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Teriyaki Chicken Sandwiches served and ready to eat.
Dr. J’s Kitchen

Teriyaki Chicken Sandwiches

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Grilled teriyaki chicken thighs on toasted brioche buns with quick pickles and a creamy teriyaki-sriracha dressing.
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Servings: 4 sandwiches
Course: Main Course
Cuisine: Asian, Japanese
Ingredients Method Video

Ingredients
  

  • 4 boneless, skinless chicken thighs, trimmed
  • 1/4 cup olive oil
  • Kosher salt and ground black pepper, to taste
  • 4 brioche buns, toasted
  • Mayonnaise, teriyaki glaze and sriracha, for sandwich dressing
  • 1/2 cup sherry
  • 1 cup low-sodium tamari or soy sauce
  • 1 cup pineapple juice
  • 1 (3-inch) piece fresh ginger, peeled and sliced
  • 4 tablespoons light brown sugar
  • 2 tablespoons honey
  • 1/4 cup hoisin sauce
  • Pinch red pepper flakes
  • 1/2 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup rice vinegar
  • 3/4 teaspoon kosher salt
  • 4 tablespoons superfine sugar
  • 1/2 large English cucumber, thinly sliced
  • 1/2 medium serrano pepper, sliced

Method
 

  1. For the quick pickles, combine rice vinegar, salt, sugar, cucumber and serrano in a bowl. Refrigerate at least 1 hour.
  2. For the teriyaki sauce, combine sherry, tamari, pineapple juice, ginger, brown sugar, honey, hoisin and red pepper flakes in a saucepan. Bring to a boil, then simmer 15–20 minutes until reduced by half.
  3. Mix cornstarch and water, stir into the sauce and boil 2–3 minutes until thickened. Remove ginger.
  4. Preheat an indoor or outdoor grill to medium-high. Toss chicken with olive oil and season with salt and pepper.
  5. Grill chicken 5–6 minutes per side. After flipping, glaze with teriyaki sauce; flip once more, glaze the other side and cook 1 minute longer. Rest 5 minutes.
  6. Toast brioche buns. Build sandwiches with chicken, quick pickles and a dressing made from equal parts mayonnaise and teriyaki glaze plus a dash of sriracha. Drizzle with reserved teriyaki sauce.

Video

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