Guys, this weekend was about chicken sliders and massages and getting my nails done.
I was kindly sent an EasiYo Yogurt Maker just before Christmas but unfortunately with my parents’ moving down to Auckland, Christmas, New Year and all the other fun activities, I didn’t have a chance to try it out until now. Not gonna lie, it was nerve wracking making yogurt for the first time. I read the instructions like a million times before I actually just manned up and did it. Turns out it was way easier than my brain thought.
The first yogurt I tried was the Coconut Greek Yogurt and man does it smell good. It was like a mini-tropical retreat in my kitchen!
So I popped that bad boy into the EasiYo maker and the next morning I started my chicken sliders.
You may think it seems excessive to start chicken sliders a whole 8 hours before actually eating them but you’re very wrong. It’s the perfect time to pop that chicken into a marinade and let it sit in the fridge while you get on with your day. And in the evening you get to indulge in these fantastic little chicken sliders. They’re great to make while you watch a sports game (you can go ahead and pick something you like but my favourite will always be rugby) and serve them with fries and a couple of beers. They are the ultimate party food.
I marinaded my chicken sliders in my Coconut Yogurt with a bit of salt and pepper to keep it simple but if you’re feeling Thai inspired then you can go ahead and add a few sliced chillies to the marinade and serve with a bit of fresh coriander.
- 1kg Boneless, Skinless Chicken Thighs
- 5TBsp EasiYo Greek Yogurt with Coconut
- Salt
- Pepper
- Chillies (optional)
- Tom Thumb Buns
- Salad Greens
- Aioli
- Make your EasiYo Greek Yogurt with Coconut according the the instructions the night before you want to eat your chicken sliders.
- Cut your chicken thighs into slider sized pieces (around 3 pieces per chicken thigh) and pop into a bowl.
- Add your Coconut Yogurt to your chicken, flavour with salt and pepper. You can add some chillies if you'd like a bit of heat to the marinade.
- Using your hands (it's the easiest) to mix it all together, make sure the chicken is coated in the yogurt marinade.
- Pop some cling wrap over the top of your bowl and pop in the fridge (either overnight or during the day).
- Heat the oven to 200°C and lay your marinaded chicken on a wire rack over a roasting dish or similiar coated in tin foil.
- Cook your chicken for 20 - 25 minutes or until cooked all the way through.
- Build your chicken slider with greens and sauces as you'd like.
- Serve hot with fries.
I served these with a bit of aioli and some of my Spicy Plum Chutney and of course some greens in a Tom Thumb bun. Tomorrow I’m going to slice the chicken thin and add it to my salad for work. It’s a great protein punch and the flavours will really compliment a healthy green salad with some pasta or rice. Let’s face it, getting two meals out of cooking once is the best thing since sliced bread.
Thanks to EasiYo, you can win yourself a Mini Maker over on my Facebook Page so hop over there ASAP. It’s super easy to enter and then you too can make these fantastic Coconut Yogurt Marinaded Chicken Sliders.
If you’re entering the competition, remember to tell me below what your favourite kind of slider is!