Maui Wowie Chicken Sandwich Recipe
The Maui Wowie Chicken Sandwich is a tropical-inspired delight combining tender, marinated chicken thighs with a homemade teriyaki sauce, spicy sriracha mayo, and fresh coleslaw. Enhanced by grilled pineapple rings brushed with soy sauce, this sandwich offers a perfect balance of savory, sweet, and spicy flavors, making it an irresistible casual meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (including marinating time)
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Grilling
- Cuisine: Hawaiian fusion
Ingredients
Chicken Marinade
- 2 lbs boneless chicken thighs
- 3 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/4 cup olive oil
Teriyaki Sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup low-sodium soy sauce
- 2 teaspoons onion powder
- 1.5 teaspoons sesame oil
- 2 teaspoons fresh ginger, minced
- 1/3 cup honey
- 3 tablespoons unsalted butter
- 1/2 teaspoon black pepper
- Salt to taste
Sriracha Mayo
- 1/2 cup mayonnaise
- 2–3 tablespoons Sriracha sauce
Coleslaw
- Homemade coleslaw (cabbage, carrots, dressing as preferred)
Extras
- Sliced pineapple rings, brushed with soy sauce
- Sliced green onion
- Toasted sesame seeds
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with minced garlic, low-sodium soy sauce, rice vinegar, brown sugar, kosher salt, and olive oil. Mix well to coat evenly. Cover and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to infuse and tenderize the chicken.
- Prepare Teriyaki Sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add minced garlic, onion powder, and fresh ginger, sautéing until fragrant. Stir in low-sodium soy sauce, sesame oil, honey, black pepper, and salt to taste. Bring to a simmer and cook until slightly thickened, about 5-7 minutes. Remove from heat and whisk in unsalted butter until smooth and glossy.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook the thighs for 5-7 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Brush the chicken occasionally with prepared teriyaki sauce during cooking for enhanced flavor.
- Prepare Pineapple Rings: Brush pineapple rings with soy sauce. Grill them briefly for 1-2 minutes per side until caramelized and warmed through, adding a smoky sweetness to the sandwich.
- Make Sriracha Mayo: In a small bowl, mix mayonnaise with 2 to 3 tablespoons of Sriracha sauce, adjusting the spice level to your preference.
- Assemble the Sandwich: Toast your preferred sandwich buns lightly. Spread a generous amount of sriracha mayo on the buns, place a grilled chicken thigh topped with teriyaki sauce, a slice of grilled pineapple, a helping of homemade coleslaw, and garnish with sliced green onions and toasted sesame seeds.
- Serve: Serve the Maui Wowie Chicken Sandwich immediately while warm, accompanied by your choice of side dishes.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Adjust the amount of Sriracha in the mayo to control spice level.
- Use low-sodium soy sauce in both marinade and sauce to reduce saltiness.
- Grilling the pineapple adds caramelized sweetness that complements the savory chicken perfectly.
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Homemade coleslaw can be substituted with store-bought for convenience but fresh is recommended for best texture and taste.
Find it online: https://flavorspath.com/maui-wowie-chicken-sandwich-recipe/
