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Peruvian Grilled Chicken Sandwich

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52 weeks of cooking – Peruvian

The Zodiac has a great barbeque, the best one I’ve worked with on tall ships. Some of the grills I’ve worked with in the past have been very small. On Bounty her grill was no where near big enough to feed the whole crew, let alone a quarter of them at a time. I would precook my meat and then put it on the grill to caramelize it and dinner would just be a slower affair with everyone hanging out on deck. Sorlandet had a better one, medium sized, but I never got the chance to use that one because we didn’t anchor often, but still would have been hard with feeding 65 people. Gulden Leeuw had a small grill, but we only used it for the crew on evenings where the students were away.

Now on Zodiac during the summer I grill a lot, I try to grill at least once a trip maybe twice if it’s longer, but I wait until I know I have good weather coming my way. I do a lot of burgers on the grill, it’s the perfect thing for the summer, but they cook so quickly and I’m left with a lot of hot coals that are just go to waste. When I make my menu plan I try to take that into account, if I grill for dinner I plan for a lunch the following day that has an element that is pre grilled. It often ends up being a meat element for a sandwich that gets half cooked, but that’s perfect, because the next day I need to heat it up for lunch anyway and then it won’t be over cooked. I’m pretty particular about my menu planning so sometimes this can be a challenge to find the right item to fit in, but I usually manage it.

This is one of my favorite ways to prepare chicken for the grill, I usually use a whole chicken but this time I wanted to put those flavors into a sandwich. Boneless, skinless chicken thighs get an overnight bath of beer, paprika, oregano, cumin and lime making for a earthy yet bright flavored chicken. After grilling the thighs get put into a roll with a spicy cilantro sauce, pickled red onions, avocado and some lettuce for a little crunch. This is one of those sandwiches that sticks in your memory and you’ll want to eat again and again.

The recipe that follows is on the large size, it’s meant to feed over 30 people. You can easily divide the recipe by 4 to get a more manageable size for home, closer to 4 pounds of chicken instead of 14.

 












Peruvian Grilled Chicken Sandwich


Ingredients

Chicken Marinade

  • zest and juice of 12 limes
  • 4 tbsp. cumin
  • 3 tbsp. granulated garlic
  • 3 tbsp. oregano
  • 2 tbsp. paprika
  • 2 tbsp. salt
  • 12 oz yellow beer
  • 1/4 c soy sauce
  • 2 capfuls liquid smoke
  • 14 lb boneless, skinless chicken thighs (about 60 pieces)

Roasted Jalapeno Cilantro Sauce

  • 6 large jalapeños
  • 3 c cilantro
  • 6 green onions
  • 4 garlic cloves
  • 1 c mayo
  • 1/2 c sour cream
  • zest and juice of 3 limes
  • 2 tsp. salt

Pickled Red Onion

  • 3/4 c apple cider vinegar
  • 1/2 c hot water
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 2 red onions, sliced thing

Sandwich Assembly

  • ciabatta rolls
  • avocado
  • romaine lettuce

Directions

Chicken Marinade

  1. Mix all of the ingredients for the marinade together with the chicken thighs, let this marinade for at least 8 hours in the refrigerator, best if left overnight.

Roasted Jalapeno Cilantro Sauce

  1. Broil the jalapenos on a sheet tray lined with tin foil, keep an eye on them and rotate once one side is blackened. Continue until the peppers are evenly black, place into a bowl and cover with a lid of plastic wrap. As they cool they are also steaming allowing for their skins to be easily removed. Remove all of the black skin from the peppers and scrap out their seeds.
  2. Place all of the ingredients for the sauce into a food processor and blend till smooth. Taste and adjust seasoning if necessary, chill until ready to assemble.

Pickled Red Onion

  1. Mix everything together minus the red onions, stir to dissolve the sugar and salt. Add the sliced onions and toss to coat, allow to sit for at least 1 hour before assembly sandwiches.

Sandwich Assembly

  1. Grill the chicken over hot coals or under a broiler until it reaches an internal temperature of 160F and has crispy dark edges.
  2. Slice open your rolls, slather both sides with sauce and layer with chicken, avocado slices, pickled red onion and romaine lettuce.

For more click to continue on to http://www.seasonedatsea.com

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Peruvian Grilled Chicken Sandwich

in Firehose/Headline Feed/Latest/Rotator/Seasoned At Sea by

52 weeks of cooking – Peruvian

The Zodiac has a great barbeque, the best one I’ve worked with on tall ships. Some of the grills I’ve worked with in the past have been very small. On Bounty her grill was no where near big enough to feed the whole crew, let alone a quarter of them at a time. I would precook my meat and then put it on the grill to caramelize it and dinner would just be a slower affair with everyone hanging out on deck. Sorlandet had a better one, medium sized, but I never got the chance to use that one because we didn’t anchor often, but still would have been hard with feeding 65 people. Gulden Leeuw had a small grill, but we only used it for the crew on evenings where the students were away.

Now on Zodiac during the summer I grill a lot, I try to grill at least once a trip maybe twice if it’s longer, but I wait until I know I have good weather coming my way. I do a lot of burgers on the grill, it’s the perfect thing for the summer, but they cook so quickly and I’m left with a lot of hot coals that are just go to waste. When I make my menu plan I try to take that into account, if I grill for dinner I plan for a lunch the following day that has an element that is pre grilled. It often ends up being a meat element for a sandwich that gets half cooked, but that’s perfect, because the next day I need to heat it up for lunch anyway and then it won’t be over cooked. I’m pretty particular about my menu planning so sometimes this can be a challenge to find the right item to fit in, but I usually manage it.

This is one of my favorite ways to prepare chicken for the grill, I usually use a whole chicken but this time I wanted to put those flavors into a sandwich. Boneless, skinless chicken thighs get an overnight bath of beer, paprika, oregano, cumin and lime making for a earthy yet bright flavored chicken. After grilling the thighs get put into a roll with a spicy cilantro sauce, pickled red onions, avocado and some lettuce for a little crunch. This is one of those sandwiches that sticks in your memory and you’ll want to eat again and again.

The recipe that follows is on the large size, it’s meant to feed over 30 people. You can easily divide the recipe by 4 to get a more manageable size for home, closer to 4 pounds of chicken instead of 14.

 












Peruvian Grilled Chicken Sandwich


Ingredients

Chicken Marinade

  • zest and juice of 12 limes
  • 4 tbsp. cumin
  • 3 tbsp. granulated garlic
  • 3 tbsp. oregano
  • 2 tbsp. paprika
  • 2 tbsp. salt
  • 12 oz yellow beer
  • 1/4 c soy sauce
  • 2 capfuls liquid smoke
  • 14 lb boneless, skinless chicken thighs (about 60 pieces)

Roasted Jalapeno Cilantro Sauce

  • 6 large jalapeños
  • 3 c cilantro
  • 6 green onions
  • 4 garlic cloves
  • 1 c mayo
  • 1/2 c sour cream
  • zest and juice of 3 limes
  • 2 tsp. salt

Pickled Red Onion

  • 3/4 c apple cider vinegar
  • 1/2 c hot water
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 2 red onions, sliced thing

Sandwich Assembly

  • ciabatta rolls
  • avocado
  • romaine lettuce

Directions

Chicken Marinade

  1. Mix all of the ingredients for the marinade together with the chicken thighs, let this marinade for at least 8 hours in the refrigerator, best if left overnight.

Roasted Jalapeno Cilantro Sauce

  1. Broil the jalapenos on a sheet tray lined with tin foil, keep an eye on them and rotate once one side is blackened. Continue until the peppers are evenly black, place into a bowl and cover with a lid of plastic wrap. As they cool they are also steaming allowing for their skins to be easily removed. Remove all of the black skin from the peppers and scrap out their seeds.
  2. Place all of the ingredients for the sauce into a food processor and blend till smooth. Taste and adjust seasoning if necessary, chill until ready to assemble.

Pickled Red Onion

  1. Mix everything together minus the red onions, stir to dissolve the sugar and salt. Add the sliced onions and toss to coat, allow to sit for at least 1 hour before assembly sandwiches.

Sandwich Assembly

  1. Grill the chicken over hot coals or under a broiler until it reaches an internal temperature of 160F and has crispy dark edges.
  2. Slice open your rolls, slather both sides with sauce and layer with chicken, avocado slices, pickled red onion and romaine lettuce.

For more click to continue on to http://www.seasonedatsea.com

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Swedish Apple Pie

The group of friends I made on Bounty will always be with
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