Malaysian Chicken Recipe
Grilled skin-on chicken breast marinated in a hoisin and ginger glaze. Served with mayonnaise, lettuce, red onion, jicama, and grilled pineapple on a brioche bun.
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Ingredients
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Marinade
Chicken and Toppings
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a bowl, combine hoisin sauce, grated ginger, minced garlic, soy sauce, sesame oil, honey, and black pepper. Mix well until all ingredients are thoroughly combined.
- 2
Marinate the Chicken
Place the skin-on chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Grilling the Chicken
- 3
- 4
- 5
Remove and Rest
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Assembling the Sandwich
- 6
Prepare the Buns
While the chicken is resting, slice the brioche buns in half and toast them lightly on the grill for about 1-2 minutes until golden brown.
- 7
Build the Sandwich
Spread a generous amount of mayonnaise on the bottom half of each toasted brioche bun. Layer with shredded lettuce, sliced red onion, julienned jicama, and grilled pineapple slices. Place the grilled chicken on top and cover with the top half of the bun.
- 8
Serve
Serve the Malaysian Chicken sandwiches immediately while hot, with any remaining toppings on the side.