chipotle chicken sliders

Where smoky chipotle heat meets the smooth, dark depths of lager.

Born from a kitchen clean-out, this chipotle chicken recipe is anything but ordinary. It gets its unique, smoky flavor not from a typical chipotle sauce, but from an unexpected star: a dark lager. This beer’s crisp profile and subtle roasted notes deepen the flavor of the dried chilies without overpowering them. The result is a rich, balanced sauce that transforms simple chicken into a versatile, delicious protein. Whether you’re piling it on a Hawaiian bun for succulent sliders or using it for a game-day burrito bowl, this recipe is a perfect farewell to summer and a flavorful welcome to the new season.

Tips

get a quick and easy protein

For a meal that’s truly “no muss, no fuss,” the key is focusing on the flavor, not the cooking time. The recipe below uses shredded rotisserie chicken, which is a great shortcut. However, feel free to use any pre-cooked protein you have on hand. Leftover pulled pork or shredded beef would be excellent options for a hearty dish. You can even use-ground beef for a quick, sloppy joe-style meal.

By using a pre-cooked protein, you can focus entirely on creating a rich, flavorful sauce. This sauce makes the meal taste like you spent hours on it, even when you didn’t.

make ahead of time

Just like a good stew, this chipotle chicken gets even better the next day as the flavors have time to meld.

Ready to Cook: When you’re ready to make the chicken, add the cold sauce to your meat and heat it slowly. If the sauce is too thick, simply add a splash of broth or water to reach your desired consistency.

Make-Ahead Sauce: You can prepare the sauce up to one month in advance. Store it in an airtight container in the refrigerator.

dark lager chipotle chicken

Preparation Time: 30 minutes | Cook Time: 30 minutes | Serving size: 4-6

Gather

dark lager chipotle sauce

• 2 cups dark lager (not stout; I’ve used Free Jazz from Human People Beer and Modelo)
• 10 grams dried cherry bomb peppers, stems removed
• 20 grams dried jalapeno peppers, stems removed
• 26 grams dried chipotle peppers, stems removed
• 2 teaspoons onion powder
• 1 tablespoon garlic powder 
• ½ teaspoon black pepper 
• Salt 
• 3 tablespoons cold butter

chipotle chicken sliders

• 2 pounds cooked chicken (a rotisserie chicken works!), shredded
• 1 pack Hawaiian rolls
• 3 cups Oaxaca cheese, divided
• ⅓ cup cotija cheese, divided
• 2 tablespoons melted butter
• Hot sauce or salsa (optional)
• Diced red onions (optional)
• Chopped cilantro (optional)

Follow

1. In a sauce pot, reduce beer over medium-low heat until reduced by half, 10 to 15 minutes.
2. Bring 2 cups of water to a boil. 
3. Remove seeds from peppers now, if you please; removing seeds will lend it a more mild flavor. Cut peppers into smaller pieces, at least ½ inch or smaller.
4. Place peppers into a heatproof bowl that can hold at least 3 cups. Pour in boiled water. Cover with plastic wrap or a plate, and let sit for at least 5 minutes.
5. Using an immersion blender or by pouring into a traditional blender, blend peppers until smooth. (If you kept the seeds, I’d recommend straining them after blending.) 
6. If you are using a rotisserie chicken, take time to remove as much meat from the bones as possible.
7. Add reduced beer, pepper puree and seasonings to a sauce pot or large skillet. Start over medium-high heat; when it begins to bubble, turn to medium-low heat and let simmer until it’s slightly thickened, 8 to 10 minutes.
8. Preheat the oven to 375 degrees. 
9. Add chicken to the sauce pot/skiller, gently folding in it to coat it. Add butter, and let cook for 5 to 8 minutes. Remove from heat and use when ready. (The chicken can be made up to 3 days ahead and stored in the fridge in an airtight container.) 
10. Assemble sliders: Keeping the individual rolls attached, slice the rolls in half, creating a top and bottom bum. Prep a baking sheet with parchment, and place the lower half on the sheet. 
11. Sprinkle 1½ cups of Oaxaca cheese onto the buns. Using a slotted spoon, layer all the chicken and any optional toppings. (If using hot sauce, apply to your liking.) Sprinkle remaining Oaxaca cheese and 3 tablespoons of cotija cheese. Top with the other half of Hawaiian rolls. Brush bun tops with melted butter. Sprinkle the remaining cotija cheese on top.
12. Cover with foil, and bake in a preheated oven until the cheese is melted, 15 to 20 minutes. 
13. Remove from the oven, cut and serve immediately.