Summer Spicy Asian Chicken Sandwich BBQ Board

  • Prep + Cook Time
    45 Minutes
  • Servings
    8-12
Where to Buy

Ingredients

  • 4 packages Spicy Asian Marinated Chicken Thighs, grilled according to package directions
  • Assorted buns (Brioche, Multigrain, Seeded, etc.)
  • Assorted French Fries
  • Assorted Sliced Cheese
  • Grilled Vegetables (i.e. zucchini, red onions, and bell peppers)
  • Lettuce
  • Tomato
  • 1 bunch scallions, chopped
  • 1 can bean sprouts, drained
  • Pickled carrots (recipe below)
  • Pickled onions (recipe below)
  • 1 cucumber, sliced
  • 1 avocado, sliced
  • Asian-Style Slaw (recipe below)
  • Fried Onions
  • Kimchi, chopped
  • Frozen corn, heated
  • Pickle slices
  • Cilantro
  • Guacamole
  • Lime Wedges
  • Sriracha
  • Sriracha and/or Gochujang Aioli (recipe below)
  • Gochujang
  • Asian BBQ Sauce
  • Sweet Chili Sauce

For the Pickled Carrots

  • 1 large carrot, peeled and shredded
  • ¼ cup warm water
  • ¼ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • ¾ teaspoon Kosher salt

For the Pickled Onions

  • 1 medium red onion, peeled, halved, and sliced
  • 1 cup warm water
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons Kosher salt

For the Asian-Style Slaw

  • 2 cups shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 bunch scallions, chopped
  • 1 carrot, shredded
  • 3 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • Kosher Salt

For the Sriracha/Gochujang Aioli

  • ⅓ cup mayonnaise
  • ¼ cup mayonnaise
  • 1 ½ tablespoons sriracha or gochujang
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt

*NOTE: the above toppings are merely suggestions and a starting point for your creativity!  The topping ideas are endless!  Let your curious taste buds be your guide!

Ingredients

Preparation

    1. Assemble grilled chicken on a large platter.  Place each topping in a small bowl arranged around the chicken platter.  Fill in empty spaces with buns and fries.  Allow guests to create their own culinary adventure!

    For the Sriracha/Gochujang Aioli

    1. Combine all ingredients in a small bowl. Allow flavors to meld for at least 10 minutes, and then taste and adjust seasonings as desired.

    For the Pickled Carrots

    1. Combine water, vinegar, sugar, and salt in a small bowl. Whisk together until sugar and salt is fully dissolved.  Add shredded carrots and fully submerge.  Cover and refrigerate for at least 1 day, although they will last for a few weeks.

    For the Asian-Style Slaw

    1. Combine cabbage, scallions, and carrot in a medium mixing bowl. In a separate small mixing bowl, whisk together vinegar, oils, and brown sugar. Season generously with Kosher salt. Drizzle dressing into cabbage mixture and toss to combine. Let sit at least 30 minutes to allow flavors to meld.

    For the Pickled Onions

    1. Combine water, vinegar, sugar, and salt in a small bowl. Whisk together until sugar and salt is fully dissolved.  Add onions and fully submerge.  Cover and refrigerate for at least 1 day, although they will last for a few weeks.

    Sample Topping Combo Ideas:

    • Banh Mi – pickled carrot, fresh cucumber, cilantro, sriracha mayo
    • Korean – kimchi, scallion, avocado, gochujang aioli
    • Asian BBQ – cheddar, Asian BBQ sauce, fried onions, Asian slaw
    • California Fusion – Monterey Jack or Cheddar, avocado, bean sprouts, tomato, lettuce, pickled onion
    • Classic – Cheese, Lettuce, Tomato, Red Onion, Pickles
    • Fajita – grilled onions and peppers, corn, guacamole, lime wedges

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