Hot Honey Chicken Sliders

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

Directions

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.