All Recipes

Asian BBQ Chicken Sandwich

30 Mins


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

Cole Slaw:

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

2 Teaspoon Sesame Oil

1 Tablespoon Honey

2 Teaspoons Mixed Sesame Seeds

1 Teaspoon Salt

1/2 Teaspoon Ground Black Pepper

Serves: 6-8


Step 1

Lightly pound chicken breasts between sheets of plastic wrap or wax paper until they are a consistent thickness.

Step 2

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.

Step 3

Add chicken breasts and marinade to a large zip-top plastic bag and refrigerate at least 4 hours or overnight.

Step 4

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.

Step 5

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.)

Step 6

Prepare coleslaw: mix together ingredients in a large bowl and toss to combine.

Step 7

Cut each chicken breast in half cross-wise and serve on toasted Big Marty’s Rolls topped with coleslaw.

Recipe adapted from: