Real Recipes From Real Home Cooks ®

sticky chicken naan sandwich

(8 ratings)
Blue Ribbon Recipe by
Lori McLain
Denton, TX

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!

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 @kitchencrew
(8 ratings)
cook time 10 Min
method Stove Top

Ingredients For sticky chicken naan sandwich

  • 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 package)
  • 1/4 c
    pepperoncini sandwich spread
  • 1/4 c
    red pepper relish
  • 1/2 c
    banana pepper rings, drained

How To Make sticky chicken naan sandwich

  • Plastic bag filled with marinade and chicken thighs.
    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.
  • Chicken thighs in the fridge to marinate.
    Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
  • Marinated chicken thighs skewered and on the grill.
    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.
  • Warming naan bread on the grill.
    Heat naan slightly in the microwave or on the grill to soften it slightly.
  • Pepper relish and sandwich spread on the naan.
    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.
  • Chicken thighs and pepperoncini on top of the naan.
    Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.