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LAY ME DOWN ON RED SILKY SHEETS AND POUR HOT HONEY ALL OVER ME AND FEED ME THESE HOT HONEY CHICKEN SLIDERS AND LET ME SLIP AROUND AND AROUND THIS RECIPE IS GONNA SLIDE RIGHT INTO YOUR HEARTS NEW COOKIN’ SOMETHIN’ OUT NOW ON YOUTUBE!

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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

COOKING METHOD:
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.