Best Of Guy's Snacks Recipe

Prepare and cook chicken

Preheat oven to 375°F (190°C). Season chicken thighs with smoked paprika, garlic powder, kosher salt, and black pepper. Place thighs in a small baking dish, pour 3/4 cup buffalo hot sauce over the chicken, cover with foil and bake 20–25 minutes until internal temperature reaches 165°F (74°C). Alternatively, you can poach the thighs in sauce on the stovetop over medium heat for 18–22 minutes.

Shred and sauce

Remove chicken from oven and let rest 5 minutes. Shred the thighs with two forks in a bowl. Stir in the remaining 1/4 cup buffalo sauce and the unsalted butter so it melts into the hot shredded chicken, producing a glossy, saucy mixture.

Assemble sliders

Split the mini buns. Spoon about 2 tablespoons of shredded buffalo chicken onto each bottom bun. Sprinkle a pinch of shredded cheddar and a few blue cheese crumbles over the chicken. Top with a couple slices of celery for crunch and a drizzle (about 1 teaspoon) of ranch dressing. Close with the top bun and place sliders on a baking sheet.

Finish under broiler (optional)

If you want warm, melted cheese and toasty buns, set oven to broil on low and place sliders under the broiler for 1–2 minutes until cheese melts and tops are golden—watch carefully to prevent burning. Serve immediately.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. If using whole potatoes, wash and cut into 1/4–1/2-inch fries; for faster cooking you can leave skins on.

Toss the cut potatoes in a large bowl with olive oil, minced garlic, dried oregano, kosher salt, and black pepper until evenly coated. Spread fries in a single layer on the prepared baking sheet, avoiding overcrowding (use two sheets if needed).

Bake for 20 minutes, then flip fries and bake an additional 12–18 minutes until crisp and golden brown. Timing varies with thickness—test for doneness by texture.

Remove fries from oven and immediately toss with grated Parmesan and chopped parsley so the cheese melts onto the hot fries. Taste and adjust seasoning with a pinch more salt if desired. Serve hot alongside sliders and skewers.

Soak wooden skewers in water for 30 minutes to prevent burning if you plan to grill them. Preheat a grill or grill pan to medium-high heat (or use oven broiler).

In a small bowl whisk together honey, soy sauce, sriracha, and lime juice until smooth. Toss pineapple chunks with the glaze and let marinate 5 minutes.

Thread pineapple onto the soaked skewers (3–4 pieces per skewer). Place skewers on the hot grill or grill pan and cook 2–3 minutes per side until char marks appear and pineapple is warmed through. If using a broiler, broil 3–4 inches from heat for 3–4 minutes per side.

Remove skewers from heat and brush with any reserved glaze. Sprinkle toasted sesame seeds over the pineapple and serve warm.