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Chicken Teriyaki Sandwich Recipe

Japanese-inspired · Main course · 27 min total

A savory-sweet chicken teriyaki sandwich with grilled chicken, caramelized teriyaki glaze, and crunchy slaw, perfect for a quick lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 4 hamburger buns, split and toasted
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon mayonnaise
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together soy sauce, mirin, brown sugar, ginger, and garlic to make the teriyaki marinade.
2. Place chicken thighs in a resealable bag, pour in half the marinade, seal, and refrigerate for at least 30 minutes (or up to 4 hours). Reserve remaining marinade for glaze.
3. Meanwhile, prepare the slaw: In a bowl, combine shredded cabbage and carrots. In a small bowl, whisk rice vinegar, sesame oil, and mayonnaise. Pour over slaw, toss, and season with salt and pepper. Set aside.
4. Heat vegetable oil in a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for 5-6 minutes per side, until charred and cooked through (internal temp 165°F).
5. While chicken cooks, pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer until thickened, about 2-3 minutes.
6. Brush cooked chicken with the thickened teriyaki glaze on both sides.
7. To assemble: Place a chicken thigh on each bun bottom. Top with slaw and bun top. Serve immediately.

Tips

• For extra flavor, toast the buns with a little butter.
• You can use chicken breast instead of thighs, but adjust cooking time to avoid drying out.
• Leftover chicken can be sliced and used in salads or rice bowls.

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