Baja Chicken and Slaw Sliders

If you ask serious tailgaters what’s their favorite food to grill, brats and burgers would probably be at the top of the list for many of them. That’s because those two standbys are pretty easy to make and are very popular with most football fans.

But there other grillers who like to go the extra mile for themselves and their friends. And here’s a recipe from the August/September issue of Taste of Home magazine that they could sink their teeth into and definitely goes beyond the mundane.

Baja Chicken & Slaw Sliders will demand the attention from partygoers with their flavorful spicy sauce and colorful crunchy slaw. The recipe is just one of several that centers on tailgating in the current issue of the popular food magazine.

Baja Chicken & Slaw Sliders
¼ cup reduced fat sour cream
½ teaspoon grated lime peel
¼ teaspoon lime juice
SLAW:
1 cup broccoli coleslaw mix
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped sweet onion
2 tablespoons minced fresh cilantro
2 teaspoons finely chopped seeded jalapeno pepper
2 teaspoons lime juice
1 teaspoon sugar
SLIDERS:
4 boneless skinless chicken breast halves
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the sauce and slaw until serving.
Cut each chicken breast in half widthwise; flatten to ½ inch thickness. Sprinkle with seasonings.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inch from the heat for 4 to 7 minutes on each side or until no longer pink.
Grill rolls, cut sides down, for 30 to 60 seconds or until toasted. Serve chicken on rolls with lettuce tomatoes and slaw.

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