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–+ servings

Asian Style Barbecue Chicken Sandwich

Savor the delicious blend of flavors in this Asian Style Chicken Barbecue Sandwich with grilled chicken, sweet-savory marinade, and zesty coleslaw!
Asian barbecue sandwich on a white background.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 sandwiches

Ingredients

For the sandwiches:

  • 2 pounds boneless skinless chicken breasts
  • 6 whole wheat sandwich buns

For the marinade:

  • 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

For the dressing:

  • 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

For the slaw:

  • 1 pound coleslaw mix
  • 3 large green onions thinly sliced

Instructions

  • Lightly pound the breasts between sheets of plastic wrap or waxed paper until they are a consistent thickness.
    2 pounds boneless skinless chicken breasts
  • In a medium bowl, combine all ingredients for the marinade and stir together until well mixed.
    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, ¼ teaspoon salt
  • 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.
  • Make a sauce for the sandwiches by straining the marinade through a fine meshed sieve into a small saucepan. Bring to a rolling boil over high heat and cook for at least 5 minutes or until reduced to a thick, syrupy sauce.
  • When ready to serve, prepare the coleslaw. Combine all the coleslaw ingredients in a large bowl and toss until everything is evenly combined.
    ¼ cup soy sauce, Juice of 1 lemon, ¼ cup canola oil, 2 tablespoons grated fresh ginger, 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, 1 pound coleslaw mix, 3 large green onions
  • 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.
    6 whole wheat sandwich buns

Notes

  • 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.
  • Having the chicken breasts the same thickness throughout means they'll cook through in the same time without one side being done while the other is still undercooked. You can use the flat end of a meat mallet, a weighty rolling pin, or a heavy bottomed pan for this task.

Nutrition

Serving: 1 | Calories: 795kcal | Carbohydrates: 93g | Protein: 38g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 24g | Cholesterol: 70mg | Sodium: 2695mg | Fiber: 7g | Sugar: 32g
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