Chilli Roast Chicken Sliders

Serves 4


1 chicken, pat dried and wishbone removed
1 cup Barker's Professional Thai Chilli Paste
8 Brussel sprouts, washed and shredded
¼ pineapple, peeled, cored and sliced thinly
handful coriander leaves
30g toasted peanuts, crushed
¼ cup plain mayonnaise
8 slider buns, halved and toasted


Preheat oven to 185°C.

In a mixing bowl, toss the chicken in the Barker's Professional Thai Chilli Paste.

Place on a cooling rack suspended over a tinfoil-lined baking pan.  Roast for 55 to 65 minutes or until the juices run clear between the leg and breast.  Once cooked, pour some of the roasting juices into a mixing bowl.

In the mixing bowl, toss the Brussel sprouts, pineapple, coriander, peanuts and mayonnaise with the juices.

Shred the chicken, chopping the loose skin and mix with the ingredients in the bowl.

Sandwich this filling between the slider halves.

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