Test Kitchen

Marinated Chicken Sandwich

We love all kinds of chicken preparations and this one makes for a great casual brunch when you have a crowd over. This is a variation of our main marinade that we have used for years, but this has more of a kick to it, replacing the traditional ingredient of ketchup with Sriracha.


  • 4 large chicken breasts, pounded 1/2 in thin, cut into pieces the size of your buns
  • 1 cup of soy sauce
  • 1 cup of vegetable oil
  • 1 cup of Sriracha
  • 1/2 cup each of dried oregano, dried chopped onion bits, dried chopped garlic bits
  • 1 cup basil, rough chopped
  • Juice of two lemons and don’t worry about the seeds
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground pepper
  • 8 Potato rolls, toasted on the grill
  • 3 cups of Caramelized onions
  • 8 ounces of gruyere cheese, shredded
  • Dill Remoulade
  • Crisp iceberg lettuce leaves

Making it

  • Once you flattened the chicken by placing each breast in a gallon sized plastic bag, pounding it to an even 1/2 inch all around, set aside and make the marinade by whisking together the soy, oil, sriracha, dried ingredients, basil, lemon, salt & pepper, layer the chicken into the marinade let rest for 8 hours or overnight, covered and in the refrigerator
  • When its time to grill, make the onions and remoulade, set aside (you can make the remoulade the day before
  • Turn the grill to medium high, quickly toast the buns and set aside
  • Grill the chicken for 3 minutes, flip and top with some of the gruyere, cook for another 3-4 minutes with the lid closed
  • Place a few lettuce leafs on the bottom of the bun, layer the chicken on top then onions and the dill remoulade, top with the bun and serve

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