If you love the bold flavors of a classic Vietnamese-inspired banh mi sandwich but want something fun and party-friendly, these Asian BBQ Chicken Banh Mi Sliders are about to become a new favorite. Tender grilled chicken thighs marinated in a sweet and savory Asian BBQ sauce are layered onto soft slider buns with crunchy pickled vegetables, fresh cilantro, and creamy sriracha mayo for the ultimate bite.
These sliders are packed with texture and flavor—sweet, salty, tangy, spicy, and fresh all at once. They make an easy dinner, game day snack, summer grilling recipe, or crowd-pleasing party appetizer.
While traditional banh mi sandwiches are typically served on airy Vietnamese baguettes, these slider-style sandwiches are a fun twist that’s easier to serve for gatherings and weeknight meals alike.
What is Banh Mi?
Banh mi is the Vietnamese word for bread and traditionally refers to the light, airy French-style baguettes introduced during French colonial rule in Vietnam. Vietnamese baguettes are typically made with a blend of wheat and rice flour, giving them a crisp crust and delicate texture perfect for sandwiches.
Classic banh mi sandwiches are layered with savory meats, creamy mayonnaise, pickled vegetables, fresh herbs, and sliced chilies. This slider version keeps all those delicious flavors while making them easier to assemble and serve.
Why You’ll Love These Chicken Banh Mi Sliders
- Sweet and savory grilled Asian BBQ chicken
- Crisp, tangy pickled vegetables
- Creamy homemade sriracha mayo
- Perfect for parties, cookouts, and meal prep
- Easy to customize for spice level
- Can easily be made gluten-free
Tips for the Best Banh Mi Sliders
- Marinate the chicken overnight for maximum flavor.
- Use boneless skinless chicken thighs for juicy, tender chicken.
- Toast the slider buns lightly for extra texture.
- Don’t skip the pickled vegetables—they balance the richness perfectly.
- Fresh cilantro adds authentic banh mi flavor and brightness.
What to Serve with Banh Mi Sliders
These sliders pair wonderfully with:
- Asian cucumber salad
- Crispy sweet potato fries
- Sesame slaw
- Grilled corn
- Rice noodle salad
- Cold lager, pilsner, or sparkling limeade
Asian BBQ Chicken Banh Mi Sliders Recipe
Ingredients
Asian BBQ Chicken
- 6 large boneless skinless chicken thighs
- 1/4 cup soy sauce or tamari
- 1/4 cup pineapple juice
- 1/3 cup packed brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon oil
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 clove garlic, very finely minced
- 1/4 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
For the Sliders
- 12 slider buns
- 2 cups shredded kale and cabbage mix
- 1 cup shredded carrots
- 1/2 cup pickled watermelon radish
- 2-3 tablespoons sweet and sour pickling marinade
- Fresh cilantro sprigs
- Fresh sliced jalapeños (optional)
Instructions
Marinate the Chicken
- In a large bowl or zip-top bag, whisk together soy sauce, pineapple juice, brown sugar, hoisin sauce, ginger, garlic, and oil.
- Add chicken thighs and toss to coat evenly.
- Cover and refrigerate for at least 4-6 hours or overnight.
Make the Sriracha Mayo
- In a small bowl, whisk together mayonnaise, sriracha, garlic, lime juice, and salt.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
Prepare the Vegetables
- Toss the kale and cabbage mix with a small amount of sweet and sour pickling marinade.
- Toss shredded carrots with a little marinade as well.
- Prepare pickled watermelon radishes if using homemade.
Grill the Chicken
- Preheat grill to medium-high heat.
- Grill chicken thighs for about 5-7 minutes per side or until the internal temperature reaches 165°F.
- Remove from grill and let rest for 5 minutes.
- Slice chicken into thin strips.
Assemble the Sliders
- Lightly toast slider buns or baguettes if desired.
- Spread sriracha mayo onto buns.
- Layer with sliced grilled chicken.
- Top with cabbage mixture, carrots, pickled radishes, cilantro, and jalapeños if desired.
- Serve immediately.
Recipe Notes
- Tamari can be used for a gluten-free option.
- For extra heat, add additional sriracha or sliced serrano peppers.
- These sliders are great for meal prep—store components separately until ready to assemble.
- You can also turn this into a banh mi rice bowl for a gluten-free alternative.
Storage Tips
Store grilled chicken in an airtight container in the refrigerator for up to 4 days. Keep vegetables and sauce separate for the freshest texture. Assemble sliders just before serving.
Frequently Asked Questions
Yes! Prep the chicken, sauce, and vegetables ahead of time and assemble just before serving.
Soft Hawaiian rolls, brioche slider buns, or mini Vietnamese baguettes work wonderfully.
Absolutely. Bake at 425°F for about 20-25 minutes or until fully cooked.
The sriracha mayo adds mild heat, but you can easily adjust the spice level to your preference.
Final Thoughts
These Asian BBQ Chicken Banh Mi Sliders are fresh, flavorful, and perfect for everything from casual weeknight dinners to summer parties and game day gatherings. The combination of smoky grilled chicken, tangy pickled vegetables, creamy spicy mayo, and fresh herbs creates an irresistible slider everyone will love.
If you make this recipe, be sure to leave a comment and share your favorite topping combinations!
Asian BBQ Chicken Banh Mi Sliders Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Grill (or grill pan)
- Tongs
- Cutting board
- Knife
- Small jar or container for marinating
- Instant-read thermometer
Ingredients
For the Asian BBQ Chicken
- 6 large boneless skinless chicken thighs
- 1/4 cup soy sauce or tamari
- 1/4 cup pineapple juice
- 1/3 cup packed brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1 tablespoon oil
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 clove garlic very finely minced
- 1/4 teaspoon fresh lime juice
- 1/4 teaspoon kosher salt
For the Sliders
- 12 slider buns
- 2 cups shredded kale and cabbage mix
- 1 cup shredded carrots
- 1/2 cup pickled watermelon radish
- 2-3 tablespoons sweet and sour pickling marinade
- Fresh cilantro sprigs
- Fresh sliced jalapeños optional
Instructions
Marinate the Chicken
- In a large bowl or zip-top bag, whisk together soy sauce, pineapple juice, brown sugar, hoisin sauce, ginger, garlic, and oil.
- Add chicken thighs and toss to coat evenly.
- Cover and refrigerate for at least 4-6 hours or overnight.
Make the Sriracha Mayo
- In a small bowl, whisk together mayonnaise, sriracha, garlic, lime juice, and salt.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
Prepare the Vegetables
- Toss the kale and cabbage mix with a small amount of sweet and sour pickling marinade.
- Toss shredded carrots with a little marinade as well.
- Prepare pickled watermelon radishes if using homemade.
Grill the Chicken
- Preheat grill to medium-high heat.
- Grill chicken thighs for about 5-7 minutes per side or until the internal temperature reaches 165°F.
- Remove from grill and let rest for 5 minutes.
- Slice chicken into thin strips.
Assemble the Sliders
- Lightly toast slider buns if desired.
- Spread sriracha mayo onto buns.
- Layer with sliced grilled chicken.
- Top with cabbage mixture, carrots, pickled radishes, cilantro, and jalapeños if desired.
- Serve immediately.
Notes
- Tamari can be used for a gluten-free option.
- For extra heat, add additional sriracha or sliced serrano peppers.
- These sliders are great for meal prep—store components separately until ready to assemble.
- You can also turn this into a banh mi rice bowl for a gluten-free alternative.
Nutrition
Discover more from Meal Street Kitchen
Subscribe to get the latest posts sent to your email.
2 Comments
Carol // Aussie Mum Blogger
July 19, 2017 at 2:11 amOmg I love these!!!
angela@mealstreetkitchen
July 19, 2017 at 2:13 amThank you Carol! I think I could eat them everyday!