- Chicken Thighs, 900 g
- Salt, 9 g
- Mayonnaise, 50 g
- Garlic, 4 cloves
- Black Pepper, a spoonful
- Dried oregano, a spoonful
- Lemon zest, 1/2 lemon
- Olive Oil, 50 g
- Red Wine Vinegar, 25 g
- Lemon juice, 1/2 lemon
- Parsley, a handful
- Black Pepper, a spoonful
- Dried oregano, a spoonful
- Sugar, a sprinkle
- MSG, a pinch
- Salt, to taste
- Hoagie rolls, ~4
- Pickled onions, undefined
- Lettuce, undefined
- Tomatoes, undefined
The famous marinated chicken sandwich.
- Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight, and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt.
- Toss the chicken and salt together. Let dry brine in the fridge uncovered for at least 1 hour or overnight.
- Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the respective ingredients, then stirring to combine.
- Store each covered in the fridge until ready to use
- When the chicken has finished dry brining, add the mayo marinade to the chicken and mix with thoroughly until each piece is coated. Thread 4-6 pieces of chicken onto individual (soaked) wooden or metal skewers.
- Skewers allow you to grill the cubes of chicken. If you don’t have any, you can cook the chicken pieces in a pan.
- An additional benefit of skewers is they pre-portion the chicken in neat rows, which can be deposited straight into the hoagie rolls.
- Set a grill (if using skewers) or cast iron over high heat until smoking. Add the chicken and grill or sear until there is deep browning on one side before flipping.
- Continue cooking until the chicken is charred in spots and cooked through (about 8 minutes.)
- After cooking, drizzle the vinaigrette marinade over the top of the cooked chicken for an acidic and herbaceous punch.
Calories 808 calories
4 hoagies porties
1h 15min totale tijd