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Thursday, July 12, 2012

Teriyaki Chicken Sliders with Spicy Mayo

It's been hot, hot, hot here... did I mention it's been hot?  Now, I understand that I live in the desert, so it's supposed to be hot and technically, I would not mind 112 degrees day in and day out if it would just cool down at night.  It does not do that here this time of year.  I think the lowest it's been over the last few days has been about 86 degrees.  During the week I get up at 4:30 and run.  Every morning I open the back door to head outside HOPING that there will be some sort of coolness in the air - I am disappointed every morning.  Oh well, this happens every year and you'd think I'd be used to it... but alas, I am not and the sad thing.. it's only July - we have a long way to go before we get any sort of real cool down.

Hence why I don't use my oven this time of year.  People say "how can you stand by your grill when it's that hot?"  Well, I'd rather be hot outside where it's already hot and be able to go inside my cool house, then get my kitchen heated up and have to worry about the A/C working extra hard to cool down the house.  Ok, ok, there is the fact that I LOVE to grill too.  I'd rather grill than bake any day!  And what better to grill then chicken sliders?  This is a very simple recipe and can be jazzed up however you see fit - just don't forget the Sriracha mayo - it's da bomb!!!

Teriyaki Chicken Sliders with Sriracha Mayo
Created by Jenn's Food Journey
Printable Recipe 
4 thin cut chicken breasts, or 4 breasts pounded flat - about 1/4inch thick
1/3 cup teriyaki sauce (homemade or store bought-I used store bought)
1 Tablespoon honey
1/2 teaspoon red pepper flakes
King's Hawaiian Sweet mini sub rolls
Sliced tomato
For the Sriracha Mayo -
3 Tablespoon mayonnaise
2 teaspoons Sriracha
1/4 teaspoon soy sauce

Place the chicken in a resealable plastic bag.  In a small bowl or measuring cup, mix together the teriyaki sauce, honey, and red pepper flakes until well combined.  Pour mixture over chicken, seal bag, and place in refrigerator for 2-4 hours.

Meanwhile, make the mayo by mixing together the mayonnaise, Sriracha and soy sauce until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 350 degrees F.  Clean and oil grill grates.  Remove the chicken from the bag and discard the marinade.  Place the chicken directly over the fire and grill 5-8 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 5 minutes.

To build the slide - slather both cut sides of the sub roll with the Sriracha mayo.  Top with chicken, lettuce, and tomato.  Serve and Enjoy!

One Year Ago: Chimichurri Shrimp and Rice Skillet
Two Years Ago:  Sunny Side Orzo


StephenC said...

I'm going to make something like this for my lunch, albeit from cooked chicken. I've got plenty of Asian stuff to make up a mayo thing.

Big Dude said...

I believe you should write a cookbook with all of you sauces, aiolis, spicy mayo's, etc

Mary said...

I'm with Larry and I would totally buy that book! These sliders look delicious, Jenn. We've been traveling so much this summer, I'm out of the loop on all of my friend's posts. The upside to traveling this time of year, is escaping the awful heat, although it is just that much more rough coming back home!

Yenta Mary said...

We had a heat wave that lasted about 3 weeks - every day was in the mid-90s for days on end, and then last week it went into the 100s. 106 on Friday. ACK!!! I waited at the bus stop and felt like a cookie baking in the oven - that rush of heat you feel when you open the oven door??? And I was just standing there! Dry heat is preferable, but heat is heat. And when you can't even get relief at night ... oy. Definitely better to grill than to heat the house; and what a FABULOUS meal to grill!!!

We Are Not Martha said...

This is such an ideal summer meal! And sriracha mayo? YUM!


Inside a British Mum's Kitchen said...

I think you have to come over to cook for 15 year old - she would adore (so would I!) everything you cook!!
mary x

Pam said...

I had forgotten what hot weather and extremely humid weather is until we returned to Louisville last week. It was only 106 degrees there. I like these sliders and your sauce and I have to try the sriracha sauce! You are a dedicated runner! Good for you, Jenn!

Pam said...

These sound so good!

Chris said...

Shut up! Kings makes mini-sub rolls?????


Debra said...

I LOVE all of your grill recipes! They look amazing. You are the queen of sauces and the grill!

Angie's Recipes said...

I am completely with Big Dude that you should publish your own sauce cookbook!!
This looks fingericking!

Jean | said...

"Slather both sides"--that's what I'm talking about! I hate it when somebody gives me a sandwich with the mayo (plain or fancy) on just one side--that's just crazy!

Velva said...

I would prefer to have my grill rather than my oven this time of year too.

These sliders rock! Love it. Thanks for sharing.


P.S. I am your new follower.

Michael Toa said...

I am not a fan of hot weather. Perhaps that's why I enjoy living in the UK (there's no such thing as summer). Well, we have the occasional warm days but that's about it.
But I am a fan of grilling, though it's mostly done indoor in my flat.
The chicken sliders looks awesome and I love the sound of the sriracha mayo.