5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
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
Directions
  1. Lightly pound chicken breasts between sheets of plastic wrap or wax paper until they are a consistent thickness.

  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.

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

  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.

  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.)

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

  7. 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

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