Sriracha Chicken Sliders
Ingredients
- 1 ½ pounds chicken thighs, boneless and skinless
- Salt and pepper, to taste
- Vegetable oil
- Slider rolls, for serving, (preferably chewy over soft)
- 1 head romaine lettuce, thinly shredded
- FOR THE SRIRACHA SAUCE:
- 3 tbsp. unsalted butter
- ¼ cup honey
- 1/3 cup sriracha sauce
- 1 tbsp. rice wine vinegar
- FOR THE CREAMY DRESSING:
- ¼ cup mayo
- ¼ cup sour cream
- 1 tbsp. rice wine vinegar
- 2 green onions, minced
- 2 tbsp. cilantro, roughly chopped
- Salt and pepper, to taste
Directions
Preheat grill to 350°F. Clean and oil the grates.
Begin by cutting the thighs in half, this way they’ll fit better on the slider rolls. If they're on the smaller size omit this step. Season the chicken thighs with a little salt and pepper and drizzle with vegetable oil. Once the grill is up to heat grill the thighs for 8-10 minutes per side. You want it low and slow to help render off some of the fat.
While the chicken is grilling make the sauce. In a small saucepot combine the butter, honey, sriracha and vinegar. Cook, on low, for about 8-10 minutes or until thickened.
Pour ½ of the sauce into a small bowl. Reserve for later.
Once the chicken has cooked on both sides for 8-10 minutes, baste one grilled side with the sriracha sauce. Flip and let cook for 2-3 minutes. Baste the second side with sauce and flip, cooking for 2-3 more minutes. This helps caramelize the sauce onto the chicken. Keep an eye on it because it can burn easily.
Remove the chicken from the grill and let rest while you make the creamy dressing.
In a bowl combine everything for the dressing and mix thoroughly. Check for seasoning, adding salt and pepper to taste.
To serve place a halved chicken thigh on the roll with a drizzle of the extra sriracha sauce, a handful of shredded lettuce followed by the creamy dressing slathered on the top part of the roll. Continue with remaining rolls and chicken then serve.
Recipe Courtesy of Megan Mitchell
Watch me make it here: http://bit.ly/18yEfiZ