Cajun Chicken Sliders

Yields: 10-12 sliders
Prep time: 20 minutes
Cook time: 15-20 minutes
Ingredients:
For the Cajun Chicken:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 10-12 thin cutlets/pieces (about 1/2-inch thick, sized for sliders)
2 tbsp olive oil
2-3 tbsp Cajun seasoning (adjust to your spice preference)
1/2 tsp garlic powder
1/2 tsp onion powder
For the Slider Buns:
1 package (12 count) Hawaiian sweet rolls or other slider buns
2 tbsp unsalted butter, melted
For the Remoulade Sauce (Optional, but highly recommended!):
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp creole mustard (or more Dijon if unavailable)
1 tbsp ketchup
1 tbsp pickle relish (sweet or dill, your preference)
1 tsp hot sauce (like Tabasco or Louisiana hot sauce)
1/2 tsp Cajun seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp chopped fresh parsley (optional)
Juice of 1/2 lemon
Salt and black pepper to taste
For Toppings & Garnish:
Sliced pickles (dill or bread and butter)
Sliced red onion (thinly sliced)
Shredded lettuce or coleslaw mix
Sliced tomatoes (optional)
Provolone or Monterey Jack cheese slices (optional, for melting)
Equipment:
Blackstone Griddle
Spatulas
Mixing bowls
Instructions:
Prepare Chicken:
Pat chicken cutlets dry with paper towels.
In a bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, and onion powder until evenly coated. Set aside.
Make Remoulade Sauce (if using):
In a small bowl, whisk together all remoulade sauce ingredients until smooth.
Taste and adjust seasoning if needed. Cover and refrigerate until ready to use.
Prepare Buns:
If using Hawaiian rolls, keep them connected and slice the entire package horizontally through the middle, creating a top and bottom slab. If using individual buns, slice them.
Melt the butter.
Preheat Griddle: Heat your Blackstone griddle to medium-high heat.
Cook Chicken:
Add the seasoned chicken pieces to the griddle in a single layer.
Cook for 3-5 minutes per side, or until the chicken is cooked through and has a nice char from the griddle.
If using cheese: During the last minute of cooking, place a slice of cheese on top of each chicken piece to melt.
Remove chicken from the griddle and set aside.
Toast Buns:
Reduce griddle heat to medium-low.
Brush the cut sides of the slider buns with melted butter.
Place the buttered sides down on the griddle.
Toast for 1-2 minutes, or until golden brown and slightly crispy. Remove from griddle.
Assemble Sliders:
Spread a generous amount of the prepared remoulade sauce on the bottom half of each toasted bun (or both halves, your choice!).
Place a cooked chicken cutlet on the bottom bun.
Top with sliced pickles, red onion, shredded lettuce, and any other desired toppings.
Place the top bun on each slider.
Serve:
Arrange your Cajun Chicken Sliders on a platter and serve immediately.