Thai Grilled Chicken Sandwich
This Thai Grilled Chicken Sandwich delivers bold and vibrant flavors through succulent grilled chicken marinated in a blend of Thai red curry paste, coconut milk, and fresh herbs. Easy and quick to prepare, it balances sweet, spicy, and savory notes with crunchy vegetables and optional creamy or spicy spreads. Perfect for a satisfying lunch or dinner, this recipe brings an authentic taste of Thailand to your kitchen with customizable options for different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including minimum marinating time)
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free (use gluten-free bread and substitute fish sauce with gluten-free tamari if needed)
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs or breasts
- 2 tablespoons Thai red curry paste
- 1/2 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Bread and Toppings
- 2 baguette loaves or soft sandwich rolls
- 1/2 cucumber, thinly sliced
- 1 medium carrot, peeled into ribbons
- 1/4 cup fresh cilantro leaves
- Mayonnaise or Thai chili sauce (optional, for spreading)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the Thai red curry paste, coconut milk, fish sauce, brown sugar, lime juice, minced garlic, and grated ginger until smooth and well combined. This mixture will infuse the chicken with rich Thai flavors.
- Marinate the Chicken: Place the chicken thighs or breasts into a zip-top bag or shallow dish and pour the marinade over them. Ensure each piece is evenly coated. Seal and refrigerate for at least 30 minutes, or preferably a few hours to deepen the flavor.
- Preheat the Grill: Heat your grill or grill pan to medium-high. This temperature will give you attractive grill marks and help caramelize the sugars in the marinade.
- Grill the Chicken: Place the marinated chicken on the grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F (75°C). Avoid flipping too frequently to achieve a perfect sear and retain juiciness.
- Prepare the Sandwich: Slice your bread and spread mayonnaise or Thai chili sauce if desired. Layer the grilled chicken with cucumber slices, carrot ribbons, and fresh cilantro leaves. Gently press the sandwich together and serve immediately.
Notes
- Marinate chicken overnight if possible to develop a richer flavor.
- Adjust the amount of red curry paste to control spice levels according to your taste.
- Use fresh herbs like cilantro or mint to add brightness and freshness.
- Handle chicken with tongs to avoid piercing and locking in its juices.
- Lightly toast or grill the bread separately for added crunch and warmth.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: Thai grilled chicken sandwich, Thai sandwich, grilled chicken, Thai red curry, easy sandwich recipe, spicy chicken sandwich
Find it online: https://marygourmet.com/thai-grilled-chicken-sandwich/