Grilled chicken thigh sandwiches with bok choy slaw
A delicious barbecue that will make the whole family happy.
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Ingredients
1/4
cup sodium-reduced soy sauce
2
tbsp canola oil
1
tbsp white vinegar
2
tbsp brown sugar
2
cloves garlic, minced
1
tbsp sesame oil
2
tbsp siracha, divided
3
green onions, thinly sliced
1/4
tsp sea salt
1/4
tsp freshly cracked black pepper
8
boneless skinless chicken thighs
3
baby bok choy, washed and thinly sliced
2
cups red cabbage, thinly shaved
8
brioche buns, halved
Spicy Sandwich Sauce
1/2
cup mayonnaise
2
tbsp siracha, (or other hot sauce)
2
tsp worcestershire sauce
Optional Toppings
julienned carrot
pickled jalapeno slices
Instructions
Chicken Thighs
- Place chicken onto greased grill over medium-high heat. Close lid and grill, flipping occasionally, until charred and cooked through (when instant-read thermometer inserted into thickest part of chicken reads 165F (74C), about 12-15 minutes.
- Transfer to plate, cover and rest for 10 minutes
- In small bowl, combine mayonnaise, Sriracha and Worcestershire sauce. Cover and refrigerate for later use.
- In bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, sesame oil, green onions, salt and pepper. Mix thoroughly. Move 1/4 cup of marinade to separate bowl for other use; set aside. Add chicken thighs to remaining marinade; stir to coat. Cover and refrigerate for minimum 1 hour or overnight.