INGREDIENTS
- 1/4 cup sodium-reduced soy sauce
- 2 tbsp canola oil
- 1 tbsp white vinegar
- 2 tbsp brown sugar
- 2 cloves garlic minced
- 1 tbsp sesame oil
- 2 tbsp siracha divided
- 3 green onions thinly sliced
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 8 boneless skinless chicken thighs
- 3 baby bok choy washed and thinly sliced
- 2 cups red cabbage thinly shaved
- 8 brioche buns halved
Spicy Sandwich Sauce
- 1/2 cup mayonnaise
- 2 tbsp siracha (or other hot sauce)
- 2 tsp worcestershire sauce
Optional Toppings
METHOD
Chicken Thighs
- 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.
- Transfer to plate, cover and rest for 10 minutes
Spicy Sandwich Sauce
- In small bowl, combine mayonnaise, Sriracha and Worcestershire sauce. Cover and refrigerate for later use.
- 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.