Cowboy Chicken Sandwich

23 mins
Serves 2
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Directions

  1. 1Mix mayonnaise, garlic, Dijon mustard, smoked paprika, parsley, chives, dill, Worcestershire sauce, chili flakes, lemon zest, and lemon juice into a bowl.
  2. 2Mix mayonnaise, garlic, Dijon mustard, smoked paprika, parsley, chives, dill, Worcestershire sauce, chili flakes, lemon zest, and lemon juice into a bowl.
  3. 3Mix mayonnaise, garlic, Dijon mustard, smoked paprika, parsley, chives, dill, Worcestershire sauce, chili flakes, lemon zest, and lemon juice into a bowl.
  4. 4Check and adjust seasoning to taste.
  5. 5Check and adjust seasoning to taste.
  6. 6Check and adjust seasoning to taste.
  7. 7Add the chicken thigh to a bowl and half of the cowboy mayonnaise.
  8. 8Add the chicken thigh to a bowl and half of the cowboy mayonnaise.
  9. 9Add the chicken thigh to a bowl and half of the cowboy mayonnaise.
  10. 10Mix to combine and marinate for 30 minutes to 24 hours.
  11. 11Mix to combine and marinate for 30 minutes to 24 hours.
  12. 12Mix to combine and marinate for 30 minutes to 24 hours.
  13. 13Preheat the oven to 190°C.
  14. 14Preheat the oven to 190°C.
  15. 15Preheat the oven to 190°C.
  16. 16Line a baking tray with parchment paper.
  17. 17Line a baking tray with parchment paper.
  18. 18Line a baking tray with parchment paper.
  19. 19Place the marinated chicken on the prepared baking tray and cook for 16-18 minutes.
  20. 20Place the marinated chicken on the prepared baking tray and cook for 16-18 minutes.
  21. 21Place the marinated chicken on the prepared baking tray and cook for 16-18 minutes.
  22. 22Combine cabbage, cucumber, chilli, mayonnaise, red wine vinegar, soy sauce, parsley, and dill in a bowl.
  23. 23Combine cabbage, cucumber, chilli, mayonnaise, red wine vinegar, soy sauce, parsley, and dill in a bowl.
  24. 24Combine cabbage, cucumber, chilli, mayonnaise, red wine vinegar, soy sauce, parsley, and dill in a bowl.
  25. 25Season to taste and store in the fridge until ready to serve.
  26. 26Season to taste and store in the fridge until ready to serve.
  27. 27Season to taste and store in the fridge until ready to serve.
  28. 28Toast rolls to liking or leave them fresh.
  29. 29Toast rolls to liking or leave them fresh.
  30. 30Toast rolls to liking or leave them fresh.
  31. 31Spread the remaining cowboy mayonnaise on both sides of the roll.
  32. 32Spread the remaining cowboy mayonnaise on both sides of the roll.
  33. 33Spread the remaining cowboy mayonnaise on both sides of the roll.
  34. 34Place the chicken on the roll and top with the cucumber and cabbage salad.
  35. 35Place the chicken on the roll and top with the cucumber and cabbage salad.
  36. 36Place the chicken on the roll and top with the cucumber and cabbage salad.
  37. 37Close the roll, slice, and dig in.
  38. 38Close the roll, slice, and dig in.
  39. 39Close the roll, slice, and dig in.

Ingredients

  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 3 g flat leaf parsley
  • 3 g flat leaf parsley
  • 3 g flat leaf parsley
  • 3 g chives
  • 3 g chives
  • 3 g chives
  • 3 g dill
  • 3 g dill
  • 3 g dill
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 2 tsp Worcestershire sauce
  • 0.5 tsp dried chilli flakes
  • 0.5 tsp dried chilli flakes
  • 0.5 tsp dried chilli flakes
  • 0.5 lemon zest and juice
  • 0.5 lemon zest and juice
  • 0.5 lemon zest and juice
  • 4 boneless and skinless large chicken thighs
  • 4 boneless and skinless large chicken thighs
  • 4 boneless and skinless large chicken thighs
  • 100 g green cabbage
  • 100 g green cabbage
  • 100 g green cabbage
  • 0.5 cucumber
  • 0.5 cucumber
  • 0.5 cucumber
  • 1 long red chilli
  • 1 long red chilli
  • 1 long red chilli
  • 1 Tbsp mayonnaise
  • 1 Tbsp mayonnaise
  • 1 Tbsp mayonnaise
  • 1 Tbsp red wine vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp red wine vinegar
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 g flat leaf parsley
  • 2 g flat leaf parsley
  • 2 g flat leaf parsley
  • 2 g dill
  • 2 g dill
  • 2 g dill
  • 2 rolls
  • 2 rolls
  • 2 rolls
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste cracked black pepper
  • to taste cracked black pepper
  • to taste cracked black pepper

Equipment

mixing bowlmicroplaneknifecutting boardbaking trayparchment paperoventongswhisk

Tips

  • adjust seasoning to taste
  • can substitute red cabbage for white
  • avoid stacking the chicken when cooking