Since the basting marinade already contains oil, skip greasing the grill; too much oil causes flare-ups.
- 4 Boneless skinless chicken thighs
- 1/4 Cup soy sauce
- 1/4 Cup lime juice
- 1 Tablespoon sesame oil
- 1 Tablespoon finely minced, peeled ginger
- 2 cloves of garlic, minced
- 1/4 Teaspoon hot pepper flakes
- 1 red pepper, quartered and seeded
- 4 sandwich rolls
- lettuce leaves
- avocado slices
- cucumber slices
Place the chicken in a plastic re-sealable bag.
Whisk the soy sauce with the lime juice, sesame oil, ginger, garlic and hot pepper flakes.
Pour half the mixture over the chicken.
Let stand for 30 minutes.
Preheat the grill to medium-high; lightly coat the grate with cooking oil.
Remove the chicken from the marinade; discard the used marinade.
Cook the chicken and the red pepper, turning and basting with the reserved soy mixture, for 15 to 20 minutes or until cooked through.
Arrange the chicken and red pepper on a roll with lettuce, cucumber and avocado.
Cut in half and serve.