Blackened Chicken Sandwiches Recipe

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Ingredients:

Serving

4 (4 oz) skinless boneless chicken breasts
1 quart cold water
2 tbsp kosher salt
2 tbsp sugar
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp cumin
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper
2 tbsp olive oil
1 large red bell pepper
1 medium red onion , cut into 1/2-inch disks and skewered horizontally
4 slices monterey jack cheese
green leaf lettuce
3 tbsp mayonnaise
1 tbsp sriracha garlic sauce
4 sandwich buns or 4 french baguettes

Directions:

Mix together mayonnaise and Sriracha in a small bowl; set aside.
To make the brine, in a small, shallow bowl whisk together the the water, salt, and sugar until the solids are dissolved. Pound each chicken breast to a 1/2 inch thickness. Place the chicken breast slices in the brine and refrigerator for 30-60 minutes.
While the chicken is brining, assemble the rub by mixing together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne pepper in a small bowl.
Remove chicken from brine and pat dry. Brush the chicken slices lightly with olive oil, then sprinkle evenly with the spice mixture. Flip the chicken over and repeat.
Clean and oil the grate. Brush onion slices lightly with olive oil on both sides. Season with salt and pepper. Grill onions and pepper, turning occasionally, until peppers are completely charred all over and onions until charred on both side and slightly softened, 5-8 minutes total. Remove from grill and place pepper in a paper or Ziploc bag and seal. When the pepper is cool enough to handle, about 5 minutes, remove skin and slice into 1/8-inch strips. Remove skewer from onion and separate into individual rings.
Place chicken slices on grill and cook over high heat until first side is blackened, 3 to 5 minutes. Flip and place slice of cheese over chicken and grill until second side is blackened and chicken is cooked through, 3 to 5 minutes longer. Remove from grill and allow to rest for 5 minutes. While the chicken is resting, place rolls on the grill, cut side down, and grill until lightly browned. Remove from grill, spread top side of bread with Sriracha mayonnaise and assemble sandwich with the chicken, onion rings, pepper slices, and lettuce. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.25 Kcal (1278 kJ)
Calories from fat	217.34 Kcal
		% Daily Value*
Total Fat	24.15g	37%
Cholesterol	45.99mg	15%
Sodium	1243.63mg	52%
Potassium	205.42mg	4%
Total Carbs	9.48g	3%
Sugars	6.72g	27%
Dietary Fiber	1.34g	5%
Protein	13.01g	26%
Vitamin C	31.7mg	53%
Vitamin A	1mg	34%
Iron	13mg	72%
Calcium	251.5mg	25%

Amount Per 100 g
Calories	79.76 Kcal (334 kJ)
Calories from fat	56.79 Kcal
		% Daily Value*
Total Fat	6.31g	37%
Cholesterol	12.02mg	15%
Sodium	324.94mg	52%
Potassium	53.67mg	4%
Total Carbs	2.48g	3%
Sugars	1.76g	27%
Dietary Fiber	0.35g	5%
Protein	3.4g	26%
Vitamin C	8.3mg	53%
Vitamin A	0.3mg	34%
Iron	3.4mg	72%
Calcium	65.7mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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