Asian BBQ Chicken Sandwich

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  • 4 boneless, skinless chicken breasts
  • 2 cups San-J Asian BBQ Sauce
  • 1 cup mayonnaise
  • 3 teaspoons San-J Tamari
  • 1 teaspoon sugar
  • 2 teaspoons fresh lime juice
  • 2 teaspoons wasabi paste (you may use more or less as desired)
  • 4 sandwich rolls with sesame seeds, split horizontally
  • 1 large ripe tomato, sliced
  • 4 iceberg lettuce leaves


Servings: 4

Place the chicken breasts in a resealable plastic bag with the San-J Asian BBQ Sauce. Marinate at least 1 hour or up to 12 hours in the refrigerator.

Preheat an indoor or outdoor grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for about 4 or 5 minutes on each side. Cook the chicken completely until there is no pink remaining in the middle. Set aside to cool slightly.

In a small mixing bowl, whisk together the mayonnaise, San-J Tamari, sugar, lime juice and wasabi paste until smooth. To assemble, spread the wasabi mayonnaise on each side of the sandwich rolls. Place 1 chicken breast in each roll and add slices of tomato and lettuce. Serve immediately.

Product Used

Asian BBQ Sauce

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Product Used

Tamari Gluten Free Soy Sauce

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