Asian Style Barbecue Chicken Sandwich - chicken breasts are marinated with Asian flavors, then grilled and topped with an Asian style coleslaw.
Here in the South, grilling outdoors is a year-round activity. Our grill sometimes sees more use than our oven, especially when the weather is warm. Although, we have been known to throw on a sweater and start up the grill even on cold days.
Even when we were very young and living in Maine, BeeBop and I could be seen firing up our grill in the middle of winter. Sure, the neighbors thought we were slightly unbalanced, but did we care? Nope.
One of our favorite things to enjoy from the grill has always been chicken so I quickly agreed when the people at Tyson Foods asked me to come up with some original grilling recipes using their products. BeeBop and I tossed around a bunch of ideas and came up with this Asian Style Barbecue Chicken Sandwich. It's inspired by the barbecue sandwiches you find in the south served with a generous portion of coleslaw, except that this version has loads of Asian influence. Hope you enjoy it!
How to Make Asian Style Barbecue Chicken Sandwich
I chose boneless, skinless chicken breasts for our Asian Style Barbecue Chicken Sandwich, but you can also use boneless, skinless thighs if you'd rather. Either choice will be delicious!
This first step is optional, but something I like to take the time to do. I place each chicken breast between sheets of plastic wrap or waxed paper and lightly pound them until they're a consistent thickness. Having them the same thickness throughout means that they'll cook through in the same time without one side being done while the other is still undercooked. Here I'm using the flat end of a meat mallet, but you can use a weighty rolling pin or a heavy bottomed pan to do the same.
Marinate the Chicken
Combine the remaining ingredients for the chicken, except buns, and stir together until well mixed. Add the breasts and the marinade to a large re-sealable plastic bag and place in the refrigerator for at least 4 hours or overnight. Turn occasionally to redistribute the marinade around the chicken.
Get it on the Grill
Prepare a gas or charcoal grill for medium-low heat cooking. Remove the chicken breasts from the marinade. Reserve the marinade and set it aside. Grill until the chicken reaches an internal temperature of 160 degrees.
Make the Sauce
Optional but highly recommended: to make a sauce for the sandwiches, strain the marinade through a fine-meshed sieve into a small saucepan. Bring to a rolling boil over high heat and cook until reduced to a thick, syrupy sauce.
Note: If you are at all concerned about using the leftover marinade as a sauce, simply make twice the amount of marinade called for in the recipe. Reserve half of the marinade before applying to the chicken and then reduce it as instructed above.
Make the Asian Style Slaw
When ready to serve, prepare the coleslaw. Combine all ingredients in a large bowl and toss until everything is evenly combined.
Assemble the Sandwiches
Cut each breast in half cross-wise and serve on a whole wheat bun topped with a spoonful of the sauce and a mound of coleslaw.
-- Sponsored by Tyson Foods
More Sandwich Recipes on Never Enough Thyme:
- Roasted Tomato Sandwich
- Pork Tenderloin Sandwich with Peppers and Onions
- Grilled Chicken, Apple, and Gouda Sandwich
- Chicken, Bacon & Mushroom Sandwich
- Garlic BLT Stacks
Asian Style Chicken Recipes from Other Bloggers:
- Asian Honey Chicken from Damn Delicious
- Kung Pao Chicken from Rasa Malaysia
- Asian Chicken Thighs from Nom Nom Paleo
- Asian Chicken Kebabs from My Baking Addiction
- Easy Asian Chicken Noodle Soup from This Week for Dinner
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Asian Style Barbecue Chicken Sandwich
For the barbecue chicken:
- 2 pounds approximately boneless, skinless Tyson chicken breasts
- ⅓ cup soy sauce
- ⅓ cup brown sugar
- Zest and juice of 1 lime
- 2 tablespoons honey
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon Asian hot chili-garlic sauce
- 2 cloves garlic minced
- ¼ teaspoon salt
- 6 whole wheat sandwich buns
For the slaw:
- 1 lb coleslaw mix
- 3 large green onions thinly sliced
- ¼ cup soy sauce
- Juice of 1 lemon
- ¼ cup canola oil
- 2 tablespoons grated fresh ginger about 1-inch
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoon sesame oil
- 1 tablespoon honey
- 2 teaspoons sesame seeds
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Lightly pound the breasts between sheets of plastic wrap or waxed paper until they are a consistent thickness.
- Combine remaining ingredients, except buns, and stir together until well mixed.
- Add the prepared breasts and the marinade to a large re-sealable plastic bag and place in the refrigerator for at least 4 hours or overnight. Turn occasionally to redistribute the marinade around the chicken.
- Prepare a gas or charcoal grill for medium-low heat cooking.
- Remove the chicken breasts from the marinade. Reserve the marinade and set it aside.
- Grill until the chicken reaches an internal temperature of 160 degrees.
- Optional: to make a sauce for the sandwiches, strain the marinade through a fine meshed sieve into a small saucepan. Bring to a rolling boil over high heat and cook until reduced to a thick, syrupy sauce.
- When ready to serve, prepare the coleslaw. Combine all ingredients in a large bowl and toss until everything is evenly combined.
- Cut each breast in half cross-wise and serve on a whole wheat bun topped with a spoonful of the sauce and a mound of coleslaw.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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