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Yield: 2-3
Brian Carson
Chef
00:35
Prep
00:25
Cook
01:00
Total Time
Ingredients & Directions
Directions
Smoked Paprika Aioli (Yields 4 cups)
1
Garlic clove
1/4 cup
Lemon juice
3
Egg Yolks
1 1/2 tablespoons
Smoked paprika
1 1/2 cups
Blended Oil
Salt & pepper to taste
- In a mixing bowl, add garlic, lemon juice and egg yolks and use a hand blender to mix the contents for 1-2 minutes.
- While hand mixer is running, add oil until mixture emulsifies into a thick mayonnaise consistency.
- Add smoked paprika and pepper to taste.
Honey and Hot Sauce Glazed Chicken Sandwich
3 cups
Lettuce, shaved
1/4 cup
Jalapenos, sliced
1/4 cup
Carrot, cut into thin matchstick sized pieces
2 teaspoons
Lemon Juice
2 teaspoons
Olive oil
2
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into 1" chunks
Salt and pepper, to taste
2 teaspoons
Olive oil, divided
1/2 cup
Red bell pepper, seeded and cut into thin strips
1/4 cup
Garlic, chopped
2 tablespoons
Hot sauce
1/4 cup
Honey
2 tablespoons
Butter
2
Hoagie rolls or preferred bread, split and toasted
Honey and Hot Sauce Glazed Chicken Sandwich
- In a mixing bowl, add the lettuce, jalapenos, carrots, lemon juice and black pepper and mix to evenly coat vegetables; set aside until ready to assemble sandwich.
- Season chicken chunks with salt and pepper.
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
- Cook the chicken chunks in the hot oil for 2-4 minutes until the sides are browned; remove from pan to cook vegetables.
- Turn the heat down to medium, add remaining oil, and add bell peppers.
- Sauté peppers for about 3 minutes and then add in garlic and place the chicken chunks back into the pan.
- Stir in honey and evenly coat chicken and peppers.
- When the honey begins to caramelize, add the hot sauce and butter and toss until the chicken and vegetables are evenly coated.
- Remove from heat.
- To assemble the sandwiches, spread the aioli on both pieces of the hoagie roll, spoon the chicken mixture over the bottom of the bun, top with the dressed lettuce and the top half of the bun.
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Honey and Hot Sauce Glazed Chicken Sandwich w/ Smoked Paprika Aioli
Brian Carson
Chef
Yield: 2-3
00:35
Prep
00:25
Cook
01:00 Total Time
Ingredients
Directions
Smoked Paprika Aioli (Yields 4 cups)
1
Garlic clove
1/4 cup
Lemon juice
3
Egg Yolks
1 1/2 tablespoons
Smoked paprika
1 1/2 cups
Blended Oil
Salt & pepper to taste
- In a mixing bowl, add garlic, lemon juice and egg yolks and use a hand blender to mix the contents for 1-2 minutes.
- While hand mixer is running, add oil until mixture emulsifies into a thick mayonnaise consistency.
- Add smoked paprika and pepper to taste.
Honey and Hot Sauce Glazed Chicken Sandwich
3 cups
Lettuce, shaved
1/4 cup
Jalapenos, sliced
1/4 cup
Carrot, cut into thin matchstick sized pieces
2 teaspoons
Lemon Juice
2 teaspoons
Olive oil
2
Springer Mountain Farms Boneless Skinless Chicken Thighs, cut into 1" chunks
Salt and pepper, to taste
2 teaspoons
Olive oil, divided
1/2 cup
Red bell pepper, seeded and cut into thin strips
1/4 cup
Garlic, chopped
2 tablespoons
Hot sauce
1/4 cup
Honey
2 tablespoons
Butter
2
Hoagie rolls or preferred bread, split and toasted
Honey and Hot Sauce Glazed Chicken Sandwich
- In a mixing bowl, add the lettuce, jalapenos, carrots, lemon juice and black pepper and mix to evenly coat vegetables; set aside until ready to assemble sandwich.
- Season chicken chunks with salt and pepper.
- Heat 1 teaspoon of olive oil in a large skillet over medium-high heat.
- Cook the chicken chunks in the hot oil for 2-4 minutes until the sides are browned; remove from pan to cook vegetables.
- Turn the heat down to medium, add remaining oil, and add bell peppers.
- Sauté peppers for about 3 minutes and then add in garlic and place the chicken chunks back into the pan.
- Stir in honey and evenly coat chicken and peppers.
- When the honey begins to caramelize, add the hot sauce and butter and toss until the chicken and vegetables are evenly coated.
- Remove from heat.
- To assemble the sandwiches, spread the aioli on both pieces of the hoagie roll, spoon the chicken mixture over the bottom of the bun, top with the dressed lettuce and the top half of the bun.
