This chicken sandwich is a very flavorful sandwich. The chicken thigh marinade is filled with Asian flavors. It is heavy on sesame oil, so if that's not your favorite we suggest cutting back a little. You can use the marinade on chicken breasts, steak, or pork, too. Filled with texture, we liked Lori's twist on her take haveout favorite. We found round pieces of Naan bread and opted to use those for this recipe. I was inspired to make a sandwich out of some great chicken thighs I got on sale. So instead of my usual bbq, I decided on a take haveoff on the different chicken dishes at my local Chinese restaurants... all on a soft Naan bread cushion!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1 1/2 pound(s) boneless chicken thighs, cut in 1\" wide strips
- 1/4 cup(s) soy sauce
- 2 tablespoon(s) honey
- 1/4 cup(s) sesame oil
- 1 tablespoon(s) minced garlic
- 1 tablespoon(s) rice wine vinegar
- 1/4 teaspoon(s) ginger
- 1 package(s) naan flatbreads (come two in a package)
- 1/4 cup(s) pepperoncini sandwich spread
- 1/4 cup(s) red pepper relish
- 1/2 cup(s) banana pepper rings, drained
Intructions :
- In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, and ginger. Place chicken thigh strips in a bag of marinade
- Seal and place in a flat pan in the fridge to marinate for 30-60 minutes
- Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat for 9-10 minutes, until chicken is cooked through, turning about three times
- Heat naan slightly in the microwave or on the grill to soften it slightly
- If needed, cut each naan into 4 lengthwise pieces to fit sticky chicken strips. Spread the bottom pieces with a little pepperoncini spread, then pepper relish
- Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.
Rated 5/5 based on 91 Reviews
Keyword : spicy-chicken-naan-sandwich