Grilled Cajun-Spiced Chicken Sliders with Tangy Slaw

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Mini grilled chicken sandwiches seasoned with a smoky Cajun rub, topped with zesty coleslaw for a perfect game day treat. This American-inspired chicken recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 8 mini slider buns
• 2 cups shredded green cabbage
• 1 medium shredded carrot
• 2 tbsp apple cider vinegar
• 3 tbsp mayonnaise
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 tsp celery seed
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, combine 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Rub this Cajun spice mix evenly over 1 lb boneless skinless chicken thighs. Drizzle 2 tbsp olive oil over the chicken and let marinate for 15 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred, then let rest for 5 minutes before slicing into slider-sized pieces.
3. Step 3: In a separate bowl, whisk together 3 tbsp mayonnaise, 2 tbsp apple cider vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp celery seed, and 1/4 tsp black pepper until smooth. Toss 2 cups shredded green cabbage and 1 shredded medium carrot in this dressing until well coated.
4. Step 4: Toast 8 mini slider buns lightly on the grill for 1-2 minutes until warm and slightly crisp. Assemble sliders by layering grilled chicken pieces and 2 tbsp of the tangy slaw on each bun bottom. Serve immediately.