Grilled Chicken Club Sliders with Tomato Jam & Chunky Chimichurri

Grilled Chicken Club Sliders with Tomato Jam & Chunky Chimichurri

Main Course 

  • 4


  • Easy


  • Preparation time

  • Cooking time


  • 4 large boneless chicken thighs
  • 1 pack of bacon
  • 8 slider buns, cut horizontally
  • 1 cup parsley, roughly chopped
  • 1 cup basil, roughly chopped
  • 1 cup mint, roughly chopped
  • 1 large shallot, peeled and thinly sliced
  • 1 small garlic clove, peeled and finely chopped
  • 2 tbsp red wine vinegar
  • 1/2 cup of good quality extra virgin olive oil
  • Tomato Jam (recipe follows)


Preheat BBQ to high heat and place All-Clad Outdoor Roaster onto the grill. Allow the roaster to get hot.

Lay the bacon flat in the roaster and cook on both sides until nice and crisp. Move the bacon to one side of the roaster, season the chicken thighs with salt and pepper to taste and place them skin side down in the grill pan. Do not wipe grill, the leftover bacon grease will ensure the chicken does not stick. Once golden brown and crispy on the skin side, flip the thigh and finish cooking. Once chicken thighs are cooked through, cut them in half and toast the buns on the grill, cut side down.

Meanwhile, in a medium sized mixing bowl combine all the chopped herbs, shallot, garlic, red wine vinegar and olive oil. Combine well and season to taste with kosher salt and fresh lemon juice.

To assemble, spread a bit of tomato jam on the base of the slider bun, top with a chicken thigh and a good spoonful of the chimichurri followed by a few pieces of bacon.