These sliders are an explosion of flavors and sensations. Simple chicken thighs coated with a sweet and salty teriyaki marinade and crisped in the oven until caramelized then layered with Sriracha aioli, piquant cucumber, pickled carrots and fresh picked cilantro. Perfect with our Adore Rose.
Start by marinating the chicken thighs in the teriyaki marinade either in a covered bowl or ziplock bag. Refrigerate them and marinate for at least 1 hour. Best results if you marinate overnight.
Once the chicken is ready to go, pre-heat your oven to 375 degrees.
Heat a small pot over high heat. Add the rice vinegar, water, sugar, jalapenos, and garlic. Bring to a boil and take off the heat. Add the sliced carrots and set aside or refrigerate until ready to assemble sliders.
Take the chicken thighs out of the marinade and lay them out on a sheet tray lined with foil or parchment paper. Bake at 375 for about 15-20 min. or until the internal temperature has reached 165 degrees.
Meanwhile, in a bowl or food processor combine all of the ingredients for the Sriracha aioli. Either whisk or process on high until the proper consistency is reached. If you would like it thinker then add a splash of water. If you would like it to be spicier then add a little more Sriracha. Reserve.
Take the chicken out of the oven and let cool. Slice thinly.
To Assemble the Bahn Mi Lay out the slider buns and dress each one with the Sriracha aioli, then sliced teriyaki chicken, sliced cucumber, pickled carrots, fresh picked cilantro and serve with Williamson Wines Rose.
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