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Started By
Message
re: Mexican Chicken Sandwich, I'm a New Fan
Posted on 8/3/23 at 12:07 pm to slacker130
Posted on 8/3/23 at 12:07 pm to slacker130
i am going to give this a sot this weekend. I already have a pretty good taco bowl recipe that uses MCormicks taco seasoning, not fajita spice. I might try that in sandwich form,
2
Posted on 8/4/23 at 7:02 am to ob1pimpbobi
24 hr marinate worked great. Also, a little heavier on the Lane's Fiesta rub this time. I did grill some of the jalapenos from the marinade and folks put them on the sandwich, they were fans. Brioche buns, butter and toasted were good too.
The Mrs made some spicy slaw, that gave the right amount of cool down, if you needed it.
Chicken thighs are so good.
The Mrs made some spicy slaw, that gave the right amount of cool down, if you needed it.
Chicken thighs are so good.
Posted on 8/4/23 at 11:26 am to slacker130
I’m not a big coleslaw guy but it sounds like the perfect addition for this sandwich.
I want to try this marinade and cook. Already have a good homemade rub that would work well I think. Any other suggestions for basting besides hot sauce/butter?
I want to try this marinade and cook. Already have a good homemade rub that would work well I think. Any other suggestions for basting besides hot sauce/butter?
Posted on 8/4/23 at 11:31 am to Papercutninja
quote:
also served it with a slaw made with mayo, sour cream, lime, agave syrup, chipotle, cilantro and green onion. Added some major crunch and another depth of flavor
This sounds perfect. Would you mind sharing the recipe or did you wing it?
Posted on 8/4/23 at 11:41 am to Mister Bigfish
quote:
Any other suggestions for basting besides hot sauce/butter?
Just be careful when basting not to brush off the rub.
Posted on 8/4/23 at 1:24 pm to ob1pimpbobi
quote:
MCormicks taco seasoning
Have you ever tried Hola Nola's taco seasoning? Love that stuff.
I have to get my LA in-laws to mail me some from time to time.
Posted on 8/4/23 at 1:44 pm to slacker130
Made this last night and actually used the meat church fajita seasoning like in the video since I already had it. They came out fantastic!
I see some have addressed the Jalapeños touching the chicken. There are a ton of jalapeños in the large can. I just set aside 6 of them and put the rest in the marinade with the chicken. I also crushed the jalapeños with my hands before putting in the marinade so I could get some of the seeds in there as well.
I see some have addressed the Jalapeños touching the chicken. There are a ton of jalapeños in the large can. I just set aside 6 of them and put the rest in the marinade with the chicken. I also crushed the jalapeños with my hands before putting in the marinade so I could get some of the seeds in there as well.
Posted on 8/4/23 at 4:01 pm to BigBinBR
I marinated some overnight for the first time and did a small test batch this afternoon. It was really good. Nice good spicy flavor. Not too spicy at all (I’d prefer spicier). My 5yo daughter ate one and really liked it. I’ll cook the rest tonight for everyone and make small adjustments with the seasoning and hot sauce.
This post was edited on 8/4/23 at 4:04 pm
Posted on 8/5/23 at 2:27 pm to Mister Bigfish
quote:
Would you mind sharing the recipe or did you wing it?
I just sort of wing it. For a larger container it’s about 2-3 cups of coleslaw mix (I use the tricolor blend), 3 or 4 green onions, and 1/4 cup of chopped cilantro. About 2tbs each of mayo and sour cream. Then about a tbs of puréed chipotles in adobo. Then mix in juice of half a lime, or more if need, and then enough agave to offset the acids. If it’s too creamy, add some more coleslaw mix or use less dressing. I like it crunchy so I add it sparingly, a little goes a long way.
Posted on 8/5/23 at 6:16 pm to Don Quixote
quote:
is everyone using burger buns, I know in the video he stated potato buns?
I’m doing this receipt tomorrow and using Texas toast for the bun. Will put a little butter on them slap on the grill to toast up.
Posted on 8/6/23 at 9:07 am to deeprig9
quote:
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
This feels like a white guy from the Midwest pretending to be Mexican came up with this recipe
Posted on 8/7/23 at 5:00 am to lsufan1971
So I made this yesterday and used Kinders citrus fajita seasoning and damn is it good. Going into the regular rotation. The Texas toast was a hit as well. Buttered and in the oven for 7 minutes. Pee Yow
Posted on 8/7/23 at 8:53 am to el Gaucho
quote:
This feels like a white guy from the Midwest pretending to be Mexican came up with this recipe
I don't care who he is pretending to be or where he's from. The recipe is simple but very good.
Posted on 8/7/23 at 8:54 am to el Gaucho
quote:
This feels like a white guy from the Midwest pretending to be Mexican came up with this recipe
Posted on 8/7/23 at 11:18 am to Hat Tricks
It’s digital brownface
Posted on 8/7/23 at 11:41 am to slacker130
I made it again this weekend. I marinated it for ~10 hours and it came out just as good as the 24 hour marinade.
Posted on 8/7/23 at 11:49 am to slacker130
Did these this weekend on my pellet grill and they came out great. I smoked/grilled the jalapenos and carrots too and threw them on the sandwich as well. Came out very delicious, I was surprised at how good they were
Posted on 8/7/23 at 9:10 pm to Doug_H
The Mrs usually boils chicken breasts for her white chicken chili. Think I'm hijacking her recipe the first time it gets cool enough for her to make a batch. I think these thighs would blow away the breast in the chili.
Posted on 8/13/23 at 6:23 pm to slacker130
I got high as shite and cooked this today
I used leg quarters from a local farmer (much leaner than factory chicken) so I split them up, deboned the thighs and left the skin on.
marinated 24 hrs in the jalapeños.
seasoned with got blaze’s fajita seasoning.
basted on the pit with butter and Valentina
only cheese I had was deli American
mixed a bit of mayo with sour cream and lime juice
toasted bun
pretty gotdamn good
However, the legs were next fricking level. Best piece of chicken I’ve ever eaten.
next time y’all do this, try the legs
I used leg quarters from a local farmer (much leaner than factory chicken) so I split them up, deboned the thighs and left the skin on.
marinated 24 hrs in the jalapeños.
seasoned with got blaze’s fajita seasoning.
basted on the pit with butter and Valentina
only cheese I had was deli American
mixed a bit of mayo with sour cream and lime juice
toasted bun
pretty gotdamn good
However, the legs were next fricking level. Best piece of chicken I’ve ever eaten.
next time y’all do this, try the legs
Posted on 8/15/23 at 8:25 am to slacker130
I did these last night and they were delicious. When I bought the canned pickled peppers all they had were lengthwise sliced peppers, so I grilled some I set aside(not in with the chicken marinating). Added the grilled jalapeno slices to my sandwich and it was even better than without. Next time I'll grill some onion slices and add that to the sandwich.
Thanks for the link recommendation.
Thanks for the link recommendation.
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