Grilled Chicken Sandwich

10 minutes Prep Time
20 minutes Cook Time
4 Servings

Grilling season is upon us and we are all raving over this sandwich, perfect for any summer party or backyard BBQ! The tasty marinade to pair with this sandwich is made using Red Gold Folds of Honor Ketchup and Huy Fong Sriracha Hot Chili Sauce Ketchup. This recipe is great to make ahead of time by marinating the chicken and letting the coleslaw chill in the fridge until needed!   @rachaellsrecipes   @thefeedfeed

Ingredients

  • 1/4 cup mayonnaise
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, zested and juiced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 4 cups purple cabbage, shredded
  • 1 large carrot, grated
  • fresh cilantro or parsley, for garnish, optional
  • 1/2 cup Red Gold® 32 oz Ketchup Folds of Honor

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 minced garlic cloves
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz

  • 1 tablespoon olive oil
  • juice of 1 lime
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 pounds thin cut chicken breasts
  • sub rolls
  • thick cut pickles

Instructions

Step one

To prepare the slaw, in a small bowl, combine mayonnaise, cilantro, lime zest, lime juice, salt and pepper. In a large bowl, mix together shredded purple cabbage and carrot. Toss cabbage mixture in prepared dressing. Cover and refrigerate for at least 30 minutes.

Step two

In a medium bowl, combine the Red Gold Folds of Honor Ketchup, soy sauce, honey, garlic, ginger, Huy Fong Sriracha Hot Chili Sauce Ketchup, olive oil, lime juice, salt and pepper.

Step three

Preheat the grill over med/high. Reserve ~1/4 cup of marinade for later. Coat chicken in remaining marinade.

Step four

Grill chicken until internal temperature reaches 160°F, flipping halfway through. Grill sliced sub rolls until crunchy (~2 minutes).

Step five

Assemble sandwich – sub roll, purple coleslaw, chicken, brush on additional marinade, pickles and enjoy!