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Korean Barbecue Chicken Thigh Sliders

Korean Barbecue Chicken Thigh Sliders


  • 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.