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Pulled Chicken Guacamole Sliders with Grilled Corn Pico

5 from 1 vote
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  • 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


  • 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.

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