Chicken Banh Mi Sliders
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Vietnamese American
Servings
8-10
Prep Time
45 minutes
Cook Time
20 minutes
Whip up these mouth-watering Chicken Banh Mi Sliders for your next backyard grilling party. Juicy chicken marinated in a zesty lemongrass blend, nestled in fluffy brioche buns with a crunch of pickled veggies and a swipe of sriracha mayo. Absolute heaven in every bite! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
![Image of Chicken Banh Mi Sliders](https://images.getrecipekit.com/20240715182358-banh-20mi-20sliders.png?width=650&quality=90&)
Ingredients
- 8-12 chicken thighs
- 3 tsp garlic powder
- 2 tsp onion powder
- 4 tbsp lemongrass (60g; frozen, fresh, or paste)
- 2 tbsp soy sauce (30ml)
-
3 tbsp Red Boat fish sauce
- 2 tbsp honey (40g)
- 2 tbsp ground coriander
- 1 tsp salt
- 1 tsp chicken bouillon
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1 tbsp neutral oil or olive oil (15ml)
- 1 tbsp vodka (15ml) to enhance the flavor and tenderize the meat (alternatively use soda)
- Cracked black pepper to taste
- Hawaiian buns or mini brioche buns
- Pickled carrots and daikon
- Thinly sliced cucumber
- Cilantro
- Sriracha mayo
For the Lemongrass Chicken Marinade:
To assemble:
Directions
Cut the chicken thighs into sizes that will fit your slider buns.
In a mixing bowl, combine garlic powder, onion powder, lemongrass, soy sauce, fish sauce, honey, ground coriander, salt, chicken bouillon, paprika, cayenne powder, oil, vodka (or soda), and cracked black pepper. Mix well until it forms a paste-like texture.
Place the chicken in a large bowl and add the marinade. Use tongs or clean hands to ensure the chicken is thoroughly coated with the marinade. Refrigerate for 30 minutes, or overnight for deeper flavor.
Preheat the grill to 450°F (232°C).
- Grill the chicken for about 3-4 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Lightly toast the buns on the grill.
- Spread sriracha mayo on the buns, then add a piece of grilled chicken.
- Top with pickled carrots, cucumber slices, and cilantro.