Sticky Chicken Naan Sandwich

Lori McLain


I was inspired to make a sandwich out of some great chicken thighs I got on sale....SO instead of my ususal bbq ....I decided on a take-off on the different chicken dishes at my local chinese restaurants...all on a soft Naan bread cushion !

pinch tips: How to Carve a Whole Chicken



10 Min


Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This sandwich is incredible! We fell in love with the chicken marinade and can't wait to do some experimenting with it in other dishes as well. This yummy recipe is truly a delight for the senses... bravo.


1 1/2 lb
boneless chicken thighs, cut in 1" wide strips
1/4 c
soy sauce
2 Tbsp
1/4 c
sesame oil
1 Tbsp
minced garlic
1 Tbsp
rice wine vinegar
1/4 tsp
1 pkg
naan flatbreads ( come two in a pkg.)
1/4 c
peperoncini sandwich spread
1/4 c
red pepper relish
1/2 c
banana pepper rings, drained

Directions Step-By-Step

In large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.
Place chicken thigh strips in bag of marinade. Seal and place in flat pan in fridge to marinade for 30-60 minutes.
Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
Heat naan slightly in microwave or on grill to soften slightly.
Cut each naan into 4 lengthwise pieces to fit sticky chicken strips.
Spread bottom pieces with a little pepproncini spread, then pepper relish.
Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.

About this Recipe

Course/Dish: Chicken, Sandwiches
Main Ingredient: Chicken
Regional Style: American
Collection: World Food Champs
Hashtags: #sandwich, #Naan