Recipe Image

Grilled Thai Chicken Sandwich

  • 45 m
  • 45 m
EatingWell Test Kitchen
“Juicy grilled chicken, onions and peppers combine with a Thai-inspired sauce in this chicken sandwich recipe. We love how the flatbreads made from whole-wheat dough sop up the extra sauce. If you have one large (12-ounce) chicken breast instead of two smaller (6-ounce) ones, cut it in half horizontally before grilling so the chicken cooks in the time specified in this recipe.”

Ingredients

    • ½ cup “lite” coconut milk
    • ¼ cup smooth natural peanut butter
    • 2 tablespoons lime juice
    • 2 tablespoons chile-garlic sauce, divided
    • 1 tablespoon reduced-sodium soy sauce
    • 1 pound prepared pizza dough, preferably whole-wheat
    • 1 tablespoon canola oil, divided
    • 2 6-ounce boneless, skinless chicken breasts
    • 1 large red bell pepper, quartered
    • 1 large onion, sliced into ½-inch-thick rounds
    • 2 tablespoons chopped fresh cilantro

Directions

  • 1 Preheat grill to medium-high.
  • 2 Whisk coconut milk, peanut butter, lime juice, 1 tablespoon chile-garlic sauce and soy sauce in a bowl until well combined.
  • 3 Working on a lightly floured surface, divide dough into 5 equal pieces. Roll each piece into a 6-inch disk with a rolling pin or press into a disk with your hands. Using 1½ teaspoons oil, brush one side of each disk.
  • 4 Oil the grill rack (see Tip); place the dough, oiled-side down, on the grill and cook until light brown and puffed, 1 to 2 minutes. Brush the dough with the remaining 1½ teaspoons oil, flip and grill until cooked through, but still a little soft, 1 to 2 minutes more. Wrap in foil to keep warm.
  • 5 Brush chicken with the remaining 1 tablespoon chile-garlic sauce. Place the chicken, bell pepper and onion on the grill. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 14 minutes. Grill the pepper and onion, turning once, until lightly charred and cooked through, 8 to 10 minutes.
  • 6 Slice the pepper and onion. Toss with ½ cup of the reserved dressing in a medium bowl. When the chicken is cool enough to handle, slice or shred into bite-size pieces. Top flatbreads with equal portions of the vegetables and chicken; drizzle with the remaining dressing and sprinkle with cilantro. Fold to eat.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
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