These Sticky Chicken Naan Sandwiches are a delicious fusion of flavors. The marinated and grilled chicken thighs are sticky, sweet, and slightly spicy, perfectly complemented by the freshness of the veggies and the creaminess of the spicy mayo. A delightful sandwich for any occasion!
Ingredients: 4 boneless, skinless chicken thighs. 1/4 cup soy sauce. 2 tablespoons honey. 2 tablespoons brown sugar. 2 tablespoons rice vinegar. 1 teaspoon ginger, minced. 1 teaspoon garlic, minced. 1/2 teaspoon red pepper flakes. 4 naan bread. 1 cup shredded lettuce. 1/2 cucumber, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. Salt and pepper to taste. Cooking oil.
Instructions: To make the marinade, mix the soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes in a bowl with a whisk. Put the chicken thighs in a plastic bag that can be closed again and again, and pour the marinade over them. Put the bag in the fridge for at least 30 minutes, or overnight for better taste. Warm up your grill or grill pan on the stove by setting it on medium-high heat. To keep things from sticking, brush them with cooking oil. Take the chicken out of the marinade and let the extra sauce drip off. Grill for 5 to 7 minutes on each side, or until the chicken is fully cooked and has a caramelized look. Take it off the heat and let it rest for a few minutes. Then cut it into thin slices. To make spicy mayo, mix the Sriracha sauce and mayonnaise in a small bowl. Warm the naan bread up on the grill or in the oven for a short time before putting the sandwiches together. Cover each naan with a thick layer of spicy mayo. Cover each naan bread with a handful of shredded lettuce. Then add slices of cucumber and red onion. Cut up grilled chicken and put it on top of the. To make a sandwich, fold the naan bread over the fillings and use toothpicks to hold it together if needed. Sticky Chicken Naan Sandwiches are ready to eat right away.
