Everyone loves the taste of sweet Thai dipping sauce. Here we’ve elevated the chicken sandwich by serving it on a gourmet bun and topping it with creamy sweet Thai chili cheese and lots of fresh cilantro and veggies.
|THAI CHICKEN SANDWICH:|
|1||Package Maple Leaf Prime Naturally® Thin Sliced Chicken Breasts|
|1 tbsp||(15 mL) Honey|
|2 tbsp||(30 mL) Vegetable oil|
|½ tsp||(2 mL) Ground coriander|
|1 tbsp||(15 mL) Chili garlic sauce|
|2 tbsp||(30 mL) Lime juice|
|1 tbsp||(15 mL) Soy sauce|
|Freshly ground pepper|
|4 gourmet sandwich rolls, split|
|½||Red onion, sliced|
|THAI CHILI CHEESE SPREAD:|
|¼ cup||(60 mL) Cream cheese, softened|
|2 tbsp||(30 mL) Thai sweet chili sauce|
|1 tbsp||(15 mL) Hot chili garlic sauce|
PLACE chicken in a large re-sealable plastic bag. Whisk together the next 7 ingredients in a small bowl. Pour marinade over the chicken. Seal the bag carefully and gently massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 4 hours.
PREHEAT BBQ to medium-high. Lightly coat the grill with non-stick cooking spray.
MIX together the ingredients for Thai chili cheese spread and set aside in the refrigerator until ready to use.
GRILL chicken for 5-6 minutes per side or until evenly char grilled and the internal temperature reaches 165°F (74°C).
ASSEMBLE sandwiches by spreading the bottom half of each bun with Thai chili cheese spread, top with a piece of grilled chicken, lettuce, cilantro, tomato, red onion and remaining buns. Serve immediately.
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