Jerk Chicken Banh Mi With Daikon Pickles
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
58
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.25 cups
Rice Vinegar1 cup
Brown Sugar340 g
Carrot (julienned)2 tbsps
Ground Allspice2 tbsps
Ground Cinnamon2 tbsps
Ground Cloves2 tbsps
Garlic Powder2 tbsps
Ground Ginger2 tbsps
Onion Powder2 tbsps
Oregano (dried)2 tbsps
Ground Black Pepper2 tbsps
Kosher Salt2 tbsps
Dried Thyme3 tbsps
Coconut Oil6
AvocadosDirections:
1
For the daikon pickles: Place the daikon and carrots in a glass pickling jar
2
Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved
3
Pour over the daikon and carrots
4
Cover and refrigerate for 24 hours
5
For the jerk chicken: Preheat the oven to 350 degrees F
6
In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme
7
Sprinkle the rub all over the chicken thighs
8
In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side
9
Transfer to the oven to finish cooking, about 20 minutes
10
Let rest for 10 minutes before slicing
11
Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here)
12
Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon