Mexican Grilled Chicken Sandwiches

180 mins
Serves 1
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Directions

  1. 1Place chicken thighs in a bag and marinate them in pickled jalapeño juice, including all the jalapeños and carrots.
  2. 2Vacuum seal the bag with the chicken and marinade.
  3. 3Marinate the chicken for about three to four hours in the refrigerator.
  4. 4Remove chicken thighs from the marinade.
  5. 5Season the chicken thighs on both sides with Fajita seasoning.
  6. 6Let the seasoning adhere for at least 15 minutes.
  7. 7Place chicken thighs on a hot Mill Scale Live Fire Table grill.
  8. 8Flip the chicken thighs continuously until they reach an internal temperature of about 165 degrees Fahrenheit and have a beautiful char.
  9. 9Place a small cast iron pan with butter on the grill to melt.
  10. 10Add Cholula hot sauce to the melted butter and mix to create a basting sauce.
  11. 11Brush the basting sauce onto the grilled chicken thighs, flipping to coat both sides if desired.
  12. 12Once the chicken thighs reach 165 degrees Fahrenheit, place slices of cheddar cheese on top of each piece.
  13. 13Grill the pickled jalapeños alongside the chicken.
  14. 14Toast the buns on the grill.
  15. 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.