Chicketta Sandwich Recipe
Make Chicketta Sandwich Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Pickled Red Onions
Sauce (Chicketta Spread)
Sandwich Build
Method
Pickled Red Onions
- 1
Quick-pickle onions
Combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves (about 2 minutes). Place thinly sliced red onion in a heatproof bowl or jar and pour hot brine over the onions. Let sit at least 15 minutes at room temperature (30 minutes for more mellow flavor). Drain before assembling. Can be made up to 24 hours ahead and refrigerated.
Chicken
- 2
Season and cook chicken
Pat the chicken thighs dry with paper towels. In a small bowl mix 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Rub the mixture evenly over both sides of the thighs.
- 3
Pan-sear and finish
Heat a large skillet over medium-high heat until hot. Add the seasoned chicken thighs skin-side down and sear without moving until skin is golden brown, about 5-6 minutes. Flip and reduce heat to medium. Cook another 6-8 minutes until internal temperature reaches 165°F (74°C). If thighs are thick, cover the skillet for a few minutes or transfer to a 375°F (190°C) oven for 6-8 minutes to finish. Rest the chicken 5 minutes, then slice into sandwich-sized pieces.
Sauce (Chicketta Spread)
- 4
Make the spread
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust heat or salt to preference. Refrigerate until ready to assemble.
Sandwich Build
- 5
- 6
Assemble sandwiches
Spread about 1 to 1 1/2 tablespoons of the Chicketta Spread on both the top and bottom bun halves. Place a leaf of lettuce on the bottom, add 2-3 slices of the rested chicken (divide evenly among 4 sandwiches), top with 2-3 slices of tomato, a few pickled red onion strips, and two pickle slices if using. Finish with the top bun and press lightly. Serve immediately.
- 7
Serving suggestion
Serve warm with fries, chips, or a simple green salad. Leftover pickled onions and spread keep covered in the fridge for up to 4 days; cooked chicken keeps 3-4 days refrigerated.