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Wednesday, April 24, 2013

Spicy Chicken Sandwich with Sriracha Mayo

Let's be honest, I seriously only came up with this recipe idea so that I could eat a ton of Sriracha mayo and not be judged - cause I really only just want to spoon it directly in my mouth - but people talk - see, this way.. I can have my cake and eat it to...  so to speak :)

By the way - I know that a lot of you are still having cold temps and even some snow, but I've come to the realization that summer has begun in Arizona.  The days have been in the 90's this week....   It's only April...  can't wait to see what July brings! lol

Spicy Chicken Sandwich with Sriracha Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts, pounded thin
2 Hoagie rolls/buns
For the mayo -
1/4 cup mayonnaise
1-2 Tablespoons Sriracha (depending on taste)

Mix together the paprika, garlic powder, onion powder, coriander, salt, cayenne and black pepper until well combined.  Rinse chicken and pat dry with a paper towel.  Rub a little olive oil over both sides of each piece and evenly sprinkle with rub mixture.  Place on a plate and cover with plastic wrap.  Place in refrigerator for 4 hours.

Meanwhile, mix together the mayo and Sriracha until well combined.  Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  (this is a good time to toast the buns on the grill if you want)

Build your sandwich however you want, just don't forget the mayo!  We slathered mayo on the cut side of the bread, topped with lettuce, tomato and/or cucumber and topped with the chicken.  Serve immediately and enjoy!

One Year Ago:  Spicy Cashew Chicken Stir-Fry
Two Years Ago:  Baked Hoisin Tilapia with Hot Mustard Sauce
Three Years Ago:  Brava Steaks


StephenC said...

This is right along the lines of my intentions for the underground sandwich truck (van) I'm aiming for. Bookmarked!!!

Mary Younkin said...

Mmmmm, sriracha. I've been using a crazy amount of it this week. This sandwich is now calling to me!

Yenta Mary said...

Oh, man, what a tremendous amount of flavor that sandwich must have! I can hear it calling to me ... especially 'cause I gave up meat for Ann Arbor Veg Week!!! This would be a fabulous way to celebrate the end of my pledge ... :)

Cranberry Morning said...

I told you, right? that my husband loves that Sriracha sauce ever since I introduced him to it, per your blog. I was reading the recipe here this morning and delighted to see 'cucumber' - ah, the taste of summer!

Big Dude said...

I could go for one of these sandwiches right now. On the weather channel this AM they mentioned there was a 110* (-11 to 99) temperature difference between AZ and Yellowstone - a distance of 660 miles.

Pam said...

How funny. I made a chicken sandwich with sriracha mayo last night too. I am now hooked on sriracha mayo - yum!

The sandwich looks amazing.

Velva said...

I don't blame you.... Love the taste of sriracha and cooling it down and giving it a creamy texture can't be anything less than awesome.


Angie Schneider said...

A very flavourful sandwich! I have to try sriracha mayo too.

Monet said...

I'll take some of that hot weather please! Also, a big serving of this sandwich. We love sriracha at our house too so I'm sure this would be a hit. Thank you for sharing!

Chris said...

Well this weekend it was so cold at the contest that Alexis wouldn't leave the smokers where it was warm, lol. She should have eaten this sandwich, it would have warmed her up!