Game Day Grilled Tandoori Chicken Sandwich with Spicy Slaw
Discover this game-day inspired Tandoori Chicken Sandwich recipe with a spicy slaw and naan bread, perfect for your next tailgate party. A tasty twist on street food.
Allergens
Dairy (Greek yogurt and mayonnaise in Spicy Slaw)
Ingredients
- 2 large boneless, skinless chicken breasts 1/4 cup tandoori paste 1/4 cup Greek yogurt 1 tablespoon vegetable oil 4 pieces of naan bread 1 recipe Spicy Slaw (see below) Fresh cilantro leaves, for garnish Spicy Slaw: 2 cups shredded cabbage 1/4 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon hot sauce (e.g., Sriracha)
Instructions
- In a large bowl, combine the tandoori paste and Greek yogurt. Rub the mixture evenly over both chicken breasts, covering all surfaces. Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat a grill or grill pan to medium high heat. Brush the vegetable oil onto the grates or pan to prevent sticking.
- Grill the marinated chicken breasts for about 6 7 minutes per side, or until fully cooked and reaches an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Assemble the sandwiches by placing a portion of sliced chicken on each piece of naan, followed by a generous scoop of Spicy Slaw. Garnish with cilantro leaves and serve immediately.
Chef’s Insight
Feel free to adjust the spice level of the slaw to your preference by adding more or less hot sauce.
Notes
Pair this sandwich with your favorite game day sides, like chips or pretzels.