Honey and Hot-Sauce Glazed Chicken Sandwich w/ Smoked Paprika Aioli

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Recipe By Brian Carson
Preparation, Recipe Edits, Food Photography and Dish Plating by Matthew Wong

Prep Time: 35 Minutes
Cook Time: 25 Minutes
Serving Size: 2-3

Ingredients

Smoked Paprika Aioli (yields 4 cups)

  • 1 each garlic cloves

  • 1/4 cup lemon juice

  • 3 each egg yolks

  • 1 1/2 Tablespoons Smoked Paprika

  • 1 1/2 cups blended oil

  • salt and pepper, to taste


Slaw

  • 3 cups lettuce, shaved

  • ¼ cup jalapenos, sliced

  • ¼ cup carrot, julienne

  • 2 teaspoon lemon juice

  • ¼ teaspoon black pepper


Honey and Hot Sauce Glazed Springer Mountain Farms © Chicken Thighs

  • 2 teaspoons olive oil

  • 2 each Springer Mountain Farms © thighs, boneless skinless cut into 1” chunks

  • ½ cup red bell pepper, julienne

  • ¼ cup garlic, chopped

  • 2 Tablespoons hot sauce

  • ¼ cup Earth Fare © honey

  • 2 Tablespoons butter


Honey and Hot Sauce Glazed Chicken Sandwich with Smoked Paprika Aioli

  • 2 each hoagie or preferred bread, split and toasted


Preparation

For the Smoked Paprika Aioli:

  1. In a mixing bowl, add garlic, lemon juice and egg yolks

  2. Using a hand blender, blend contents for 1-2 minutes then while the blender is active, add blended oil until mixture emulsifies into a thick mayonnaise consistency

  3. Add pimenton and season with black pepper to taste

  4. Set aside until Plating



For the Dressed Lettuce:

  1. In a mixing bowl, add lettuce, jalapeños, carrot, lemon juice and black pepper

  2. Mix ingredients with tongs until well integrated

  3. Set aside until Plating


For the Honey and Hot Sauce Glazed Springer Mountain Farms © Chicken Thighs:

  1. On a clean large platter or plate season chicken chunks with salt and pepper

  2. Using a 12” skillet over medium-high heat, add half of oil and then carefully sear chicken chunks 2-4 minutes until sides are browned.

  3. On a clean plate or bowl, remove chicken from pan and set aside temporarily

  4. Turn heat down to Medium and remaining oil; add bell peppers and saute for 3 minutes and then add both garlic and the cooked chicken from steps 2 & 3.

  5. Next, add Earth Fare honey and stir until well incorporated; evenly coating everything

  6. Cook until honey starts to caramelize; now add hot sauce and butter

  7. Set Honey and Hot Sauce Glazed Springer Mountain Farms © Chicken Thighs aside until ready for Plating


Plating:

  1. In a medium to large sized serving plate, place bread on the plate and schmear both halves of bread with the Smoked Paprika Aioli

  2. Next, layer the Honey and Hot Sauce Glazed Springer Mountain Farms © Chicken Thighs on top of the bottom bun

  3. Finally, place a generous portion of Slaw on top

  4. Place the other half of the bun on top

  5. Now serve and enjoy!

Matt Wong