Grilled Chicken Thigh and Avocado Sandwich

Grilled Chicken Thigh and Avocado Sandwich

Course: Main Course
Product Category: Burger Buns
Total Time: 45 minutes
Servings: 4
Print Recipe


  • 4 pieces Tribeca Oven Challah Buns
  • 4 pieces Boneless, skinless chicken thighs
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1 tbsp Red wine vinegar
  • 1/4 cup Red onions, peeled and sliced thinly
  • 1 cup Shredded carrots
  • 2 cups Cabbage shredded
  • 1/2 tsp Salt
  • 1/4 tsp Italian seasoning
  • 3 tbsp White vinegar
  • 1 tbsp Extra virgin olive oil
  • 1/4 tsp Black pepper
  • 4 tbsp Mayonnaise
  • 2 pieces Roma Tomatoes large, sliced
  • 1 piece Avocado large, skinned, pitted, and sliced


  • Preheat a grill to medium high heat.
  • Marinade: Ina gallon bag, or bowl, combine the chicken thighs, extra virgin olive oil,Italian seasoning, salt, and red wine vinegar. Mix well and let marinate for atleast 15 minutes and up to two hours.
  • Slaw: Slicecabbage into quarters and remove the core. Carefully slice, or shred thecabbage thinly. Combine the red onions, shredded carrots, salt, Italianseasoning, white vinegar, olive oil, and black pepper.
  • Buns: Slice the Tribeca Oven Challah Buns in half and lightly toast the buns over the grill until golden and crisp, or toast in a large nonstick skillet.
  • Chicken: Add the chicken to the grill and cook 5-7minutes per side, or until the chicken reaches an internal temperature of 165°F. Let rest 5 minutes before serving.
  • Sandwich: Add about 1 Tbsp. mayonnaise split on the top and bottom buns. Add the sliced tomatoes onto the bottom bun, then add the chicken on top. Place the slaw over the chicken and top the slaw with sliced avocado.

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