Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound(s) boneless chicken thighs, cut in 1" wide strips
  • 1/4 cup(s) soy sauce
  • 2 tablespoon(s) honey
  • 1/4 cup(s) sesame oil
  • 1 tablespoon(s) minced garlic
  • 1 tablespoon(s) rice wine vinegar
  • 1/4 teaspoon(s) ginger
  • 1 package(s) naan flatbreads (come two in a package)
  • 1/4 cup(s) pepperoncini sandwich spread
  • 1/4 cup(s) red pepper relish
  • 1/2 cup(s) banana pepper rings, drained

Instruction

  • In a large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.
  • Place chicken thigh strips in bag of marinade. Seal and place in a flat pan in the fridge to marinate for 30-60 minutes.
  • Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9-10 minutes, until chicken is cooked through, turning about three times.
  • Heat naan slightly in the microwave or on the grill to soften slightly.
  • Cut each naan into 4 lengthwise pieces to fit sticky chicken strips.
  • Spread bottom pieces with a little pepperoncini spread, then pepper relish.
  • Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.