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
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
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