Ingredients
3 pounds boneless skinless chicken thighs3 tablespoons olive oil, divided 1/2 cup ketchup1/2 cup Sriracha chili sauce1/2 cup plus 2 tablespoons honey, divided 1/2 cup water3 tablespoons lime juice2 teaspoons grated lime zest2 teaspoons minced garlic1 teaspoon ground ginger1/4 teaspoon pepper12 mini pretzel buns, split12 slices part-skim mozzarella cheese, halved1/4 to 1/2 teaspoon crushed red pepper flakesCoarse salt, optional 2 green onions, choppedSRIRACHA-LIME DIPPING SAUCE:1 cup reduced-fat mayonnaise2 tablespoons Sriracha chili sauce2 tablespoons lime juice2 teaspoons grated lime zest
Preparation
In a Dutch oven over medium heat, brown chicken in 1 Tbsp. olive oil, about 5 minutes.
Meanwhile, stir together ketchup, chili sauce, 1/2 cup honey, water, lime juice and zest, garlic, ginger and pepper. Pour over browned chicken and bring to a boil. Reduce heat to low and cook, covered, stirring occasionally, until chicken is tender, 25-30 minutes. Remove chicken and bring sauce back to a simmer; cook until thick, about 5 minutes. Shred chicken with 2 forks; toss with reduced sauce.
Preheat oven to 375°. Place bottom buns in a greased 13x9-in. baking dish. Place half a slice of cheese on each of the buns; spoon chicken mixture on top of cheese. Top with remaining cheese slices and bun tops. Stir together the remaining olive oil and honey and the pepper flakes. Brush over bun tops. Sprinkle with the coarse salt if desired.
Bake until tops are golden and cheese has melted, 10-15 minutes. Garnish with green onions.
For sauce, stir together all ingredients. Serve alongside sliders.
