Grilled Chicken Sandwich

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Recipe Intro From rachaellsrecipes

Grilling season is upon us and we are all raving over this sandwich perfect for any summer party or backyard BBQ! The perfect marinade to pair with this sandwich is made using Red Gold Tomatoes Folds of Honor Ketchup and Huy Fong Sriracha Hot Chili Sauce Ketchup. This recipe is great to make ahead of time by marinating the chicken and letting the coleslaw chill in the fridge until needed!

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  • Recipe Card
Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4 sandwiches

Recipe Card

ingredients

For the Sandwich

  • 2 pounds thin cut chicken breasts
  • marinade (below)
  • purple coleslaw (below)
  • thick cut pickles
  • sub rolls

ingredients

Coleslaw

  • 4 cups shredded purple cabbage
  • 1 large carrot, grated
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro, chopped
  • 1 lime, zested and juiced
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • fresh cilantro or parsley (optional), for garnish

ingredients

For the Marinade

Method

  • Step 1

    To prepare the slaw, in a small bowl combined mayonnaise, cilantro, lime zest, lime juice, salt and pepper.

  • Step 2

    In a large bowl mix together shredded purple cabbage and carrot.

  • Step 3

    Toss cabbage mixture in prepared dressing. Cover and refrigerate for at least 30 minutes.

  • Step 4

    In a medium bowl, combined the Red Gold Folds of Honor Ketchup, soy sauce, honey, garlic, ginger, Huy Fong Sriracha Hot Chili Sauce Ketchup, olive oil, lime juice, salt and pepper.

  • Step 5

    Preheat the grill over med/high. Reserve ~1/4 cup of marinade for later. Coat chicken in remaining marinade.

  • Step 6

    Grill chicken until internal temperature reaches 160°F, flipping halfway through. Grill sliced sub rolls until crunchy (~2 minutes).

  • Step 7

    Assemble sandwich- sub roll, purple coleslaw, chicken, brush on additional marinade, pickles and enjoy!