Description

These Tangy Korean BBQ Chicken Sliders deliver an irresistible combination of sweet, spicy, and savory flavors in one perfect bite-sized package! The gochujang-marinated chicken thighs are grilled until caramelized, then tucked into soft slider buns with creamy sriracha mayo and crunchy cabbage slaw. Perfect for summer picnics, backyard BBQs, or any gathering where you want to impress your guests with minimal effort!

Ingredients

Scale

1½ lbs boneless, skinless chicken thighs (or breasts, if you prefer)
⅓ cup gochujang (Korean chili paste)
¼ cup low-sodium soy sauce
2 Tbsp honey
2 Tbsp rice vinegar
1 Tbsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
12 slider buns (potato rolls work great!)
1 cup shredded cabbage slaw (coleslaw mix or homemade)
2 Tbsp chopped scallions (green onions)
1 tsp toasted sesame seeds, for garnish
½ cup mayonnaise

1–2 tsp Sriracha (to taste)

Instructions

In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth to create your marinade.
Place chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.
Prepare the sriracha mayo by mixing mayonnaise with sriracha to taste. Refrigerate until ready to use.
Preheat your grill to medium-high (375–400°F) or heat a heavy skillet over medium heat with a drizzle of oil.
Remove chicken from the marinade, reserving excess sauce. Grill or sear for 6–7 minutes per side, until caramelized and internal temperature reaches 165°F.
During the last minute of cooking, brush with a bit of the reserved sauce for extra flavor.
Transfer chicken to a cutting board and let rest for 5 minutes before slicing into bite-sized pieces.
Lightly butter the insides of your slider rolls and toast them cut-side down on the grill or skillet for 1–2 minutes, until golden.
Spread sriracha mayo on both top and bottom buns.
Pile sliced Korean BBQ chicken onto the bottom buns.
Top with a handful of shredded cabbage slaw and a sprinkle of chopped scallions.
Finish with a dusting of toasted sesame seeds and place the top buns.

Serve immediately while still warm, or at room temperature for picnics.

Notes

Make-Ahead: Marinade can be mixed and refrigerated up to 2 days in advance. Chicken can be marinated overnight for maximum flavor.
Slaw Shortcut: Use store-bought coleslaw mix dressed lightly with rice vinegar, a pinch of sugar, and sesame oil.
Spice Level: Adjust the amount of gochujang in the marinade and sriracha in the mayo to control heat level.
Alternative Cooking: If you don’t have a grill, a heavy cast-iron skillet works beautifully for these sliders.

For a more substantial slaw, mix the cabbage with 1 Tbsp rice vinegar, ½ tsp sugar, and ½ tsp sesame oil before topping the sliders.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish, Appetizer
Method: Grill, Stovetop
Cuisine: Korean-inspired, Fusion

Nutrition

Serving Size: 2 sliders
Calories: 425
Sugar: 8g
Sodium: 780mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 24g
Cholesterol: 95mg

Keywords: Korean BBQ sliders, gochujang chicken sliders, Korean chicken sandwiches, Asian fusion sliders, summer picnic food, Korean BBQ recipe, gochujang marinade, party sliders, Korean chicken recipe, mini sandwiches