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Started By
Message
Mexican Chicken Sandwich, I'm a New Fan
Posted on 7/22/23 at 1:15 pm
Posted on 7/22/23 at 1:15 pm
Randomly came across a Meat Church video in my YouTube suggested feed for the Mexican Chicken Sandwich and decided to make it last night. I kept it pretty close to the video, although I did make one with Pepper Jack Cheese. I liked the PJ cheese probably the best, and I also dressed mine with some pickled jalapenos.
Pretty easy recipe. Made it for 12 people and everyone was a fan.
It's going in my regular rotation now.
Pretty easy recipe. Made it for 12 people and everyone was a fan.
It's going in my regular rotation now.
26
Posted on 7/22/23 at 1:31 pm to slacker130
People have been raving about this in the "Meat Church Congregation" Facebook page. I need to give it a try.
Posted on 7/22/23 at 1:57 pm to slacker130
That looks really good.
Posted on 7/22/23 at 2:22 pm to ruzil
quote:
That looks really good.
It was. I’m kinda sad I didn’t make more, for later.
Posted on 7/22/23 at 5:03 pm to slacker130
cliff notes-
marinate boneless skinless chicken thighs in a can of pickled jalapenos for 24 hrs
Sprinkle fajita seasoning on them
Grill them
Baste with Butter/Cholula while grilling*
put cheddar* cheese on them
put on martins bun with dukes mayo
*ETA with forgotten steps
marinate boneless skinless chicken thighs in a can of pickled jalapenos for 24 hrs
Sprinkle fajita seasoning on them
Grill them
Baste with Butter/Cholula while grilling*
put cheddar* cheese on them
put on martins bun with dukes mayo
*ETA with forgotten steps
This post was edited on 7/22/23 at 8:57 pm
Posted on 7/22/23 at 5:11 pm to deeprig9
quote:
Grill them
Baste with a mixture of butter and hot sauce while grilling. I think that’s a key step.
Posted on 7/22/23 at 6:08 pm to deeprig9
quote:
put cheese on them
What type of cheese did they use?
Posted on 7/22/23 at 6:21 pm to slacker130
Made them last weekend. They were quite good, but maybe a tad salty. I think that meat church fajita rub is on the salty side. I also used pepper jack cheese
Posted on 7/22/23 at 7:12 pm to slacker130
I might try this tomorrow. There's not much I love more than a grilled chicken thigh sandwich.
Posted on 7/22/23 at 7:51 pm to slacker130
Never heard of this but looking forward to trying it out soon.
Posted on 7/22/23 at 9:12 pm to slacker130
Thanks for posting. Will be trying soon.
Posted on 7/22/23 at 9:18 pm to Aubie Spr96
You're welcome for me saving you 18 minutes of jibber jabber and advertisements for a 5 sentence recipe.
Posted on 7/22/23 at 10:14 pm to deeprig9
I made these and posted a pic on the wfdt a few weeks back. They were good but really salty in my opinion if you follow the recipe directly. I wouldn't marinate any longer than about four hours and if you're going to use the fajita rub, don't go heavy on it. I'd back off on the Cholula too.
This post was edited on 7/22/23 at 11:19 pm
Posted on 7/23/23 at 7:03 am to nateslu1
Hmmm...ours were not salty, but I didn't use the "Meat Church Fajita Mix." The only mix I could find was Lane's Fiesta rub. I did find the exact can of jalepenos that was in the video though.
I might go heavier on the Cholula and lighter on the butter for basting next time.
I might go heavier on the Cholula and lighter on the butter for basting next time.
Posted on 7/23/23 at 7:53 am to slacker130
Thighs on the grill are so underrated. Easy, quick, and good.
Posted on 7/23/23 at 8:07 am to jdd48
I noticed in the video that the guy grilled the peppers that he used in the marinade. Any food safety issues there? Didn’t know if simply charring them on the grill would be enough food temp wise.
Posted on 7/23/23 at 9:33 am to Aubie Spr96
quote:
I noticed in the video that the guy grilled the peppers that he used in the marinade. Any food safety issues there? Didn’t know if simply charring them on the grill would be enough food temp wise.
I didn't grill the peppers from the marinade. Straight into the trash. 12 thighs used up all my grate space on the BGE.
quote:
jdd48
quote:
Thighs on the grill are so underrated. Easy, quick, and good.
Agree. I love to grill thighs on the BGE. Never had too much luck on the gas grill, due to the near constant grease fire that accompanies thighs. The egg helps to smother the fire.
I generally just do thighs with Kosher salt with a good crispy skin. I dig deboning after grilling, throwing the entire thigh on a bun with a hefty dose of Midland Ghost White BBQ Pepper sauce. I could eat one a day, forever.
Posted on 7/23/23 at 10:58 am to slacker130
Thanks for posting this - wasn't familiar with Meat Church but am now a subscriber and will be making this soon.
Posted on 7/23/23 at 11:45 am to Aubie Spr96
quote:
noticed in the video that the guy grilled the peppers that he used in the marinade.
Looked to me that he used different jalapenos. Not the ones in marinade
Posted on 7/23/23 at 12:11 pm to slacker130
Looks good. Kinda hard to frick up a grilled thigh.
I'm more intrigued by that hybrid yakitori. Kinda want.
I'm more intrigued by that hybrid yakitori. Kinda want.
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