Jerk Chicken Banh Mi with Daikon Pickles

Name: Jerk Chicken Banh Mi with Daikon Pickles
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M1DT1H30M0.000S
Yield: 10 sandwiches
Ingredients: 1 1/4 cups rice vinegar; 1/4 cup brown sugar; 1 pound daikon radish, julienned; 12 ounces carrot, julienned; 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; 10 hoagie rolls (8-inch), split; 6 avocados; 40 sprigs cilantro; 40 slices julienned cucumber

Recipe courtesy of Eddie Jackson and Alex McCoy

Show: Food Network Star

Episode: The Perfect Match

Jerk Chicken Banh Mi with Daikon Pickles

0 Reviews

Level: Intermediate
Yield: 10 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

339

Total Fat

23

Saturated Fat

6

Carbohydrates

17

Dietary Fiber

5

Sugar

3

Protein

17

Cholesterol

84

Sodium

473

Total: 1 day 1 hr 30 min (includes pickling time)
Active: 5 min

Level: Intermediate
Yield: 10 sandwiches
Nutritional Analysis

Per Serving

Serving Size

1 of 28 servings

Calories

339

Total Fat

23

Saturated Fat

6

Carbohydrates

17

Dietary Fiber

5

Sugar

3

Protein

17

Cholesterol

84

Sodium

473

Total: 1 day 1 hr 30 min (includes pickling time)
Active: 5 min

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

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.
For the jerk chicken: Preheat the oven to 350 degrees F.
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.
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.
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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Jerk Chicken Banh Mi with Daikon Pickles

Jerk Chicken Banh Mi with Daikon Pickles

Daikon Pickles:

Jerk Chicken:

Banh Mi:

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