Recipe courtesy of Kurt Dammeier

Grilled Chicken Sandwich

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 8 servings
Share This Recipe

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 (7-ounce) can chipotle chiles in adobo sauce

4 cloves garlic

4 teaspoons firmly packed brown sugar

Kosher salt

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)

Directions

  1. 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. 
  2. For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree.
  3. 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. 
  4. For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container. 
  5. 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).

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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.