Grilled Chicken Sandwich

Recipe courtesy Kurt Dammeier, Maximus Minimus
Show: Eat St. Episode: Pounds of Pulled Pork
TOTAL TIME: 1 hr 55 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

  • 3 to 5 pounds chicken thighs
    • MARINADE:
      • 8 fluid ounces lime juice
      • 3 tablespoons granulated garlic
      • 2 tablespoons oregano
      • 4 tablespoons kosher salt
      • 1 1/2 tablespoons black pepper
      • 1 tablespoon chili powder
      • 12 cups salad oil
        CHIPOTLE MAYONNAISE (FROM PURE FLAVOR COOKBOOK):
        • 1 tablespoon freshly squeezed lemon juice
        • 1 cup prepared all-natural mayonnaise
        • 12 cup sour cream
          PESTO MAYONNAISE (FROM PURE FLAVOR COOKBOOK):
          • 1 cup prepared all-natural mayonnaise
          • 3 to 4 tablespoons store-bought or homemade pesto
            FOR SERVING:
            • Artisan soft buns
            • Chipotle Mayonnaise or Pesto Mayonnaise
            • Grilled chicken thighs
            • Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)
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            Directions

            For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.

            For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree. Cook's Note: The chipotle puree can be spicy, so add less than the 3 tablespoons to reduce the heat in the mayonnaise. The remaining puree can be frozen for another use.

            Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.

            For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.

            To assemble:

            Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

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            • on May 19, 2013

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              I did everything except the pesto mayo. It was delicious. The marinade and chipotle mayo were great. I used ciabatta bread and grilled it. Nice touch. Thanks Kurt.

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