Chicken Jack Deluxe 🍗 Recipe

Prepare marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs lime juice, minced garlic, smoked paprika, ground cumin, chili powder, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate chicken

Trim excess fat from chicken thighs and pat dry. Add chicken to the marinade, turning to coat thoroughly. Cover and refrigerate at least 30 minutes, up to 4 hours (longer will deepen flavor).

Cook chicken

Heat a large skillet over medium-high heat and add 1 tbs butter. When butter is hot and foaming, add the chicken thighs in a single layer (work in batches if needed). Cook 4–5 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice or chop into sandwich-friendly pieces about 1/2-inch thick.

Preheat oven broiler or set oven to 450°F (230°C) if using an oven method. Place cooked sliced chicken on a baking sheet or oven-safe skillet. Evenly sprinkle 2 cups shredded Monterey Jack and 1/2 cup pepper jack over the warm chicken. Broil 1–3 minutes just until cheese melts and begins to bubble and brown slightly. Alternatively, cover skillet with a lid for 1–2 minutes on the stove to melt the cheese.

While the chicken rests, make the quick salsa: Combine diced tomatoes, diced red onion, chopped cilantro, minced jalapeño (if using), the zest and juice of 1 lime, and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Let sit for 5–10 minutes to marry flavors.

Make the creamy drizzle by stirring together 1/2 cup sour cream (or crema) and 1 tsp hot sauce until smooth. Warm the remaining 1 tbs butter in a small pan or microwave and lightly butter the cut sides of the buns.

Toast buns: Place buttered buns cut-side down in a skillet over medium heat 1–2 minutes until golden, or toast under the broiler briefly.

Assemble: On each bottom bun, place a handful of lettuce or baby greens, top with a generous portion of the sliced, cheese-melted chicken, spoon over the fresh tomato salsa, drizzle with the creamy sauce, scatter chopped green onions, and finish with the top bun. Serve with lime wedges on the side.

Serve the Chicken Jack Deluxe immediately while warm. Offer extra hot sauce, crema, and lime wedges so diners can adjust heat and acidity to taste.