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

Slider Rolls



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






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