Peruvian-inspired Grilled Chicken Sandwich
Ingredients:
2 tsp Citrus Ponzu Sauce
1 TBSP canola oil
2 limes
salt
pepper
1 TBSP Smoked, hot paprika
1 TBSP Aleppo pepper
4 slices of manchego cheese (or you can shred cheese from the block)
Shredded lettuce
1/2 red onion for Pickled Red onion (quick pickle instructions below)
2 tsp white vinegar
1 tsp sugar
juice from 1/2 lemon
3 green onions, chopped
Humble house Habanero Aji Sauce (I have made my own Aji sauce a few times and it never has the zing and spice I'm looking for. I tried this sauce and it worked perfectly for this sandwich)
Crispy Plantain chips
4 burger buns
Directions:
1. Pound out 4 chicken thighs so they are even size. Place in a plastic bag with 2 cap-fulls of citrus ponzu, 1 TBSP oil, juice of 1 lime. Add 1 TBSP each of salt, pepper, hot paprika, cumin and Aleppo. Set out on a rack in the fridge, uncovered for at least 4 hours.
2. About 30 minutes before grilling, make your pickled red onion. Slice 1/2 of a red onion and place in a small bowl. Add 1 tsp sugar, 2 cap-fulls of vinegar, few pinches of salt, juice of 1/2 lemon. Toss and let sit for 30 minutes on the counter.
3. Preheat your grill to medium high heat. Brush your buns with butter and toast until crispy. Remove from the grill.
4. Grill chicken a total of 15 minutes - try not to move it too much to get nice grill marks. Once chicken is cooked through, spritz with lime and top with Manchego. Close the grill to melt the cheese for 2 minutes.
4. Assemble your sandwches by drizzling some sauce on the bottom bun. Build by adding lettuce, chicken, green onion, red onion, more sauce, plantain chips, top bun!
Serve with more plantain chips on the side.
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