Sriracha Maple Grilled Chicken Sandwich with Lemonade Apple Slaw
Sweet & Spicy Comfort Food
Savory, Tangy, Sweet
For the chicken and marinade:
4 boneless, skinless chicken breasts
¼ cup maple syrup
¼ cup tamari or soy sauce
¼ cup sriracha
2 tablespoons olive oil
1 teaspoon onion powder
½ teaspoon ground cumin
Salt, to serve
Pepper, to serve
For the apple slaw:
2 Lemonade apples, sliced into matchstick strips
¼ cup fresh cilantro, minced
2 scallions, thinly sliced
1 cup shredded carrots
1 cup Brussels sprouts, shredded using a mandoline or grater
¼ cup fresh lime juice
¼ cup honey
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
Salt, to taste
Pepper, to taste
4 ciabatta rolls or other buns of choice
Olive oil, for grilling
To prepare the chicken, put chicken breasts and all marinade ingredients in a gallon-sized zipper storage bag. Shake to coat evenly. Refrigerate for at least four hours or overnight. Prepare apple slaw about 30 minutes prior to cooking chicken. Combine apples, cilantro, scallions, carrots, and Brussels sprouts in a large mixing bowl. In a separate small mixing bowl, whisk together remaining slaw ingredients to make dressing.
Pour dressing over apple-vegetable mix and toss together. Add salt and pepper to taste. Refrigerate for 30 minutes to let the flavors meld.
Using a frying pan or grill over medium-high heat, cook the chicken with marinade for about three minutes per side until charred on the outside and the internal temperature reaches 165oF. Sprinkle with salt and pepper to taste.
Slice ciabatta rolls in half, brush both sides with olive oil, and grill for one minute. Assemble sandwiches with grilled chicken topped with apple slaw. Serve immediately.