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Asian-Lime Grilled Chicken Sandwich

Recipe Source by the Perdue Farms Culinary Team

Asian-Lime Grilled Chicken Sandwich

Recipe Source by the Perdue Farms Culinary Team

Tender grilled chicken thigh meat lends depth and richness to this casual dinnertime recipe, where lime, ginger, soy sauce and garlic come together in a sensational marinade. Serve chicken on buns or in lettuce wraps.

Recipe Quick Facts

Prep
10
Minutes .
Cook
20
Minutes .
Makes
2
Servings .
The link to Asian-Lime Grilled Chicken Sandwich has been copied

Ingredients

Ingredients

  • 4 Perdue Harvestland Organic Boneless Skinless Chicken Thighs
  • 1 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 red pepper, quartered and de-seeded
  • Lettuce leaves
  • Cucumber slices
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1 tablespoon finely minced, peeled ginger
  • 1/4 teaspoon hot pepper flakes
  • 4 sandwich rolls
  • Avocado slices

Made with Our

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

Your Price

Limited Time Only Save 27%
Regular Price $35.99 Sale Price $25.99 Each
avg/ea
Approx. 3-lb. pack of tender, tasty organic chicken thighs ― portioned into three 1-lb. pouches

Your Price

$27.99 Each
avg/ea

Step 1

Recipe step image

Step 1

Place the chicken in a plastic re-sealable bag. Whisk the soy sauce with the lime juice, sesame oil, ginger, garlic and hot pepper flakes. Pour half the mixture over the chicken. Let stand for 30 minutes.

TIP: Use low-sodium soy sauce.

Step 2

Recipe step image

Step 2

Preheat the grill to medium-high; lightly coat the grate with cooking oil. Remove the chicken from the marinade; discard the used marinade. Cook the chicken and the red pepper, turning and basting with the reserved soy mixture, for 15 to 20 minutes or until cooked through. Cool slightly.

TIP: Since the basting marinade already contains oil, skip greasing the grill; too much oil causes flare-ups.

Step 3

Recipe step image

Step 3

Arrange the chicken and red pepper on a roll with lettuce, cucumber and avocado. Cut in half and serve.

TIP: Make this low carb by serving chicken in large lettuce leaves instead of sandwich rolls.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS