Grilled Asian Chicken Sandwich with Slaw

First - I'm going to talk The Walking Dead for a moment, so if you are only here for the food... skip to the next paragraph, please!! :)  All I'm going to say is this... Sunday is the final episode of the season and if you watch it like I do, you know it's gonna be INTENSE!!  I think I may have said that I read the comic, but certain things - like Andrea being with the Governor - are not in the comic book, so I really don't know how the episode is going to unravel... but OMG am I excited to see what happens!!!!  Although I don't want to the weekend to be over before it starts, I sure wish it was Sunday already!!!!!

Okay.. food talk now :)  This sandwich was fantastic!!  All my favorite flavors in one tasty sandwich... how can that be bad?  It's sort of funny, in the first 4 years that Chris and I were together, I don't think I made one sandwich (other than BLT's) for dinner, now I seem to make them about once a week.  I guess I found my inner Joey and along with it, my love for the sandwich!!  (okay, if you haven't ever watched Friends you will have no idea what I'm talking about, so just know I love sandwiches!! lol)

Hope everyone has a fantastic weekend and a Happy Easter!!  See you all on Monday!

Grilled Asian Chicken Sandwich with Slaw
Adapted from Cooking In My Yard
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts, flattened for even cooking
1 Tablespoon Hoisin sauce
1 Tablespoon pineapple juice
1 Tablespoon Sriracha
2 King's Hawaiian Sweet Buns
Lettuce (optional)
Sriracha mayo (optional)
For the slaw -
4 cups coleslaw mix
3/4 Tablespoon peanut butter
1 teaspoon mayonnaise
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 teaspoon ground ginger
1 teaspoon garlic chili sauce (Sambal Oelek)

Directions:
Mix together the hoisin, pineapple juice and Sriracha until well combined.  Place the chicken in a resealable plastic bag and pour the marinade over them.  Seal the bag and place in the refrigerator for 2 hours.

To make the slaw - in a small bowl or measuring cup, mix together the peanut butter and mayonnaise until well combined.  Slowly stir in the soy, rice vinegar, ginger and chili sauce.  Pour coleslaw mix into a large bowl and toss with the mayo mixture.  Cover and refrigerate until ready to use. (we used some of this as a side dish too, so don't be surprised if you have some left over if you only use it on your sandwiches)

Preheat grill to 375 degrees F.  Clean and oil the grill grates.  Remove chicken from bag and discard the marinade.  Place chicken over direct heat and grill 5-8 minutes per side, or until it reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest 5 minutes.  Toast buns on grill if desired.

To build the sandwich, add a layer or sriracha mayo (if using) and lettuce, top with a pieces of chicken and coleslaw.  Serve immediately and enjoy!

One Year Ago:  Spaghetti with Shrimp and Basil Mint Pesto
Two Years Ago:  Teriyaki Hoisin Sauce
Three Years Ago:  Parmesan Crusted Chicken