Korean Barbecue Chicken Thigh Sliders

Grilled Asian-seasoned juicy chicken thighs make delicious sliders. Serve with Quick Kimchi Slaw.


  • 4 large cloves garlic, grated or finely chopped
  • 1 1 1/2-inch piece fresh ginger root, peeled and grated or finely chopped (a couple of tablespoons)
  • 1/4 cup Tamari (dark soy sauce) or soy sauce
  • 3 tablespoons Sriracha hot sauce (eyeball it)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 3 tablespoons agave syrup or honey (eyeball it)
  • 12 boneless, skinless chicken thighs, trimmed of all fat and connective tissue and cut into pieces about 3-4 inches in diameter to fit slider-size rolls
  • Salt and pepper
  • Canola oil, for drizzling
  • 1 bunch scallions, finely chopped
  • 1/4 cup sesame seeds, toasted
  • 12 brioche dinner rolls or slider rolls, such as Pepperidge Farm brand
  • 1/2 English (seedless) cucumber, thinly sliced
  • Quick Kimchi Slaw, for topping


Heat a grill or grill pan over medium-high heat.

Combine the garlic, ginger, Tamari, hot sauce, vinegar, sesame oil and honey or syrup in a blender.

Season the meat with salt and pepper and drizzle with a little oil. Place the chicken pieces on the grill and cook for a couple of minutes on each side to mark, then baste them heavily with the sauce and cook for 3-4 minutes more, turning and basting frequently.

Sprinkle the chicken with scallions and sesame seeds and serve on slider rolls topped with cucumber slices and slaw.

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