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.


  • 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)



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


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.


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


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


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.


Transfer thighs to a clean plate or tray.


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.