500g boneless, skinless chicken thighs
Salt and pepper
1/2T olive oil
2T sweet chili sauce
1T lemon juice
100g halloumi, sliced into 12 slices
12 sliders, halved
2T capsicum chutney (Barkers do a great one)
- Cut each chicken thigh into 12 pieces and season.
- Heat the oil in a fry pan over a medium heat and cook the chicken for 3-4 minutes each side. Lower the heat and drizzle the sweet chili sauce and lemon over the chicken and cook for another minute. Set aside and wipe clean the fry pan.
- Fry the halloumi for 30-40 seconds on each side or until golden.
- Fill each slider evenly with the chicken, halloumi and remaining ingredients.