Stove-top sliders deliver barbecue flavor

Enjoy barbecue flavor in these chicken sliders without heating up the outdoor grill. They can be made on a stove-top grill or in a skillet.

I've doctored up bottled barbecue sauce for a smoky, hot flavor. The secret to keeping the sauce from burning on the chicken is to add it during the last few minutes of cooking.

Accompany the sliders with a salad that gets its heat from chili powder and its color from red, yellow and green peppers.

Tips: Look for low-sugar barbecue sauce. Any type of oil and vinegar dressing can be used for the salad. If you like it really hot, add more hot sauce to the barbecue sauce.

BARBECUED CHICKEN SLIDERS

3⁄4 pound boneless, skinless chicken thighs

Olive oil spray

1⁄4 cup low-sugar barbecue sauce

1 medium garlic clove, crushed

1⁄4 teaspoon hot pepper sauce

4 slider rolls

Preparation

Heat stove-top grill. Open chicken thighs to form a flat surface. Spray both sides with olive oil. Place on grill. Cook five minutes. Combine barbecue sauce, garlic and hot pepper sauce. Turn chicken, brush cooked side with a little barbecue sauce and continue to cook three to four minutes. A meat thermometer should read 175 degrees.

While chicken grills, cut sliders in half and add to grill, cut side down, to toast, about two minutes.

Spoon remaining sauce over the toasted sides of the sliders, add the chicken thighs and close sliders. Makes two servings of two sliders each.

FIERY BELL PEPPER SALAD

1 tablespoon olive oil and balsamic vinegar dressing

1⁄2 teaspoon ground cumin

1⁄2 teaspoon chili powder

1⁄2 cup each of sliced green, red and yellow bell pepper

Salt

6 large lettuce leaves

Preparation

Mix dressing, cumin and chili powder in a salad bowl. Add bell peppers and toss well. Add salt to taste. Divide lettuce between two dinner plates and spoon peppers and dressing on top. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.