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Spicy Grilled Chicken Recipe for Sandwiches
We love spicy chicken at our house. Occasionally we'll use a Brazilian boozy marinade, but we prefer Daddy Hinkle's. What happens when the chicken thighs are ready and I'm wandering around the kitchen yelling, "Where's your Daddy?" And Daddy (Hinkle) has left the house! It's time to get creative using the hot spices that I have! This lovely marinade is the result of our failure to shop effectively for our weekend grilling extravaganza.
Spicy Grilled Chicken Recipe for Sandwiches:
2 teaspoons Old Bay Seasoning
1 teaspoon Berbere seasoning
1 tablespoon meat tenderizer (I used Adolf's.)
2 tablespoons liquid from jalapeno slices (You may also use tabasco to taste, if you don't have jalapeno liquid.)
¼ cup Italian dressing (I used Newman's Own Lite Italian.)
¼ cup sunflower oil
¼ teaspoon chipotle pepper (optional)
juice from 1 tangerine (I used a Little Cutie.)
3 pounds chicken thighs-skinless and boneless
Mix the marinade ingredients together in a container that is large enough to hold all of the chicken. Cut the chicken thighs into smaller pieces that are about the size of a deck of cards. Add the chicken thighs to the marinade and stir them to coat each piece. Cover the chicken thighs and refrigerate. Marinate 4-24 hours. Shake the excess marinade off each piece of chicken and place them on a platter. Discard the marinade. Grill the chicken thighs using your favorite method. These are suitable for the gas or charcoal grill, broiling, or pan grilling. Cook until the thickest piece of chicken reaches 165 degrees F. when tested with an instant read thermometer.
*Chop a chicken thigh, some fresh lettuce, tomatoes, and sweet onions. Toss the ingredients with ranch dressing and wrap them up in a warm tortilla. Roll your wrap.
*Chop the chicken thigh into fine pieces. Put a bit of chicken into a taco shell, cover it with shredded cheese, shredded lettuce, and top with guacamole and salsa. Easy chicken taco!
*Grill a sliced ciabatta roll. Add mayonnaise to the roll and cover the bottom half of the bun with spinach leaves, sliced tomatoes, thinly sliced sweet onion, and dill pickle. Add a warm chicken thigh and close the sandwich.
*On a flour tortilla, sprinkle shredded cheese and melt the cheese in the microwave. Spread guacamole over the cheese and add chopped chicken. Roll up your wrap.
*On a hamburger bun, spread Thousand Island dressing. Add a warm piece of chicken and your favorite condiments.
*Grill a quesadilla using a flour tortilla, shredded cheese, chopped chicken, peppers, onions, and salsa.
We grilled our chicken over charcoal for 8 minutes on a side. They made delicious juicy sandwiches. When we grill at our house, we wring every bit of heat out of our charcoal. We also cook burgers, chops, hot dogs, or sausage after our main meat has finished cooking. This lets us have food cooked ahead for the week. We eat healthier meals when we are not getting fast food because we are too tired or pressed for time to cook. Life is better when you have good food to eat. Enjoy your sandwich meals!
Do you love the taste of charcoal grilled chicken, but you hate using lighter fluid? Try using a chimney. This is something that I learned to love when I camped with the Boy Scouts.
Weber 7447 Compact Rapidfire Chimney Starter
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Content copyright © 2015 by Connie Mistler Davidson. All rights reserved.
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