Asian BBQ Chicken Sandwich
Barbecue Chicken Sandwich:
2 Pounds Boneless, Skinless Chicken Breasts
1/3 Cup Soy Sauce
1/3 Cup Brown Sugar
1 Lime, Zest and Juice
2 Tablespoons Honey
1/4 Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Asian Hot Chili-Garlic Sauce
2 Cloves Garlic, minced
1/4 Teaspoon Salt
6 Martin’s Big Marty’s Rolls, toasted
1 Pound Coleslaw Mix
3 Large Green Onions, thinly sliced
1/4 Cup Soy Sauce
1 Lemon, Juice
1/4 Cup Olive Oil
2 Tablespoons Grated Fresh Ginger (about 1 inch)
2 Tablespoons Rice Vinegar
2 Tablespoons Dark Brown Sugar
Lightly pound chicken breasts between sheets of plastic wrap or wax paper until they are a consistent thickness.
Combine soy sauce, brown sugar, lime juice and zest, honey, red pepper flakes, chili-garlic sauce, garlic, and salt and stir together until well mixed.
Add chicken breasts and marinade to a large zip-top plastic bag and refrigerate at least 4 hours or overnight.
Preheat grill or grill pan over medium-low heat. Remove the chicken breasts from the marinade and grill until the chicken reaches an internal temperature of 160 degrees.
Optional: prepare a BBQ sauce by straining the marinade through a fine mesh sieve into a small saucepan. Bring to a rolling boil over high heat and cook until reduced to a thick, syrupy sauce. (Alternatively, you can double the marinade ingredients and set aside half to use for the sauce, prior to adding the chicken.)
Prepare coleslaw: mix together ingredients in a large bowl and toss to combine.
Cut each chicken breast in half cross-wise and serve on toasted Big Marty’s Rolls topped with coleslaw.
Recipe adapted from: www.lanascooking.com