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Grilled Thai Chicken Sandwich

September/October 2012

Your rating: None Average: 3.8 (17 votes)

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.


Grilled Thai Chicken Sandwich Recipe

Makes: 5 servings

Active Time:

Total Time:

Ingredients

  • 1/2 cup “lite” coconut milk
  • 1/4 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 1/2-inch-thick rounds
  • 2 tablespoons chopped fresh cilantro

Preparation

  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 1 1/2 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 1 1/2 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 1/2 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.

Tips & Notes

  • Tip: 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.

Nutrition

Per serving: 410 calories; 17 g fat (3 g sat, 5 g mono); 38 mg cholesterol; 44 g carbohydrates; 1 g added sugars; 25 g protein; 4 g fiber; 447 mg sodium; 358 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (22% dv)

Carbohydrate Servings: 3

Exchanges: 3 starch, 2 lean meat, 3 fat


More From EatingWell

Recipe Categories

Ethnic/Regional
Thai
Ease of Preparation
Easy
Total Time
45 minutes or less
Main Ingredient
Chicken
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Season
Spring
Summer

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