Blackened Chicken Thigh Sandwich
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
The blackening seasoning and Sriracha in this recipe combine for a spicy kick that’s
balanced by melted Swiss cheese and cool butter lettuce. Hearty yet healthful, this
sandwich is the perfect medium for tender, flavorful dark meat.
- 5 boneless skinless Smart Chicken thighs
- 2 tablespoons Blackening Spice (recipe follows)
- 1 fresh baguette, sliced lengthwise
- 1 head butter lettuce
- 1 large tomato, sliced
- 5 slices Swiss cheese
- 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon ketchup
- Blackening Spice
- ½ cup paprika
- 1 tablespoon salt
- 2 teaspoons coriander
- 2 teaspoons black peppercorns
- 2 teaspoons cumin seed
- 1 teaspoon fennel seed
- ½ teaspoon cayenne
Combine all blackening spices in a spice or coffee grinder, or mortar and pestle, and grind until smooth.
Preheat oven to 450°F.
Coat chicken thighs with 2 tablespoons Blackening Spice and let rest for about 10 minutes. Pat off excess moisture and sear in a medium-high skillet on both sides until cooked through. Place the thighs on a baking sheet and add a slice of cheese to each thigh. Toast in the oven until melted. Toast baguette in the oven until golden brown.
Mix the mayonnaise, sriracha, and ketchup together and spread on both sides of the baguette. On the bottom half of the baguette, carefully layer the butter lettuce, followed by the chicken thighs, a layer of sliced tomatoes, and another layer of butter lettuce. Place top half on, slice into sandwiches, and enjoy.
Pairing: Zipline Pale Ale or 2012 Roero Arneis