- Marinade:
- 2 cups white wine
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 4 skinless, boneless chicken breast halves, each cut into 4 pieces
- Blackened seasoning:
- 1 tablespoon salt
- 2 teaspoons onion powder
- 2 teaspoons white sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground oregano
- Chipotle aioli:
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 clove garlic
- 1 teaspoon lime juice
- 1/2 teaspoon ground chipotle chile pepper
- salt and ground black pepper to taste
- Caramelized onion:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, cut into thin rings
- 1 tablespoon butter
- 1 tablespoon olive oil
- cooking spray
- 4 slices American cheese, cut into 4 strips
- 16 small rolls, split and toasted
- 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.