Grilled Chicken Sandwich

Name: Grilled Chicken Sandwich
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 8 servings
Ingredients: 3 to 5 pounds chicken thighs; 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; 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; 1 cup prepared all-natural mayonnaise; 3 to 4 tablespoons store-bought or homemade pesto; Artisan soft buns; Chipotle Mayonnaise or Pesto Mayonnaise; Grilled chicken thighs; Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)

Recipe courtesy of Kurt Dammeier

Watch how to make this recipe.

Grilled Chicken Sandwich

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Level: Intermediate
Yield: 8 servings

Total: 1 hr 55 min
Prep: 25 min
Inactive: 1 hr
Cook: 30 min

Level: Intermediate
Yield: 8 servings

Total: 1 hr 55 min
Prep: 25 min
Inactive: 1 hr
Cook: 30 min

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

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.
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).

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.

Grilled Chicken Sandwich

Grilled Chicken Sandwich

Marinade:

Chipotle Mayonnaise (from Pure Flavor cookbook):

Pesto Mayonnaise (from Pure Flavor cookbook):

For serving:

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