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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Grilled Chicken Sandwich

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One of my best ever sandwiches, this grilled chicken burger-style wonder is packed with spicy, tom sum ‘slaw, crisp lettuce and fresh tomato. You’ll want to get your hands round one of these bad boys, quicksmart!

WATCH THIS RECIPE

THAI GRILLED CHICKEN SANDWICH

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

4

Ingredients

4 boneless chicken thighs

1 tbsp vegetable oil

4 burger buns or bread of your choice, halved, buttered

mayonnaise, to serve

butter lettuce, to serve

2 large tomatoes, sliced

¼ cup roughly chopped coriander

 

Marinade:

4 garlic cloves

3 coriander (cilantro) roots

1 tsp white peppercorns

1 tbsp fish sauce

 

Som Tum coleslaw:

3 garlic cloves

3 birds’ eye chillies

1 tbsp roasted peanuts

2 tsp sugar

2 tbsp fish sauce

2 tbsp lime juice

3 cups finely sliced cabbage

Steps

For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste. Add the paste to the chicken along with the 1 tablespoon of fish sauce. Mix until well combined. Set aside to marinate for at least 10 minutes or a couple of hours.

To make the dressing for the som tum coleslaw, use a mortar and pestle to pound the garlic and chillies to a paste. Then add the peanuts and continuing pounding to form a rough paste. Now stir through the sugar, fish sauce and lime juice. Set the dressing aside until ready to serve.

Heat a barbecue grill plate or non-stick frying pan over high heat. Brush the surface with the vegetable oil. Add the chicken pieces skin side down. Sear for 2 minutes or until a deep colour develops. Flip the chicken and sear the second side for another 2 minutes. Then turn the heat down to low and cook the chicken, turning every so often, for 6-8 minutes or until cooked through. Transfer the chicken to a plate to rest.

Use a paper towel to lightly wipe the grill plate or frying pan, being sure to leave some of the chicken fat. Toast the bread buttered side down for 2-3 minutes or until golden.

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To assemble, mix the som tum coleslaw dressing with the cabbage. Spread the mayonnaise on the toasted bread halves. Top with lettuce, tomato and chicken. Sprinkle the chicken with coriander. Top with the som tum coleslaw. Then top with bread. Serve with napkins!

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