When we come across an amazing recipe our first thought is - "We gotta Traeger that!". (In case you were wondering, our second thought is, "Get in my belly!".) The combination of those addictive Hawaiian sweet rolls, sweet mango and kickin' thai chili sauce sounds money to us! So we took Chef Roble's Hawaiian Pork Tenderloin Sliders and tweaked it a little, changing the protein from pork tenderloin to quicker cooking chicken thighs.
HAWAIIAN CHICKEN SLIDERS
PREP TIME: 5 minutes, plus marinate up to overnight
COOK TIME:15 minutes
RECOMMENDED PELLETS: Apple or Cherry
2 to 3 pounds boneless, skinless chicken thighs
1 cup cola
1/2 cup soy sauce
2 tablespoons honey
3 cloves garlic
1 tablespoon thai chili sauce
2 tablespoons cornstarch
2 mangos, peel & pit removed and cut into thick spears
1 bunch cilantro
1 bunch scallions
16 Hawaiian bread slider buns
1/2 lime, juiced
Salt and freshly ground pepper
DO THIS PART THE NIGHT BEFORE:
Put the cola, soy sauce, chili sauce, honey and garlic into a blender. Blend until the garlic is puréed into the liquid.
Trim any excess fat off the chicken thighs and put them along with the pureed marinade into a large plastic bag or large bowl. Tightly cover or seal and let the chicken marinate for as long as you, ideally overnight, in the refrigerator.
THE DAY OF:
Start your Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High with the lid closed for 10 to 15 minutes.
Wash and dry the scallions and drizzle them and the mango slices with oil. Then season with salt and pepper.
Put the mangos and scallions directly on the grill grate and grill them for 3 to 5 minutes per side, or until grill marks start to show. Remove them and let them cool.
Change the Traeger temperature to 375 degrees F.
Take your chicken thighs out of the marinade and reserve the liquid. Pat your chicken dry with a paper towel, then drizzle with oil. Place the thighs directly on the grill grate. Grill the chicken for about 5 minutes per side, or until the thighs register 165 degrees F on an instant-read thermometer.
Meanwhile, back in the kitchen - slice the grilled mangos into thin slices and cut the green parts of the scallions into 1-inch chunks. Squeeze the lime juice over the mangos.
In a sauce pan, whisk 2 tablespoons of cornstarch into the marinade liquid (make sure it starts cold when you whisk in the corn starch or else it will clump) and then bring it up to a boil, cooking until thickened. (this will kill any of that bad bacteria that we worry about with raw chicken)
After your chicken thighs have been cooked and rested, slice them across the grain.
Lay out your sandwich ingredients so everyone can assemble their own sliders with the sauce, grilled scallions, fresh cilantro, grilled mango and chicken thighs on the Hawaiian sweet rolls.
This is where the magic happens.