Thai-Style Spicy Grilled Chicken Sandwich
Try this Thai style spicy grilled chicken sandwich recipe with fresh vegetables, fried egg, and sauce. Quick and easy, great for lunch or light dinner!
Ingredients
Sandwich assembly
- 6 slices of bread, or buns
- cabbage, to taste
- tomatoes, sliced, to taste
- shallots, sliced, to taste
- mayonnaise, to taste
- sriracha sauce, to taste
Chicken marinade
- 1/2 teaspoon salt
- 1/4 teaspoon dried chili flakes
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon oyster sauce
- 10 oz chicken breast
Instructions
- Combine salt, red pepper flakes, brown sugar, and oyster sauce in a large mixing bowl. Add the chicken and coat it thoroughly with the marinade. Let the marinated chicken rest for at least 1 hour to overnight for the best results flavor-wise.
- Grill chicken over charcoal or in a grilling pan. Apply a layer of oil to the grill to prevent the meat from sticking to it. Preheat the grill and grill each side for about 4–7 minutes, depending on the size and thickness of your cut. The internal temperature of the grilled chicken should reach 165 °F (74 °C).
- Let the grilled chicken rest for a few minutes before slicing it into thin slices. Meanwhile, you can mix the mayonnaise with sriracha sauce, cook your fried egg, and prep the vegetables.
- Assemble your spicy chicken sandwich and serve immediately. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe is made with chicken filet, but you can use boneless chicken thighs or breast as an alternative.
- The dressing is a mix of mayonnaise and sriracha sauce.
- Customize with your favorite veggies.
- Don't overcook the chicken, keep it soft and tender.
Calories: 325kcal | Carbohydrates: 4g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 818mg | Potassium: 302mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
