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Hawaiian-Style Barbecue Chicken Sandwiches

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Dinner, Main Course – American
By Kelly Djalali – Serves: 2-6
Prep Time: 15 Minutes (Plus Overnight Marinade) – Cooking Time: 15 Minutes – Total Time: ~30 Minutes (Plus Overnight Marinade)

Sesame teriyaki-marinated chicken thighs grilled and sandwiched with coleslaw and crispy onions, between a pillowy-soft Hawaiian sweet bun.

Ingredients

  • 6-8 Chicken Thighs
  • 14-oz. Bottle of Sesame Teriyaki Marinade, divided
  • 1 bag Pre-Shredded Coleslaw Mix
  • 1/4-1/3 cup Coleslaw Dressing (like Marie's)
  • 1 Package Crispy Fried Onions
  • 1 Package (8 count) Hawaiian Sweet Buns (like Pepperidge Farms)

Instructions

1

Marinate the chicken thighs overnight in a gallon-size zipper lock bag with 1/2-3/4 cup of the Sesame Teriyaki Marinade

2

A couple hours before service, thoroughly mix the coleslaw dressing in a mixing bowl with the bag of Pre-Shredded Coleslaw Mix, cover and refrigerate until service.

3

When the grill is ready, transfer the chicken thighs from the bag of marinade to a plate and discard the bag of marinade.

4

Grill the thighs over direct heat for about 6-7 minutes on each side until the internal temperature reads 165-170 degrees.

5

Transfer the thighs to the indirect heat side of the grill and brush one side with reserved marinade, close the lid for 1 minute. Flip the thighs and repeat.

6

Transfer thighs to a clean plate or tray.

7

Build the sandwiches by brushing the bottom bun with remaining, reserved marinade. Top with grilled chicken thigh, then coleslaw and then fried onions. Top with top bun.