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Marinated Chicken Breasts with Corn Muffin Sliders

Marinated Chicken Breasts with Corn Muffin Sliders


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Marinated Chicken Breasts with Corn Muffin Sliders

These corncob muffins became a real hit, quite by accident. We were going to friends for dinner and she had asked me to bake some of my corncob muffins for her. They were cooling on the rack whilst I was preparing lunch. It was one of those chilled Sundays when a 'few extra friends' arrived for lunch. So out came some extra chicken but we were a little short on the bread rolls. 'What about these'' said my son pointing to the corncob muffins 'Corn goes well with chicken, let's try'. Needless to say there were plenty of rolls left over and a couple of crumbs from the muffins. Did I make another batch for my friend? Of course, in fact I always double up on them now and we even serve them covered in tomato and onion gravy as an accompaniment to boerewors as well.


  • Prep Time : 20 min
  • Cook Time : 50 min
  • Chill Time : 2 hour
  • Ready Time : 3 hour, 10 min




    Corn Muffin Sliders

    • 2 Tbls non-dairy margarine
    • 2 Tbsp sugar
    • 2 eggs
    • 1/2 tsp salt
    • 3/4 cup regular flour or gluten free flour
    • 1/2 cup mealie meal (corn meal)
    • 1 Tbsp onion soup mix powder
    • 1/4 cup water
    • 1 1/2 tsp baking powder
    • 1/4 tsp black pepper
    • 1 x 14 oz tin creamstyle sweetcorn
    • 3/4 cup frozen corn (off the cob)

    Chicken and Marinade

    • 6 - 8 Chicken schnitzel (thigh or breast)
    • 1/2 cup fresh orange juice
    • 1/4 cup sweet chilli sauce
    • 1 tsp hot sauce (optional)
    • 1/4 cup ketchup
    • 2 Tbls soy sauce


    For the corn muffin sliders:
    Preheat the oven to 180 deg C (350).
    Cream the margarine and sugar, add eggs slowly while you continue beating.
    Add salt, flour, corn meal, onion soup powder, water, baking powder and pepper, and blend until smooth.
    Fold in the canned sweetcorn and frozen corn.
    Grease and flour a large muffin tin (6 per tray). I find the larger the muffin cup the better, but for sliders the 12 cup muffin tray works well.
    Half fill each muffin cup and bake for 35-40 minutes. If you’re going the ‘smaller’ route then bake for about 30 mins.  Remove from oven and allow to cool.

    Place chicken in a Ziploc bag and pour marinade over the meat.
    Allow to marinate for a few hours.
    Remove chicken from marinade and either fry or braai/Bbq.

    Remove the muffins from the tin, cut in half and place a cooked marinated chicken schnitzel in each.

    I serve mine with a ‘chillinaise’ sauce which is made up of 2 Tblsp sweet chilli/peri sauce and 1/2 cup mayonnaise. You may have to double up on this if your family is like mine, they love chillinaise on everything! Nandos make a wonderful perinaise, mild, medium and hot which is delicious.

    You can cover the chicken with the other side of your halved muffin (as I have done in the photograph) however, an open sandwich look, also works well.


    About The Kosher Butcher's Wife


    Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




    2 Responses to Marinated Chicken Breasts with Corn Muffin Sliders

    1. MUCH better than plain old rolls. Wish I had thought of this earlier!

    2. looks very good!

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