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Bourbon Berry Glazed Sliders with Blueberry Corn Salsa

Bourbon and berries make a perfect pairing to flavor and tenderize chicken in pulled bbq sliders. Top them with Blueberry Roasted Corn Salsa and Cilantro Cream Sauce to elevate your outing to a toast-worthy celebration. Featured at Chef Emily Ellyn’s PMA Fresh Summit appearance!

Yield: 24 sliders




  • 5 pounds boneless skinless chicken breast
  • 1 cup bourbon
  • 1 pint blueberries
  • 1 large white onion, peeled and sliced thin
  • 1 large orange, juice and zest
  • 1 head garlic, minced
  • 1⁄4 cup brown sugar
  • 1⁄4 cup hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon Chinese five spice powder
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh ginger, peeled and minced
  • salt and pepper, to taste


  • 24 Hawaiian Slider Rolls
  • Blueberry Corn Salsa, recipe right
  • Cilantro Cream Sauce, recipe right
  • 1⁄2 head green or red cabbage, shredded, optional


Preheat oven to 350°F or heat crockpot to high.

Rinse chicken with cold water and pat dry with paper towels. Add to large roasting pan or crockpot set to high. Whisk together bourbon glaze ingredients in a bowl until well blended. Pour over meat.

Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender, remove from roasting pan or slow cooker and let cool slightly before pulling apart with a fork.

Build your sliders! Place a scoop of glazed chicken on each slider, top with blueberry corn salsa, cilantro cream sauce, and serve with shredded cabbage. ENJOY!

For party serving: Use your slow cooker to braise your meat as seen above. When holding meat during party add a pint of stock and turn to low.


Blueberry Roasted Corn Salsa


1-pint blueberries, washed and dried
3 ears (about 2 cups) corn, kernels removed (fresh or grilled) 1⁄4 cup pineapple (fresh or grilled), diced
1⁄4 cup (1 small) red bell pepper, diced
1⁄4 cup (1 small) red onion, diced
2 tablespoon (1 small) diced jalapenos, seeds and ribs removed 2 tablespoons fresh cilantro, rough chopped
2 limes, juice and zest
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon ground cumin
salt and pepper to taste


Toss the blueberries corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl. Add the remaining ingredients to mix, toss again, season to taste with salt and pepper.


Cilantro Cream Sauce


1⁄2 cup yogurt or sour cream
1⁄4 cup fresh cilantro, minced
1 lime, juice and zest
1 tablespoon low­sodium taco seasoning (or, substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder salt and pepper, to taste)


In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste. Adjust seasoning as desired.

Cover and refrigerate until ready to serve.