Pulled Chicken Guacamole Sliders with Grilled Corn Pico.
We are talking summer on a bun here, people!
These pulled chicken guacamole sliders are to DIE for. And topped with a grilled corn pico de gallo, which is just… pico de gallo… tossed with grilled corn. I mean, it is flavor city. A sandwich piled high with all of the summer things I love at the moment.
We are finally reaping the benefits of some summer gardens here – the corn and tomatoes right now taste SO fresh and sweet and it’s only highlighting what is turning out to be such a fun summer. Max is a little fish this year and wants to swim every day, so we’ve been spending lots of time doing that, tending to our own garden (where I just BROKE one of my tomato plants in half, waaaah!), watering plants and hosing each other down with squirt guns. It has been such a perfect month so far!
I’m dyyyying to know how your summer is going. I’m having a small meltdown that school supplies are already popping up at Target (even though I’m totally #schoolsupplies for life!) and trying to relish each day and complete all the summer bucket list things.
Which is totally ridiculous since my schedule stays the same ALL THE TIME.
Sooo wondering what is on these babies?!
What we have here is beer braised chicken, similar to the chipotle chicken right here in these tacos. I LOVE making chicken this way. It’s super flavorful and never gets too dry. It’s easy to pull and you can toss it with all sorts of spices and other ingredients. It doesn’t involve eight hours in a slow cooker either – you can even make it tonight when you get home from work!
Winnnnnning.
This is one of Eddie’s dream meals, minus the guac. I KNOW. So very depressing. We simply leave the guacamole off of his sandwiches and that means more for mine, so I’m not complaining too much.
But these!
They are super filling and such a lovely dinner idea if you’re over burgers at the moment. You could even use pulled pork if you have it on hand. So many options here.
ALSO. Important things in summer: they are one of those meals that is so loaded and packed that you don’t necessarily NEED a true side dish. I mean, I think some chips or a salad work perfectly. Next to a beer, for optimum flavor success.
And if you’re really feeling it, you could also put this whole gigantic mess in a taco! I’m loving the sandwich right now (baby sliders so we all can eat more please!) but a tortilla would be equally as perfect.
Then in that case, it would require a margarita. Adjust accordingly!
Pulled Chicken Guacamole Sliders with Grilled Corn Pico
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lime juiced
- 3/4 cup of your favorite beer
- slider buns for serving
quick guacamole
- 2 avocados
- 1/2 jalapeño pepper seeded and diced
- ¼ sweet onion diced
- 3 tablespoons chopped fresh cilantro
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon pepper
grilled corn pico de gallo
- 2 ears of corn grilled and kernels cut from the cob
- 1 pint cherry tomatoes quartered or diced
- 1 jalapeño pepper seeded and diced
- 1/2 sweet onion diced
- 3 tablespoons chopped fresh cilantro
- 1 lime juiced
- salt and pepper to taste
Instructions
- Place the chicken in a dish or resealable plastic bag and cover it with the salt, pepper, chili powder, smoked paprika, garlic powder and cumin. Add in the lime juice. Marinate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Heat a large oven-safe skillet over medium heat and add the oil. Add the chicken and sear it on both sides until it’s deeply golden brown. Pour in the beer and let it cook down almost halfway.
- Transfer the skillet to the oven and cook for 15 to 20 minutes, just until the chicken is cooked through. Remove the skillet and using forks or kitchen tongs, shred the chicken and toss with any of the juices and beer in the skillet.
- To assemble the sliders, add the guacamole on the bottom of the bun, top with the chicken and then add on the corn pico. Serve!
quick guacamole
- Mash the avocado in a bowl. One mashed, stir in the pepper, onion, cilantro and lime juice. Add in the salt and pepper and mash. Taste and season additionally if needed.
grilled corn pico de gallo
- Combine all the ingredients together in a large bowl and stir. Let sit for 30 minutes or so for the flavor to develop.
Did you make this recipe?
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I appreciate you so much!
p.s. make extra guac too, please. Of course!
41 Comments on “Pulled Chicken Guacamole Sliders with Grilled Corn Pico.”
please give me 30 more pictures of max swimming (even chris is obsessed with these snaps! that boy of yours has such ‘tude – in a good way! – it kills me every time!) & 12 of these sliders (sliders make it okay to eat 12 at a time, riiight?!) & all of the guacamole that eddie doesn’t eat (what the heck!?) xx
hahaha he LOVES pictures, and every time we take them he gives us his “funny face.” i die.
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Please tell me I can sub chicken breasticals instead of thighs??? Not hating on thighs, just picky people live here.
for sure!!
Looks amazing, can’t wait to make this!! Can you provide a suggestion for how to do the chicken in the slow cooker instead of stove?
Thanks! Kaelee
i would brown it first (not necessary, but i think it gives it more flavor) and add it to the slow cooker with the spices and beer! cook for 8ish hours on low!
This is totally how I make my sliders & burgers, over flowing! Yum!
Kari
http://www.sweetteasweetie.com
so good!
What kind of slider buns did you use?! They look 💣!
these were brioche ones from my local grocery store!
OMG yes yes yes this need stop happen! Sliders, tacos, beer, chips, margs, extra guac let’s make it a party up in here!!
yessssss!
hmmm…as I am a beer novice, would (could) you recommend any brand in particular
Can i chicken breasticals instead of thighs? Not hating on thighs, just picky people live there.
hey girl- these sliders look so yummy!
thanks shawnna!
This seriously is summer on a bun! Can’t wait to give these a shot.
thanks kate!
Yum! These sandwiches look amazing! I need to try this soon!
Paige
http://thehappyflammily.com
thanks paige!
LOVE anything slider-ish. So much flavor in the simplest of little bites…amazing :-)
thanks lindsay!
Making these right now!! What temperature should the oven be on when the chicken goes in? So excited to eat this!
so sorry annie! i hope they turned out okay – it’s 350, i fixed it in the recipe!
Wait, totally in the middle of this, but not seeing oven temp! Am I blind? Help, lol
so sorry jamie! i hope they turned out okay – it’s 350, i fixed it in the recipe!
They turned out great, thanks! I actually started it at 375 and reduced to 325…..so basically 350! 😂
nice
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Is the pineapple supposed to be in the ingredients for the pico? I think it would add some interesting sweetness, but didn’t see it in the pictures so wasn’t sure if it was intentional. Going to make these tonight (even though it is 65 and pouring rain here, so not feeling at all like summer!)
Made these last night and they came out delicious. I cooked the chicken and corn pico earlier in the day, so at dinner time all I had to do was reheat the chicken and make the guacamole. Easy Great summer meal!!
This looks great. Excited to make them tomorrow for the wife and guests. Quick question: what kind of beer (or which beer) did you use?
I just have to say this is my third recipe of your site and they ALL have been amazing! Halfway through this one can’t wait to try it ! You have saved my life literally was know as the girl that can’t cook. Lol ! Plus they are so easy to understand and prepare! Keep them coming !
thank you so, so much valerie! that means the world to me. xoxo
OMG! Made this for dinner last night and had leftovers today (minus the bun) – so delicious! The savoriness of the chicken, the sweetness of the tomatoes, the creaminess of the avocado, the crunchiness of the corn, and the acidity of the lime = perfect balance! Thank you!
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