Mexican Grilled Chicken Sandwiches
Directions
- 1Place chicken thighs in a bag and marinate them in pickled jalapeño juice, including all the jalapeños and carrots.
- 2Vacuum seal the bag with the chicken and marinade.
- 3Marinate the chicken for about three to four hours in the refrigerator.
- 4Remove chicken thighs from the marinade.
- 5Season the chicken thighs on both sides with Fajita seasoning.
- 6Let the seasoning adhere for at least 15 minutes.
- 7Place chicken thighs on a hot Mill Scale Live Fire Table grill.
- 8Flip the chicken thighs continuously until they reach an internal temperature of about 165 degrees Fahrenheit and have a beautiful char.
- 9Place a small cast iron pan with butter on the grill to melt.
- 10Add Cholula hot sauce to the melted butter and mix to create a basting sauce.
- 11Brush the basting sauce onto the grilled chicken thighs, flipping to coat both sides if desired.
- 12Once the chicken thighs reach 165 degrees Fahrenheit, place slices of cheddar cheese on top of each piece.
- 13Grill the pickled jalapeños alongside the chicken.
- 14Toast the buns on the grill.
- 15Assemble the sandwich with a chicken thigh, grilled jalapeños, and fresh guacamole.
Ingredients
- chicken thighs
- pickled jalapeño juice
- jalapeños
- carrots
- Fajita seasoning (salt, pepper, onion, garlic, citrus)
- butter
- Cholula hot sauce
- cheddar cheese slices
- buns
- guacamole
Equipment
vacuum sealerrefrigeratorMill Scale Live Fire Tabletongssmall cast iron panspatula
Tips
- Marinate chicken thighs for about three or four hours for best flavor.
- Fajita seasoning is recommended for this recipe.
- Chicken breast can also be used, but thighs offer more flavor.
- Grill jalapeños along with the chicken for extra flavor.
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