Served at Berries and BarBQ Wine Trail 2013
2 lbs. Boneless Skinless Chicken Thighs
Marinade and Finishing Sauce:
2 cups Teriyaki Sauce
1/2 cup Sriracha Sauce
4 large pieces of Garlic, minced
4 Thai Peppers, chopped
2 Tbsp Brown sugar
2 cups shredded Cabbage
6 sprigs Thai Basil, chopped
6 sprigs Basil, chopped
1/3 cup White Vinegar
Frozen Berry Mix of Blueberries, Strawberries, Raspberries and Blackberries
Save 1/2 cup of marinade back for topping the slider before serving. Then marinate the chicken in the other portion of marinade up to 24 hours. Cook chicken on the grill for 1 hour.
Mix slaw ingredients and dress with white vinegar 2 hours before serving.
Thaw berries slightly and purée.
Assemble the slider:
Spread bottom roll with 1 Tbsp berry purée. Top with slaw, followed by chicken. Drizzle reserved finishing sauce over the chicken.
Pair with Röbller Vineyards Traminette