David's Favorite Recipes


MAKES 6 sandwiches

Directions - Asian Slaw

In a medium-sized jar with lid, combine all the dressing ingredients. Close the lid and shake well; the mayonnaise will help emulsify the dressing. In a large bowl, toss the slaw mix with the dressing.

Directions - Buffalo Chicken Sandwiches

In a nonreactive mixing bowl or a 1-gallon sealable food storage bag, combine the chicken,  olive oil, lemon juice, and oregano. Cover or seal and marinate in the refrigerator for 3 to 4 hours.

In a small mixing bowl, combine the mayonnaise, barbecue sauce, and sriracha, Cover and set aside this Buffalo sauce in the refrigerator.

Heat a gas or charcoal grill to medium-high heat, about 400 °F.. Grill the chicken thighs 5 to 6 minutes on one side and then 3 to 4 minutes on the other side, until their internal temperature registers about 170°F on an instant-read thermometer. If you like, briefly toast the cut sides of the bun tops and bottoms on the grill.

Spread the reserved Buffalo sauce on both sides of the buns. Place the grilled chicken on the bottom bun halves. Top with the slaw and top buns.

Everybody these days seems to like spicy Buffalo-style chicken, whether it comes in the class form of wings or translated into grilled-chicken sandwiches. This recipe combines marinated and grilled boneless, skinless chicken thighs with a great-tasting slaw. The distinctive flavor punch comes from an easy-to-make Buffalo Sauce. I efficiently avoid having to shred all the vegetables for the slaw by buying packaged pre-shredded slaw vegetables, sold in the produce section of most well-stocked supermarkets.

Ingredients - Asian Slaw

¼ cup rice vinegar
3 tablespoons honey
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
½ cup peanut oil
1 tablespoon mayonnaise
3 cups prepared slaw mix

Ingredients - Buffalo Chicken Sandwiches

6 skinless boneless chicken thighs
¼ cup olive oil
Juice of ½ lemon
1 tablespoon dried oregano
6 sesame seed hamburger buns or Kaiser rolls
4 tablespoons mayonnaise
1 tablespoon barbecue sauce (preferably Sweet Baby Ray’s)
2 tablespoons Sriracha sauce or other bottled chili-garlic sauce