sticky chicken naan sandwich

Name: Sticky Chicken Naan Sandwich
Cook time: 10 min
Cuisine: American
Ingredients: 1 1/2 pound(s) boneless chicken thighs, cut in 1" wide strips; 1/4 cup(s) soy sauce; 2 tablespoon(s) honey; 1/4 cup(s) sesame oil; 1 tablespoon(s) minced garlic; 1 tablespoon(s) rice wine vinegar; 1/4 teaspoon(s) ginger; 1 package(s) naan flatbreads (come two in a package); 1/4 cup(s) pepperoncini sandwich spread; 1/4 cup(s) red pepper relish; 1/2 cup(s) banana pepper rings, drained

(8 RATINGS)

2.86K Pinches 11 Photos

Lori McLain

Denton, TX

Updated on Apr 3, 2023

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

Rate

Blue Ribbon Recipe

This chicken sandwich is a very flavorful sandwich. The chicken thigh marinade is filled with Asian flavors. It is heavy on sesame oil, so if that's not your favorite we suggest cutting back a little. You can use the marinade on chicken breasts, steak, or pork, too. Filled with texture, we liked Lori's twist on her take-out favorite. We found round pieces of Naan bread and opted to use those for this recipe.

— The Test Kitchen

prep time

cook time 10 Min

method Stove Top

yield

Ingredients

1 1/2 pounds boneless chicken thighs, cut in 1" wide strips
1/4 cup soy sauce
2 tablespoons honey
1/4 cup sesame oil
1 tablespoon minced garlic
1 tablespoon rice wine vinegar
1/4 teaspoon ginger
1 package naan flatbreads (come two in a package)
1/4 cup pepperoncini sandwich spread
1/4 cup red pepper relish
1/2 cup banana pepper rings, drained

How To Make sticky chicken naan sandwich

Step 1

In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, and ginger. Place chicken thigh strips in a bag of marinade.

Step 2

Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
Step 3

Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat for 9-10 minutes, until chicken is cooked through, turning about three times.
Step 4

Heat naan slightly in the microwave or on the grill to soften it slightly.
Step 5

If needed, cut each naan into 4 lengthwise pieces to fit sticky chicken strips. Spread the bottom pieces with a little pepperoncini spread, then pepper relish.
Step 6

Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.
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