Japanese BBQ Chicken Sammies with Asian Slaw
Recipe Crafted By
Robyn Lindars is the creative force behind GrillGirl.com, a website dedicated to all things grilling. Known as the “Grill Girl,” Robyn specializes in live-fire cooking, with a passion for inspiring others to get outside and grill. Her recipes and grilling tips are a must-read for any barbecue enthusiast.
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Japanese BBQ Chicken Sammies with Asian Slaw
Rated 2.8 stars by 8 users
Category
Sandwich, Main Course
Cuisine
Japanese-American Fusion
Servings
Makes 6-8 sandwiches
This stellar Japanese BBQ chicken sandwich recipe gives an Asian Spin on the traditional Southern BBQ Chicken sandwich, setting it apart and in its own category as far as finger-licking- good sandwiches go. These sammies layer juicy, grilled-to-perfection chicken thighs smothered in perfectly piquant Melinda’s Japanese BBQ Sauce and a crunchy Asian slaw. An optional drizzle of sriracha mayo makes this sandwich extra saucy and sassy. Pair with grilled shishito peppers finished with sriracha mayo for a complete, show-stopping meal.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 pack Dave’s Killer Bread (hamburger buns)
- 1 bottle Melinda’s Japanese BBQ Sauce
- ¼ cup soy sauce or coconut aminos
- ½ head napa cabbage, thinly sliced
- 2 scallions, chopped
- 1 cup cilantro, finely chopped
- 3 tbsp olive oil
- 1 tsp toasted sesame oil
- ¼ cup rice wine vinegar
- 3 tbsp honey
- 1 tbsp soy sauce or coconut aminos
- 1 tbsp fresh grated ginger
- 2 garlic cloves, grated
- ½ tsp sea salt
- ½ tsp Melinda’s Sriracha
- 1 tbsp sesame seeds
- 1 tbsp chopped cashews or peanuts (optional)
- 1 lb shishito peppers
- ½ cup mayo
- ½ tsp Sriracha
- Flake sea salt or maldon
Asian Slaw Ingredients:
Asian Slaw Dressing:
Shishito Peppers with Sriracha Mayo:
Directions
Combine ½ cup Melinda’s Japanese BBQ Sauce with ¼ cup soy sauce and let marinate for a few hours.
- Make your slaw beforehand so the flavors can meld together before putting them on the sandwiches. Thinly chop half a head of napa cabbage. Next, in a large bowl, make the dressing by combining the olive oil, sesame oil, rice wine vinegar, honey, soy sauce, ginger, garlic, salt and Sriracha. Add the cabbage to the dressing mixture and mix well and let marinate in the refrigerator for at least one hour before serving. Before serving mix in sesame seeds and cashews (if using).
- If using Sriracha mayo in addition to the Japanese BBQ Sauce for a creamy drizzle, combine mayo and Melinda’s Sriracha and put in the fridge until time to assemble the sandwiches.
- Heat the grill up to 400 degrees, preparing for direct heat. While grilling the chicken, grill the shishito peppers until they become blistered. Grill the chicken thighs until they reach 165 internal degrees, glazing with Melinda’s Japanese BBQ sauce during the last 5 minutes of the cook- add sauce once the chicken hits an internal temp of 160 for a general guideline. During the last 10 minutes of time on the grill, toast the buns on the upper rack or indirect side of the grill to get warm and toasted.
- Assemble the sandwiches: place a chicken thigh, a generous drizzle of Melinda’s Japanese BBQ Sauce, 2 tbsp of slaw, a drizzle of Sriracha mayo and another drizzle of Japanese BBQ Sauce between your toasted buns.
- Serve the sandwiches with shishito peppers drizzled in sriracha mayo and a touch of salt or maldon.
- Prepare to experience chicken sandwich nirvana with no leftovers! If there are leftovers, they will be awesome the next day as the flavors will have more time to mingle. Enjoy!
