Korean Barbecue Chicken Thigh Sliders

by Rachael Ray Show Staff 8:00 AM, May 11, 2010

Aired May 11, 2010

Serves Makes 12 sliders
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

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.