3 mini chicken sliders side by side drenched in Heatily red sauce on the inside

Heatily Chicken Sliders


  • 2 pounds ground chicken 96% lean
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • cup grated Parmigiano-Reggiano cheese (or aged Parmesan)
  • 4-5 large garlic cloves (2 tbsp crushed garlic)
  • 1/2 cup shredded mozzarella 
  • 1/4 pound thin sliced mozzarella
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon chopped parsley
  • olive oil spray or pure Irish butter
  • 1 package of Hawaiian bread rolls (24-count)


  1. Preheat oven to 400 degrees F.
  2. Prepare cooking sheet by lightly spraying olive oil so the bread doesn't stick (or some melted butter).
  3. Place the ground chicken in a bowl and crack the egg. Mix until thoroughly combined (including egg yolk). 
  4. Add crushed garlic, salt, pepper, breadcrumbs, grated Parmigiano-Reggiano cheese, and shredded mozzarella. Mix thoroughly.
  5. Roll 2-inch sized meatballs, and place the meatballs in a single layer on the baking pan.
  6. Bake for 20 minutes, or until meatballs are browned and cooked through. 
  7. Sprinkle with parsley while hot so it sticks to the melted cheese.
  8. Take the Hawaiian rolls and rip apart until they are separated into individual rolls. Cut in half with a bread knife.
  9. Place the bottom of the rolls in rows for baking (9 will fit on a standard 18 x 26 inch cookie sheet).
  10. Add cooked chicken meatballs then add a half of a slice of the thin sliced mozzarella.
  11. Place the top of the rolls on the meatballs to complete the mini burger or "slider."
  12. Bake at the same temperature until mozzarella cheese melts (3-5 minutes).
  13. Get out a sauce pan to heat up your Heatily sauce.
  14. Remove from oven, open slider and add a heaping scoop of Heatily sauce (either Basic Batch or The Ghost depending on your preferred level of spice).
  15. Devour.

Makes 24 mini Heatily Chicken Sliders AKA "flavor bombs."

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