We are talking summer on a bun here, people!
These pulled chicken guacamole sliders are utterly irresistible, piled high with summer flavors. They’re topped with a grilled corn pico de gallo — essentially fresh pico tossed with smoky charred corn — and the result is vibrant, bright, and packed with texture. This sandwich brings together everything I love about long, warm days.
We’re finally enjoying the rewards of summer gardens: corn and tomatoes that taste surprisingly sweet and fresh. Between daily swims (Max has turned into a little fish this year), watering the garden, and harmlessly soaking each other with squirt guns, this month has felt perfectly summery. I did, however, manage to snap one of my tomato plants in half — lesson learned — but the season is treating us well.
Are you soaking up the season? I’m trying to savor every day — even while school supplies already show up in stores. I’m all for them, but still trying to cram in all the summer bucket-list fun.
So what’s on these sliders?
The star is beer-braised chicken, prepared much like the chipotle beer-braised chicken in other favorite recipes. This method yields tender, juicy, well-seasoned meat that’s easy to shred and mix with the pan juices. It’s quick enough for a weeknight — no all-day slow cooker required — and gives you a base that pairs perfectly with creamy guacamole and bright grilled corn pico.
One little confession: Eddie skips the guac on his sliders. I know — tragic. The upside is more guacamole for me, so I’m not complaining. These sliders are filling, satisfying, and a great change of pace if you’re tired of burgers. If you prefer, pulled pork would work just as well here.
They’re also one of those hearty meals that don’t require much of a side — chips or a simple salad are perfect, and of course a cold beer pairs nicely. If you’re feeling adventurous, pile everything into a tortilla and make tacos instead of sliders. Either way, a margarita wouldn’t be out of place.
Pulled Chicken Guacamole Sliders with Grilled Corn Pico
6
1 hr
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 3/4 cup of your favorite beer
- Slider buns for serving
Quick Guacamole
- 2 avocados
- 1/2 jalapeño, seeded and diced
- 1/4 sweet onion, diced
- 3 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
Grilled Corn Pico de Gallo
- 2 ears corn, grilled and kernels cut from the cob
- 1 pint cherry tomatoes, quartered or diced
- 1 jalapeño, seeded and diced
- 1/2 sweet onion, diced
- 3 tablespoons chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Place the chicken in a dish or resealable bag and season with salt, pepper, chili powder, smoked paprika, garlic powder, and cumin. Add the lime juice and let it marinate for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Heat a large oven-safe skillet over medium heat and add a drizzle of oil. Sear the chicken on both sides until deeply golden. Pour in the beer and let it reduce until roughly halfway.
- Transfer the skillet to the oven and bake 15–20 minutes, until the chicken is cooked through. Remove and shred the chicken with forks or tongs, tossing with the pan juices.
- Assemble sliders by spreading guacamole on the bottom bun, topping with shredded chicken, and finishing with grilled corn pico. Serve immediately.
Quick Guacamole
- Mash the avocados in a bowl. Stir in jalapeño, onion, cilantro, lime juice, salt, and pepper. Adjust seasoning to taste.
Grilled Corn Pico de Gallo
- Combine grilled corn kernels, tomatoes, jalapeño, onion, cilantro, and lime juice in a bowl. Season with salt and pepper and let sit about 30 minutes for flavors to meld.
p.s. Make extra guacamole — trust me, you’ll want it.