Chicken Adobo Sliders

Elevate your slider game with the rich and tangy essence of chicken adobo sliders. Experience the fusion of Filipino culinary tradition in every bite-sized, flavor-packed morsel with juicy chicken, sweet charred pineapple, and roasted jalapeno.

Watch how to make this

Ingredients

• Chicken thighs: The main protein of the sliders is chicken thighs but you can also use chicken breast. The dark meat contributes succulence and a rich flavor to the sliders.
• White vinegar: A crucial element of acidity, balancing the richness of the meat and soy sauce.
• Soy sauce: The foundation of the adobo marinade alongside the vinegar, provides the dish with its signature umami depth.
• Bay leaves: Bay leaves impart a subtle earthy aroma to Chicken Adobo, enhancing its aromatic appeal
• Hawaiian rolls: You can use any roll for these sliders, but my favorite is Hawaiian sweet rolls. The subtle sweetness from the bread balances the tart and savory chicken perfectly.
• Kewpie mayonnaise: A Japanese mayonnaise known for its rich and creamy texture, slightly sweet taste, and distinct umami flavor.
• Pineapple: Charring pineapple intensifies the sweetness of the fruit and provides a sweet component to the sliders.
• Jalapeno: The roasted jalapeno adds a spicy element to the sliders, balancing the sweet pineapple and savory chicken.

Substitutions and variations

• Protein: You can swap out the chicken for pork for a more classic adobo dish.
• Spicy: Add chili de arbol in the braising liquid for the chicken for an extra kick.
• Kewpie mayonnaise: If you can't find kewpie mayonnaise, you can use regular mayonnaise sweetened with a pinch of sugar and seasoned with a touch of rice vinegar.
• Toppings: If you prefer a mild sandwich, you can omit the jalapenos or use roasted bell peppers instead. You can also substitute the pineapple for mango for a different fruit topping that will be equally delicious.

Step-by-step instructions

Step 1: Marinate chicken

If you're preparing these chicken adobo sliders, you can prepare most of the components ahead of time. Then, right before serving, reheat the fillings, toast the buns, and assemble the sandwiches.

Start by marinating 2 lbs of boneless, skinless chicken thighs in a mixture of ⅓ cup soy sauce, ⅓ cup white distilled vinegar, minced garlic, and 3 bay leaves. Allow the chicken to marinate at room temperature for about an hour, ensuring the flavors infuse.

Since there is a high amount of acid, I do not recommend marinating the chicken overnight.

Step 2: Cook chicken and toppings

Next, heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Sear the marinated chicken until browned. Then, add the marinade, whole black peppercorns, and sugar.

Bring the liquid to a boil, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked and the braising liquid slightly thickens.

While the chicken cooks, prepare the toppings. In a large pan, heat 1 tablespoon of oil and arrange pineapple slices in one even layer. Cook until the pineapple starts to char and caramelize, about 3-4 minutes per side. Keep an eye on the fruit because the sugars can cause the pineapple to burn easily.

Remove the pineapple and cook sliced jalapeños until lightly charred. Even if you don't like spicy foods, I suggest trying roasted jalapenos. Cooking jalapenos can reduce their spiciness to some extent and become mild. Alternatively, you can saute sliced poblano peppers instead.

Step 3: Assemble sliders

Remove the chicken from the braising liquid, and whisk in 1 tablespoon of butter until it's fully incorporated. Shred the chicken and coat it with a few tablespoons of the sauce.

Meanwhile, prepare the Hawaiian rolls. Slice the rolls vertically and brush the tops with butter. Sprinkle sesame seeds and toast them in the oven until golden brown.

Spread Kewpie mayonnaise on the bottom buns, and pile on the shredded adobo chicken. This recipe makes a healthy batch of chicken adobo, ensuring that each slider has an adequate amount.

Spoon on some sauce, and top with charred pineapple, jalapeños, and pickled onions. Place the remaining buns on top, serve with extra sauce, and enjoy this flavorful twist on a classic!

Now that I've gobbled down 4 of these chicken adobo sliders, I can say with confidence that these will make an appearance at the Super Bowl every year. Every bite has a perfect balance of sweet, savory, and tart, making them hard to put down. Yes, they are that good!

Make-ahead and Storage

• Make-ahead: The pickled onions can be prepared up to 2 weeks in advance. The chicken and toppings can be cooked the day before.
• Store: Keep the cooked chicken separate from the charred pineapple and jalapeno in air-tight containers. Hold in the fridge for up to 3 days. Reheat the chicken and toppings right before assembling.

Frequently asked questions

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Recipe

Print Recipe

Chicken Adobo Sliders

Total Time1 hour hr 30 minutes mins

Course: Appetizer, Main Course, Snack

Cuisine: Asian

Keyword: sandwich

Servings: 12 sliders

Author: Christine Ma

Ingredients

• 2 pounds boneless skinless chicken thighs
• ⅓ cup soy sauce
• ⅓ cup white distilled vinegar
• 3 bay leaves
• 4 garlic cloves minced
• 3 tablespoons oil divided
• 1 teaspoon whole black peppercorns
• 1 teaspoon granulated sugar
• 2 tablespoons butter divided
• 2 cups sliced pineapple
• 2 jalapenos sliced
• 1 package 12 dinner rolls
• 2 tablespoons sesame seeds
• 3 tablespoons kewpie mayonnaise
• ¼ cup pickled onions

Instructions

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
• Marinate chicken. Combine chicken with soy sauce, vinegar, bay leaves, and garlic in a large bowl. Let sit at room temperature for 1 hour.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat. Remove chicken from marinade and sear in the pan until browned. Add marinade, black peppercorns, and sugar and bring to a boil. Reduce heat to low and continue to simmer for 10 minutes or until chicken is cooked and braising liquid is slightly thickened.
• While chicken is cooking, prepare toppings. Heat 1 tablespoon oil in a large saute pan over medium heat. Lay pineapple slices in one even layer and cook until charred, about 3-4 minutes. Flip and cook until charred on the other side, another 2-3 minutes.
• Remove pineapple and in the same pan, heat the remaining tablespoon oil. Add sliced jalapenos and cook until charred, about 3-4 minutes. Remove from heat.
• Remove chicken from braising liquid. Add 1 tablespoon butter to the braising liquid, whisking until fully melted. Keep sauce warm. Shred chicken and spoon a few tablespoons of the sauce on top, tossing to coat.
• Slice dinner rolls in vertically. Place the bottom half with the cut side facing up on the prepared baking sheet. Place the top half on the same sheet pan. Melt 1 tablespoon butter in the microwave and brush on the top of the slider buns. Sprinkle sesame seeds on top and toast buns for 3-4 minutes or until golden brown.
• Assemble the sliders. Spread kewpie mayonnaise on the bottom buns and top with shredded adobo chicken. Spoon some of the sauce on top and pile on the charred pineapple, jalapeno, and pickled onions. Place the remaining buns on top and serve with extra sauce on the side.

Notes

To make pickled onions, combine 1 red onion thinly sliced with ½ cup boiling water, ½ cup white vinegar, 1 tablespoon of granulated sugar, and ½ teaspoon salt. Let sit for at least 30 minutes or up to 1 week.