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Chicken Teriyaki Sliders with Pickled Asian Slaw Recipe

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4.2 from 11 reviews

Delicious Chicken Teriyaki Sliders featuring tender grilled chicken thighs marinated in a flavorful teriyaki sauce, topped with a tangy pickled Asian slaw and spicy sriracha mayo. Served on soft brioche slider buns with grilled pineapple for a sweet and savory bite-perfect appetizer or party snack.

Ingredients

Chicken and Marinade

  • 6 boneless (skinless) chicken thighs
  • ½ cup teriyaki sauce (homemade or store-bought)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste (salt optional)

Pickled Asian Slaw

  • 1 cup thinly shredded napa cabbage
  • ½ cup thinly shredded carrots
  • ¼ cup thinly sliced red bell pepper
  • ¼ cup thinly sliced purple cabbage
  • ¼ cup rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • ½ teaspoon chili flakes (optional)

Sriracha Mayo

  • ½ cup mayonnaise
  • 1–2 tablespoons sriracha (adjust to taste)
  • 1 teaspoon rice vinegar
  • ½ teaspoon soy sauce
  • ½ teaspoon sesame oil (optional)
  • Pinch of garlic powder

Additional

  • 6 mini slider buns (preferably soft and slightly sweet, like brioche)
  • 6 pineapple slices
  • Avocado oil or neutral oil for brushing
  • Sesame seeds for garnish
  • Fresh cilantro leaves, chopped, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together teriyaki sauce, soy sauce, honey, grated ginger, sesame oil, rice vinegar, garlic powder, and pepper. Reserve 3 tablespoons of this marinade in a small bowl for later glazing. Add chicken thighs to the remaining marinade, toss to coat, then cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Pickled Slaw: In a large bowl, whisk together rice vinegar, sugar, salt, sesame oil, soy sauce, ginger, and optional chili flakes. Add shredded napa cabbage, carrots, red bell pepper, and purple cabbage to the vinegar mixture and toss well. Let sit at room temperature for 20–30 minutes to lightly pickle, or refrigerate longer for more intense flavor.
  3. Make the Sriracha Mayo: In a small bowl, whisk together mayonnaise, sriracha, rice vinegar, soy sauce, optional sesame oil, and a pinch of garlic powder until smooth. Adjust the sriracha to your preferred heat level and refrigerate until ready to serve.
  4. Cook the Chicken: Preheat a griddle or grill pan over medium-high heat (375°F–400°F / 190°C–205°C). Lightly brush the surface with avocado or neutral oil. Remove chicken from marinade, place on the griddle, and cook for 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). In the last minute of cooking, brush chicken with reserved marinade to create a sticky glaze. Remove from heat, let rest, and sprinkle with sesame seeds.
  5. Grill the Pineapple & Toast the Buns: Lower griddle heat to medium (about 350°F / 175°C). Lightly brush pineapple slices with oil and grill for 1–2 minutes per side until caramelized and golden. Toast slider buns, cut side down, on the griddle for 1–2 minutes until lightly crisped.
  6. Assemble the Sliders: Spread a generous layer of sriracha mayo on the bottom half of each bun. Layer with a grilled pineapple slice, a piece of glazed chicken, and a spoonful of pickled slaw. Sprinkle with fresh cilantro and additional sesame seeds, then cap with the top bun.
  7. Serve: Serve immediately with extra sriracha mayo on the side, if desired.

Notes

  • Marinating chicken up to 2 hours intensifies flavor but avoid marinating longer to prevent texture changes.
  • Pickled slaw can be prepared in advance and refrigerated to develop more flavor.
  • Adjust sriracha in the mayo to control spiciness to your taste.
  • Use soft slider buns like brioche for the best texture and flavor contrast.
  • Grilling pineapple adds a delicious caramelized sweetness that complements the teriyaki chicken.

Find it online: https://marthatasty.com/chicken-teriyaki-sliders-with-pickled-asian-slaw-recipe/