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Korean Barbecue Chicken Thigh Sliders

Makes 12 sliders

Originally aired

INGREDIENTS
  • 4 large cloves garlic, grated or finely chopped
  • 1 1/2 inches fresh ginger root, peeled and grated or finely chopped, a couple of tablespoons
  • 1/4 cup Tamari or soy sauce
  • 3 tablespoons Sriracha chili sauce, eyeball it
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 3 tablespoons agave syrup or honey, eyeball it
  • 12 pieces boneless, skinless chicken thighs, trimmed of all fat and connective tissue and cut into pieces about 3-4 inches 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 seedless cucumber, thinly sliced
  • Quick Kimchi Slaw, for topping
PREPARATION

Heat grill or grill pan over medium-high heat.

Combine garlic, ginger, soy, chile sauce, vinegar, sesame oil and honey or syrup in a blender.

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

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

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