Mexican Chicken Sliders
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Mexican Chicken Sliders

Mexican Chicken Sliders



I always used to consider barbecuing to be "man duty". I don't mean to be sexist by saying that. Growing up in Kentucky in the 70's, that's just the way it was. I have no idea why men and grilling were so inextricably linked during my childhood, but I can assure you that it had absolutely nothing to do with culinary prowess. My dad and Uncle Jim were completely inept in the kitchen (sorry guys), but that didn't seem to matter. When it was grillin' time they were ordered out of their lazy boys and sent outside to cook burgers, straightforwardly made from ground beef mixed with a healthy dose of Jane's Krazy seasoning. We always knew what to expect out of these patties -- nothing special.

As I got older, I not only realized that barbecuing is not just for the boys, but I also discovered that burger making can be a heck of a lot more exciting than the ones I grew up with.

Say you've got a crowd coming over this summer and want to serve them something a little bit jazzier than the same ol' burgers you're used to making. These Mexican Chicken Sliders are a great change of pace, made with juicy ground chicken and infused with south of the border flavors like fresh cilantro, cumin, garlic and onion.

These mini burgers are so foolproof, I suggest you hand the boys the recipe and then send them outside so they can feel like they are fulfilling their manly grilling responsibilities. Meanwhile you can kick up your heels and have a good time!

Mexican Chicken Sliders 3

For more awesome slider recipes, check out the links below!

Jeanette's Healthy Living: Gluten-Free Maryland Crab Cake Sliders

The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce

Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo

Elephants and the Coconut Trees: Shredded Beef Sliders

Haute Apple Pie: Easy Pan Cheeseburger Sliders

Devour: Pick Your Slider Stuffing for Super Bowl

Dishin & Dishes: Philly Cheesesteak Sliders

Blue Apron Blog: 5 Tricks to a Great Slider

Weelicious: Mexican Chicken Sliders

Taste With The Eyes: Classic Chicago-Style Polish Sausage Sliders

Virtually Homemade: Meatball Sliders

Napa Farmhouse 1885: Buffalo Sliders with Bacon & Cheddar

Red or Green: Buffalo Chicken Sliders with Bacon & Celery

The Sensitive Epicure: Arepas — The Ultimate Gluten-Free Slider with South American Flair

Domesticate Me: Cheesy Buffalo Chicken Meatball Sliders

Daily*Dishin: Italian Roast Beef-Smoked Almond Creamy Cheesy Sliders

FN Dish: Super Sliders

Mexican Chicken Sliders  (makes 8 sliders )

  • Prep Time: 3 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
I always used to consider barbecuing to be "man duty". I don't mean to be sexist by saying that. Growing up in Kentucky in the 70's, that's just the way it was. I have no idea why men and grilling were so inextricably linked during my childhood, but I...


  • 1 pound ground chicken breast
  • 1 tablespoons chopped fresh cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 tablespoon oil


  1. 1. In a large bowl, combine all the ingredients, except the oil, and mix to thoroughly combine.
  2. 2. Divide the mixture into 8 equal portions and form into patties. You will use about 1/4 cup of the mixture per patty.
  3. 3. Heat the oil in a skillet over medium heat and cook for 3 minutes on each side, or until chicken is cooked through.
  4. 4. Serve with desired accompaniments.

Accompaniments: sour cream, jack cheese, cheddar cheese, sliced tomatoes, lettuce, slider buns

Mexican Chicken Sliders

Nutrition Information

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  6. lkomp

    May 31, 2014 at 6:41 pm

    This is a regular on our dinner table!

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  8. Liz @ Virtually Homemade

    January 31, 2014 at 12:23 pm

    These look amazing and simple! So fun doing Comfort Food Feast with you:)

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  16. gzech

    October 20, 2013 at 7:17 am

    Can these be frozen and the reheated? If so how. Thank you

    • catherine

      October 21, 2013 at 11:03 am

      Yes! Shape into patties, place on a cookie sheet and freeze for about 30 minutes. Transfer to a ziplock baggie, label and freeze up to 4 months. When ready to use them, defrost in the fridge overnight and cook according to recipe directions. You can also cook them from frozen, adding at least 5 minutes to the cooking time!

  17. jeannez

    October 3, 2013 at 4:14 pm

    These aren’t sticking together for me…it’s almost like a soupy mixture…what did i do wrong?

    • catherine

      October 3, 2013 at 6:30 pm

      Soupy?! So weird! Did you add the oil into the mixture? That should be left out and used for cooking the patties. Did you use a whole pound of chicken?

    • jeannez

      October 3, 2013 at 4:33 pm

      But who cares….because they jusy finished cooking and they came out amazing!!

  18. Louis7

    September 10, 2013 at 8:34 pm

    These look great! Can you suggest a temp and cooking time for making them in the oven?

  19. Valko206

    August 26, 2013 at 12:17 am

    I can’t wait for my copy of school lunches to arrive! How do you send warm foods to school? Like your chicken tenders, turkey or chicken burgers, mac and cheese bites, etc. I try to keep up with you FB lunch box photos. Rarely see these warm items foods in the pics but the recipes are here in the school lunch section.

    • catherine

      August 26, 2013 at 1:48 pm

      School lunch is served at room temperature. Nothing is heated, so the kids have gotten used to eating leftovers at room temp! I pack an ice pack with lunch to keep everything at a safe temperature until lunchtime! :)

  20. yesim1cil

    August 8, 2013 at 8:58 am

    I cooked these the day ago. My son gad it for dinner, lunch next day and dinner again :)) they are great!!

  21. recgirlz

    July 27, 2013 at 6:42 pm

    These are delicious! Followed the recipe completely (thanks for the water tip) and topped them with sharp cheddar, tomato and guacamole. So good! Thanks!

  22. Jill Shumann

    July 21, 2013 at 6:46 pm

    I made these tonight and they were delicious. However, when making the patties I found that they were very sticky and hard to form. When I went to put them in a hot skillet they became totally unformed and I had to make the patties all over again. What am I doing wrong?

    • catherine

      July 22, 2013 at 10:32 am

      If they’re too sticky, try wetting your hands so that your hands stay clean and the mixture doesn’t stick to your hands! Did you follow the recipe measurements exactly? The hot skillet should help to start cooking them immediately and not let them fall apart.

  23. Amy

    July 16, 2013 at 5:54 pm

    Just made tonight…delicious!!

  24. Susanna Faygenbaum

    July 16, 2013 at 2:23 pm

    Do u think this can be made with pork?

    • catherine

      July 17, 2013 at 11:11 am

      I have not tested that, but I think if you could get your hands on some ground pork that’s about the same fat content as chicken that it would work!

  25. Crystal

    July 16, 2013 at 12:34 pm

    Love this! Any suggestions for oven cooking instead?

  26. KarenP

    July 16, 2013 at 9:45 am

    I have been looking for some different takes on burgers and these look perfect!