Marinate Overnight and Grill
Grilled Chicken Sandwiches
Cucumber-Radish Slaw and Potato Chips
Ingredients
- 1 cup coconut milk
- ¼ cup chopped fresh basil
- 6 boneless, skinless chicken breasts, pounded to an even thickness
- 1 cup mayonnaise
- 1 Tbsp Sriracha sauce
- 6 hamburger buns
Instructions
- Combine coconut milk and basil in a zip-top plastic bag.
- Lightly season chicken with salt and pepper.
- Place chicken in bag with coconut milk; seal bag, and turn to coat chicken. Refrigerate overnight.
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade; discard marinade.
- Grill chicken, covered with grill lid, 6 to 8 minutes per side or until done.
- Stir together mayonnaise and Sriracha; spread over bottom halves of buns.
- Top each with a chicken breast and about ¼ cup of Cucumber-Radish Slaw. Cover with bun tops.
Side Dish Ingredients
- ½ cup rice vinegar
- ¼ cup vegetable oil
- 1 tsp honey
- 1 (16-oz) pkg tricolor coleslaw mix
- 1 (10-oz) pkg shredded carrots
- 2 jalapeño peppers, seeded and minced
- ½ Hot House cucumber, quartered and thinly sliced
- 1 cup sliced radishes
- ¼ cup chopped fresh basil
- 1 (10.25-oz) bag potato chips
Side Dish Instructions
- Whisk together vinegar, oil, and honey in a large bowl.
- Add coleslaw mix, carrots, jalapeños, cucumber, radishes and basil; toss to coat.
- Season to taste with salt and pepper.
- Serve with chips.
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