Grilled and glazed . . .
Every 4th of July, my husband and I order take-out BBQ: pulled pork, short ribs, and one other protein—maybe brisket, maybe a couple house-made grilled sausages. But whatever the selection, I always insist on a giant bowl of fresh, crisp greens to serve with the meat. I absolutely love a piece of grilled and glazed meat, served with a side of crunchy veg. And that was the inspiration for these Chicken Teriyaki Sandwiches.
Juicy grilled chicken cutlets glazed in a sticky-sweet teriyaki sauce, topped with fresh cabbage slaw and sandwiched between two toasty slices of milkbread. The smoke and char from the grill combines with the sweet and salty sauce and the tangy crunch of the slaw to create a truly delicious. Sandwich it between mayo-slathered toast, and you literally can’t put it down.
If you’re like most Americans, you grew up eating chicken teriyaki stir-fry prepared with overly-sweet sauce from a jar. American teriyaki sauce may or may not contain pineapple juice, fresh garlic, and ginger, but is always made with soy sauce and a fair amount of sugar, and thickened with cornstarch. By contrast, the traditional Japanese version simply contains equal parts soy sauce, mirin, and sake. Sugar is added to taste, and there is no added cornstarch, so the resulting glaze is much thinner. I’m usually the first to revert back to an international dish’s traditional roots; I rarely opt for the Americanized version of anything. But in this case, I wanted a sticky sweet glaze that would cling to the chicken and contrast with the acidic, crunchy slaw . . . so while I didn’t use pineapple juice, I did choose the American approach to this sauce.
Whether you’re looking for a dish for your next weekend grill-out or inspiration for a 4th of July celebration, I hope you enjoy these Chicken Teriyaki Sandwiches! At the end of the day, you’re talking about grilled and glazed chicken served with crunchy veg and toasty bread with a side of mayo—and it doesn’t get much better than that.
Enjoy!
Chicken Teriyaki Sandwiches
(Serves 4)
½ cup low-sodium soy sauce
6 tablespoons light brown sugar
3 tablespoons rice vinegar, divided
2 garlic cloves, grated
1 ½ teaspoons grated ginger
1 pound chicken breast, butterflied and pounded to ¼-inch thick
2 cups thinly sliced cabbage (preferably red and green mixed)
1/4 cup thinly sliced red onion
2 teaspoon Diamond Crystal kosher salt, divided
1 teaspoon cornstarch
8 slices Japanese milk bread, toasted
¼ cup mayonnaise
Special equipment: grill or grill pan
Method
In a large bowl, whisk together soy sauce, brown sugar, 2 tablespoons rice vinegar, garlic, ginger, and ¼ cup water. Add chicken breasts and turn to coat in marinade. Cover and refrigerate for at least 1 hour and up to overnight.
In a small bowl, toss together cabbage, red onion, 1 teaspoon kosher salt, and remaining tablespoon rice. Set aside.
In a small pot, stir cornstarch with 1 teaspoon cold water until dissolved. Remove chicken from the marinade and set aside, then add the marinade to the pot and bring to a boil over medium heat, stirring. Cook until thick enough to coat the back of a spoon, 2-3 minutes. Remove the sauce from the heat.
Heat the grill to medium-high heat and lightly oil the grill grates. Grill chicken until cooked through, turning once and basting the grilled sides with thickened sauce, 8-10 minutes. Remove to a plate and keep warm.
Spread 1 tablespoon mayo on each of 4 of the toasted bread slices. Sprinkle each with ¼ teaspoon kosher salt, then top with a piece of chicken, a generous handful of slaw, and another slice of bread. Serve immediately.
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