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Seattle, WA.


Blalckened Chicken Sliders Seattles Best Catering


Blalckened Chicken Sliders Seattles Best Catering

Seattles Best



  • 12 cups white wine
  • 3/4 cup soy sauce
  • 1/4 cup and 2 tablespoons lime juice
  • 1/4 cup and 2 tablespoons Worcestershire sauce
  • 24 skinless, boneless chicken breast halves, each cut into 4 pieces
Blackened seasoning:
  • 1/4 cup and 2 tablespoons salt
  • 1/4 cup onion powder
  • 1/4 cup white sugar
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground white pepper
  • 1/4 cup cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons ground oregano
Chipotle aioli:
  • 3 cups mayonnaise
  • 1/4 cup and 2 tablespoons chopped fresh chives
  • 6 cloves garlic
  • 2 tablespoons lime juice
  • 1 tablespoon ground chipotle chile pepper
  • salt and ground black pepper to taste
Caramelized onion:
  • 1/4 cup and 2 tablespoons olive oil
  • 1/4 cup and 2 tablespoons butter
  • 6 large onion, cut into thin rings
  • 1/4 cup and 2 tablespoons butter
  • 1/4 cup and 2 tablespoons olive oil
  • Mix white wine, soy sauce, 1 tablespoon lime juice, and Worcestershire sauce together in a resealable bag; add chicken and seal bag. Marinate chicken in the refrigerator for 8 to 24 hours.
  • Mix 1 tablespoon salt, onion powder, sugar, 1 teaspoon ground black pepper, white pepper, cayenne pepper, garlic powder, and oregano together in a bowl for the blackened seasoning; transfer to a shaker or an air-tight container.
  • Place mayonnaise, chives, garlic, 1 teaspoon lime juice, ground chipotle pepper, salt, and black pepper in a food processor; pulse together until chives are minced and aioli is smooth and evenly mixed. Transfer to an air-tight container and store in the refrigerator.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter together in a skillet over medium heat; cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more. Remove from heat.
  • Remove chicken from marinade and pat dry with paper towels. Spray chicken pieces with cooking spray and sprinkle all sides with blackened seasoning.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet; cook chicken until no longer pink in the center and the juices run clear, about 5 minutes per side.
  • Assemble sliders by layering a piece of chicken, a strip of Cheddar cheese, and a spoonful of caramelized onion onto the bottom of each bun. Place a dollop of aioli on the top portion of bun before placing atop onion layer, forming a sandwich.
  • Yield: 48 sliders