Enjoy the bold, authentic flavours of a traditional Cantonese BBQ shop in this irresistible grilled chicken sandwich recipe. Tender boneless chicken thighs are marinated in a fragrant Chinese 5-spice blend, then grilled to juicy perfection for a smoky BBQ flavour. Layered with tangy pickled carrots and daikon, fresh cilantro, and a creamy scallion-ginger hoisin mayo, this Asian-inspired chicken sandwich is served on a soft, buttery brioche bun for the ultimate balance of sweet, savoury, and fresh flavours. Perfect for garden BBQs, summer grilling, and gourmet sandwich lovers, this easy grilled chicken sandwich delivers restaurant-quality taste straight from your grill.
Ingredients
● 6 boneless, skinless chicken thighs
● 2 cloves garlic, minced
● 1-inch ginger, grated
● 2 tbsps. soy sauce or tamari
● 2 tbsps. brown sugar or maple syrup
● 1 tbsp. hoisin
● 1 tsp. rice vinegar
● ½ tsp. 5-spice powder
● ½ tsp. paprika
● 4 sesame brioche buns
● a handful of cilantro sprigs, for garnish
PICKLED CARROTS AND DAIKON
● 1 (226 g / ½ lb.) carrot, julienned
● ½ (226 g / ½ lb.) daikon radish, julienned
● ½ cup white vinegar
● ½ cup hot water
● ¼ cup white sugar
SCALLION GINGER HOISIN MAYO
● 2 tbsps. neutral cooking oil like rice bran, canola or grapeseed
● ½ cup scallion greens, thinly sliced
● 1-inch ginger, grated
● ¼ tsp. kosher salt
● 1 tbsp. hoisin
● ¼ cup mayonnaise
Instructions
1. Marinate chicken thighs with ingredients from garlic to paprika. Set aside in the refrigerator overnight.
2. In a ½ L mason jar, combine ingredients for pickled carrots and daikon, making sure the sugar is thoroughly dissolved. Refrigerate until ready to assemble sandwiches.
3. Make scallion ginger hoisin mayo. In a small pan, heat oil on medium heat until hot and shimmering, about 3 minutes. Do not walk away. Turn off heat. Add sliced scallion greens and grated ginger to the pan and mix to combine. Season with salt and set aside to cool to room temperature. In a small bowl, combine with hoisin and mayonnaise. Set aside.
4. Preheat grill to medium high heat and oil grids with Broil King’s basting brush.
5. Grill chicken thighs for about 4 minutes per side, until the internal temperature reaches 155°F. Transfer cooked chicken thighs to a cutting board and rest for 5 minutes covered with aluminum foil.
6. Place buns on the top rack of the grill until lightly toasted, just a couple of minutes.
7. Cut two of the chicken thighs in half as you will be serving 1 ½ chicken thighs per bun.
8. Assemble sandwiches. Spread a layer of scallion ginger hoisin mayo on each bun. Top with cha siu chicken thighs, pickled carrots and daikon, and cilantro sprigs, and serve immediately.
