A perfectly grilled piece of chicken breast with a great sweet and spicy sauce on a bun. We know it’s not summer, but this sandwich is screaming to be made. And it tastes just as good, if not better, in late autumn sunshine or as a cold winter lunch. Just try.
How do you butterfly chicken breast
Chicken breast and barbecue is not really a good match. Chicken breast is just too lean to grill long. That’s why we butterfly these chicken breasts to increase the surface area and make the meat thinner. This way, you can grill it quickly so that it doesn’t have time to dry out.
Lay the chicken breast flat on your cutting board and keep the knife as horizontal as possible. Then cut the chicken breast in half to half to a centimetre from the edge. Then you can open the chicken breast and sprinkle it with sea salt and black pepper.
The easiest coleslaw
Of course, you can go all out to make the best coleslaw there is. But sometimes you just haven’t got the time, right? Just buy a bag of chopped white cabbage and mix in heavy creme, mayonnaise, a little apple cider vinegar and some black pepper. It won’t get any easier.
With 2 butterfly chicken breasts, you can make 2 huge sandwiches, but you don’t need a huge barbecue. We quickly fire up our Joe Junior for these kinds of recipes. The Junior heats up quickly and is large enough for most dishes.
When the chicken breasts start to cook on the side, it is time to brush them with the sriracha honey sauce and turn them over. Then lubricate them again and wait until the core temperature reaches 70ºC (158F). That happened in about 6/7 minutes so keep an eye on the chicken.
How much sriracha sauce you spread on your chicken breast is, of course, entirely up to you. We like sriracha, so the chicken breast may be quite shiny from the sauce. Note that the sauce is sweet and can burn quickly if you leave it too long. So wait for the sauce to bubble a bit, and then remove the chicken breast from the grates.
After that, it’s just a matter of building a sandwich. We first put a leaf of lettuce on the bun so that the sauce does not make the bread soft. Then the chicken breast is topped with a generous scoop of coleslaw. Eat it while it’s still hot.
So this is our grilled chicken sandwich with sriracha honey sauce and coleslaw. If you are going to make this sandwich, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 2 chicken breasts
- sea salt and black pepper
- 2 ciabattas
- A few leaves of lettuce
For the sauce
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tbsp sriracha
For the coleslaw
- 150 grams sliced white cabbage
- 1 tbsp mayonnaise
- 1 tbsp heavy creme
- 2 tsp apple cider vinegar
- 1 tsp sugar
- A little black pepper
- Butter the chicken breast as described above and sprinkle both sides with a bit of salt and pepper.
- Make the coleslaw by mixing the mayonnaise, heavy creme, apple cider vinegar and sugar. Season it with some black pepper. Then stir it through the white cabbage.
- Make the sriracha sauce by mixing the olive oil, honey and sriracha.
- Grill the chicken breast until the bottom is golden brown. Then brush it with the sriracha sauce and flip it.
- Grease the other side and wait until the chicken breast has a core temperature of 70ºC (158F).
- Cut open the ciabatta and top the bun with a few lettuce leaves, the grilled chicken breast and a generous scoop of coleslaw.