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Bahn Mi sliders on a serving board
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Asian BBQ Chicken Banh Mi Sliders Recipe

These Asian BBQ Chicken Banh Mi Sliders feature juicy grilled chicken thighs marinated in a sweet and savory Asian-inspired BBQ sauce, topped with crunchy pickled vegetables, fresh cilantro, and spicy sriracha mayo on soft slider buns.
Course Appetizer, Main Course, Sandwich
Cuisine Asian Fusion, Vietnamese-Inspired
Keyword Asian BBQ chicken sliders, banh mi sliders, BBQ chicken banh mi, chicken banh mi recipe, grilled chicken banh mi, grilled chicken sliders, Vietnamese chicken sliders
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 4 hours 35 minutes
Servings 12
Calories 266kcal

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

Calories: 266kcal | Carbohydrates: 25g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 488mg | Potassium: 208mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1804IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg