Recipe courtesy of Eddie Jackson and Alex McCoy

Jerk Chicken Banh Mi with Daikon Pickles

  • Level: Intermediate
  • Total: 25 hr 30 min (includes pickling time)
  • Active: 5 min
  • Yield: 10 sandwiches
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Ingredients

Daikon Pickles:

1 1/4 cups rice vinegar

1/4 cup brown sugar

1 pound daikon radish, julienned 

12 ounces carrot, julienned 

Jerk Chicken:

2 tablespoons ground allspice

2 tablespoons ground cinnamon 

2 tablespoons crushed red chile flakes 

2 tablespoons ground cloves 

2 tablespoons garlic powder 

2 tablespoons ground ginger 

2 tablespoons onion powder 

2 tablespoons dried oregano 

2 tablespoons ground black pepper 

2 tablespoons kosher salt

2 tablespoons dried thyme 

10 to 15 boneless chicken thighs

3 tablespoons coconut oil 

Banh Mi:

10 hoagie rolls (8-inch), split

6 avocados

40 sprigs cilantro

40 slices julienned cucumber

Directions

  1. For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.
  2. For the jerk chicken: Preheat the oven to 350 degrees F.
  3. In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.
  4. In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.
  5. Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

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