Okay, I have to tell you—these Chicken Teriyaki Sliders with Pickled Asian Slaw are in a league of their own. Seriously. I’ve made plenty of sliders in my day, but these hit all the right notes: sweet, salty, tangy, spicy, and fresh.
The chicken thighs stay incredibly juicy thanks to a quick teriyaki marinade, and the glaze at the end gives them that irresistible sticky char. Then you get a burst of brightness from the slaw—it’s lightly pickled, so it still has crunch but brings a zingy punch that cuts through the richness of the chicken and sriracha mayo.
And can we talk about that grilled pineapple? It’s caramelized, slightly smoky, and works so well with everything else. Honestly, once you layer it all into those soft slider buns, it’s the kind of bite that makes you close your eyes for a second.
Griddle Tips
- Have everything prepped and ready before you start cooking. Once your griddle is hot, things cook quickly—so slice, mix, and marinate ahead of time to avoid scrambling mid-recipe.
- Use zoned heat if your griddle has multiple burners—one hotter side for searing the chicken, and a cooler side for toasting buns or caramelizing pineapple without burning.
- Preheat the griddle fully before adding food. This ensures an even sear and helps prevent sticking.
- Lightly oil the surface—just enough to coat—so ingredients develop a nice crust without excess grease.
- Clean while warm. After cooking and once the griddle has cooled slightly, it’s much easier to clean with a griddle pad or scraper. Keeping up with this saves time later.
Ingredients
Chicken & Marinade
- Chicken thighs
- Teriyaki sauce (homemade or store-bought)
- Soy sauce
- Honey
- Fresh ginger
- Sesame oil
- Rice vinegar
- Garlic powder
- Salt and pepper
Pickled Asian Slaw
- Napa cabbage
- Carrots
- Red bell pepper
- Purple cabbage
- Rice vinegar
- Sugar
- Salt
- Sesame oil
- Soy sauce
- Ginger
- Chili flakes
Sriracha Mayo
- Mayonnaise
- Sriracha
- Rice vinegar
- Soy sauce
- Sesame oil
- Garlic powder
For the Sliders
- Slider buns
- Pineapple
- Avocado oil
- Sesame seeds
- Fresh cilantro
See the recipe card below for quantities.
Instructions
Please note, this recipe was doubled when the process shots were taken.
Marinate the Chicken
In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, ginger, sesame oil, rice vinegar, garlic powder, and pepper.
Reserve 3 tablespoons of the marinade in a separate small bowl for glazing later.
Add chicken thighs to the remaining marinade. Toss to coat, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Prepare the Pickled Slaw
In a large bowl, whisk together the rice vinegar, sugar, salt, sesame oil, soy sauce, ginger, and chili flakes (if using).
Add napa cabbage, carrots, red bell pepper, and purple cabbage. Toss well to combine.
Let sit at room temperature for 20–30 minutes to lightly pickle. For more intense flavor, prepare in advance and refrigerate.
Make the Sriracha Mayo
In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil (if using), and garlic powder until smooth.
Adjust sriracha to your preferred heat level. Refrigerate until ready to use.
Cook the Chicken
Preheat your griddle (or grill pan) to medium-high heat (375°F–400°F / 190°C–205°C). Lightly brush with oil.
Remove chicken from the marinade and place on the hot griddle. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C) and nicely browned.
In the last minute of cooking, brush the chicken with the reserved marinade to create a sticky glaze.
Remove from heat, let rest, and sprinkle with sesame seeds.
Grill the Pineapple & Toast the Buns
Reduce griddle heat to medium (about 350°F / 175°C).
Lightly brush pineapple slices with avocado oil. Grill for 1–2 minutes per side until caramelized and golden.
Toast the slider buns, cut side down, on the griddle for 1–2 minutes until lightly crisped.
Assemble the Sliders
Spread a generous layer of sriracha mayo on the bottom half of each bun. Add a grilled pineapple slice, then a piece of glazed chicken. Top with a spoonful of pickled slaw. Sprinkle with fresh cilantro and sesame seeds. Cap with the top bun.
Serve
Serve immediately, with extra sriracha mayo on the side if desired.
Love these Teriyaki Chicken Sliders? Try these:
- Chopped Italian Sliders
- Ham Garlic Sausage and Pineapple Salsa Sliders
- Blackened Salmon Sliders with Rainbow Slaw
- Sous-Vide Pulled Pork Sliders
📖 Recipe
Chicken Teriyaki Sliders with Pickled Asian Slaw
Ingredients
Chicken & Marinade
- 6 boneless skinless chicken thighs
- ½ cup teriyaki sauce homemade or store-bought
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- Salt and pepper to taste (salt optional)
Pickled Asian Slaw
- 1 cup thinly shredded napa cabbage
- ½ cup thinly shredded carrots
- ¼ cup thinly sliced red bell pepper
- ¼ cup thinly sliced purple cabbage
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- ½ teaspoon chili flakes optional
Sriracha Mayo
- ½ cup mayonnaise
- 1 –2 tablespoon sriracha adjust to taste
- 1 teaspoon rice vinegar
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil optional
- Pinch of garlic powder
Sliders
- 6 mini slider buns preferably soft and slightly sweet, like brioche
- 6 pineapple slices
- Avocado oil or neutral oil for brushing
- Sesame seeds for garnish
- Fresh cilantro leaves chopped
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the teriyaki sauce, soy sauce, honey, ginger, sesame oil, rice vinegar, garlic powder, and pepper.
- Reserve 3 tablespoons of the marinade in a separate small bowl for glazing later.
- Add chicken thighs to the remaining marinade. Toss to coat, cover, and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
Prepare the Pickled Slaw
- In a large bowl, whisk together the rice vinegar, sugar, salt, sesame oil, soy sauce, ginger, and chili flakes (if using).
- Add napa cabbage, carrots, red bell pepper, and purple cabbage. Toss well to combine.
- Let sit at room temperature for 20–30 minutes to lightly pickle. For a more intense flavour, prepare in advance and refrigerate.
Make the Sriracha Mayo
- In a small bowl, whisk together the mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil (if using), and garlic powder until smooth.
- Adjust sriracha to your preferred heat level. Refrigerate until ready to use.
Cook the Chicken
- Preheat your griddle (or grill pan) to medium-high heat (375°F–400°F / 190°C–205°C). Lightly brush with oil.
- Remove chicken from the marinade and place on the hot griddle. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F (74°C) and nicely browned.
- In the last minute of cooking, brush the chicken with the reserved marinade to create a sticky glaze.
- Remove from heat, let rest, and sprinkle with sesame seeds.
Grill the Pineapple & Toast the Buns
- Reduce griddle heat to medium (about 350°F / 175°C).
- Lightly brush pineapple slices with avocado oil. Grill for 1–2 minutes per side until caramelized and golden.
- Toast the slider buns, cut side down, on the griddle for 1–2 minutes until lightly crisped.
Assemble the Sliders
- Spread a generous layer of sriracha mayo on the bottom half of each bun. Add a grilled pineapple slice, then a piece of glazed chicken. Top with a spoonful of pickled slaw. Sprinkle with fresh cilantro and sesame seeds. Cap with the top bun.
Serve
- Serve immediately, with extra sriracha mayo on the side if desired.
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Video
Notes
- Have everything prepped and ready before you start cooking. Once your griddle is hot, things cook quickly—so slice, mix, and marinate ahead of time to avoid scrambling mid-recipe.
- Use zoned heat if your griddle has multiple burners—one hotter side for searing the chicken, and a cooler side for toasting buns or caramelizing pineapple without burning.
- Preheat the griddle fully before adding food. This ensures an even sear and helps prevent sticking.
- Lightly oil the surface—just enough to coat—so ingredients develop a nice crust without excess grease.
- Clean while warm. After cooking and once the griddle has cooled slightly, it’s much easier to clean with a griddle pad or scraper. Keeping up with this saves time later.
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