dill 2 tablespoons chopped chives 1 garlic clove, microplaned Kosher salt and black pepper, to taste For the Pickled Slaw ¼ cup chopped jalapeños ¼ cup pickled yellow peppers ¼ cup chopped kosher dill pickles 2 tablespoons chopped dill 2 tablespoons chopped parsley 2 tablespoons chopped chives ¼ sweet onion, sliced Drizzle olive oil Lemon juice Kosher salt and black pepper to taste For Assembly Hawaiian rolls COOKING METHOD: 1. To the bowl of a food processor or blender, add peppers, vinegar and garlic. Pulse until a medium coarse consistency is achieved. 2. In a medium pot over medium heat, add honey and chopped pepper mixture. Bring to a boil and cook until reduced by half. Taste and adjust with vinegar and salt as needed. 3. Preheat the oven to 400°F. Add chicken thighs to a casserole dish and season both sides with salt and pepper. Drizzle a bit of oil over the top and bake for 10-15 minutes, or until the skin begins to turn golden brown. Add the agrodulce over the top and bake for another 5 minutes, or until the sauce becomes sticky and reduced. 4. Remove from the oven and allow to rest for 5 minutes. 5. Add chicken to the rolls, topping the chicken with toasted sesame seeds and more pickled peppers, if desired.