Grilled chicken thigh sandwiches with bok choy slaw

A delicious barbecue that will make the whole family happy.


Spicy Sandwich Sauce

Optional Toppings


Chicken Thighs

  1. Place chicken onto greased grill over medium-high heat. Close lid and grill, flipping occasionally, until charred and cooked through (when instant-read thermometer inserted into thickest part of chicken reads 165F (74C), about 12-15 minutes.
  2. Transfer to plate, cover and rest for 10 minutes

Spicy Sandwich Sauce

  1. In small bowl, combine mayonnaise, Sriracha and Worcestershire sauce. Cover and refrigerate for later use.
  2. In bowl, combine soy sauce, canola oil, vinegar, brown sugar, garlic, sesame oil, green onions, salt and pepper. Mix thoroughly. Move 1/4 cup of marinade to separate bowl for other use; set aside. Add chicken thighs to remaining marinade; stir to coat. Cover and refrigerate for minimum 1 hour or overnight.

Meanwhile, combine baby bok choy, cabbage and remaining marinade. Toss to coat.

Assembly: Slather Spicy Sandwich Sauce onto buns. Top with chicken and slaw. Serve immediately.