Spicy Thai Pulled Chicken Sandwiches
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- Level
- very easy
- Marinate Time
- 30 mins
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- ¼ cup
- rice vinegar
- 60 mL
- 2 tbsp
- lime zest
- 30 mL
- 1 tbsp
- fish sauce
- 15 mL
- 1 tbsp
- grated fresh ginger
- 15 mL
- 1 tbsp
- Thai chili garlic sauce (such as sambal oelek)
- 15 mL
- 1 tbsp
- honey
- 15 mL
- 6
- boneless, skinless chicken thighs
- 4½ cups
- loosely packed baby spinach, finely chopped
- 1.125 mL
- ½ cups
- diced mango
- 125 mL
- ¼ cup
- roughly chopped cilantro, plus more for garnish
- 60 mL
- 4
- Sensations by Compliments Deluxe Hamburger Buns
- 1
- tomato, sliced
- lime wedges, to serve
Directions
Step 1
Whisk together rice vinegar, lime zest, fish sauce, ginger, Thai chili garlic sauce and honey in small bowl. Reserve ⅓ cup (75 mL) mixture (cover and keep chilled if marinating chicken overnight). Pour remaining marinade into large zip-top bag. Add chicken and turn to coat. Seal bag and marinate in refrigerator 30 min., or up to 8 hr.
Step 2
Remove chicken from bag (discard marinade). Place chicken on grill preheated to medium-high. Grill 5 to 6 min. per side, or until instant-read thermometer registers 165˚F (74˚C) in thickest part of thigh. Remove from grill; let rest 5 min. Use two forks or hands to shred chicken into large bowl. Stir in spinach, mango and cilantro. Set aside.
Step 3
Bring reserved ⅓ cup (75 mL) marinade to a boil in small saucepan over medium-high heat. Simmer until slightly thickened, about 1 min. Cool until warm. Pour over shredded chicken mixture; toss to combine.
Step 4
Toast buns on grill. Tuck chicken mixture, tomato and cilantro garnish into buns. Serve with lime wedges.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 410
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 52 g
- Fibre:
- 3 g
- Sugar:
- 15 g
- Cholesterol:
- 80 mg
- Protein:
- 29 g
- Sodium:
- 910 mg
