Chicken sliders with tirokafteri (spicy feta dip)
Greek cuisine · Dimitra's Dishes · ♥ 475 likes · 16.4K views · 5 min video
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Read about whole bird in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp olive oil
- 2 tsp salt
- 1–2 tsp garlic powder
- 1 package Hawaiian rolls
- 1 tsp dried oregano
- 1 whole whole chicken
Spatchcock the chicken and slice into the breast and thighs here and there so the seasoning gets in.
- freshly cracked black pepper
- crushed red pepper flakes
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fresh crushed oregano
Drizzle with olive oil; season with salt, black pepper, optional red pepper flakes, sweet paprika, coriander, cumin, oregano and garlic powder; flip, season the back with salt and pepper, and turn skin side up.
Roast at 425F for 45 to 55 minutes, until the thickest part registers 165 degrees on a digital thermometer.
- balsamic glaze
- 4–5 whole scallions
Toss the meat in the pan juices with a drizzle of balsamic glaze; add the thinly sliced scallions and a little more glaze, toss, and taste for seasoning.
Reduce the oven to 350F. Slice the Hawaiian rolls horizontally as one sheet without separating them; put the bottom half in a 9 by 13 inch baking pan.
Layering the sliders
- tira cafteri, spicy feta dip
- shredded mozzarella
Spread the bottom with the spicy feta dip, sprinkle with cheese, and top with as much chicken as fits.
Spread the dip on the cut side of the top half, sprinkle lots of mozzarella over the chicken and cover with the top half.
- 3 tbsp salted butter
Mix three tablespoons of melted salted butter with a little garlic powder, brush over the tops of the buns and sprinkle with dried oregano.
- garlic powder
Lay crumpled parchment on top and cover with foil so the foil does not touch the food; bake covered about 20 minutes.