Hot chicken sandwiches are the ultimate in fast comfort food. This recipe is tasty without being too spicy; if you like a bit of fire in your sarnie, keep the seeds in the chilli, double your cayenne pepper and/or add more sriracha.
INGREDIENTS:
500g chicken tenderloins
1 tablespoon olive oil
Juice of 1 lime
2 cloves garlic, crushed
1 red chilli, seeds removed,
finely chopped
1⁄2 teaspoon paprika
1⁄4 teaspoon cayenne pepper
1 teaspoon sriracha (optional)
Fresh bread, salad greens,
coleslaw, mayonnaise and
sriracha, to serve.
INSTRUCTIONS:
Whisk oil, half the lime juice, garlic, chilli, paprika and cayenne together in a small bowl. Cut the chicken tenderloins into strips. Place strips in a sealable bag and pour the marinade into the bag with the chicken. Seal bag and mix well, ensuring the chicken is fully coated.
Place your chicken in the fridge to marinade for at least an hour (you can do this in the morning before you go out for the day so the chicken is ready to cook). Preheat grill and slice the bread. Heat a frying pan with a little more olive oil, remove chicken from the bag and fry, turning occasionally until the chicken is cooked through and juices run clear.
Cut bread in half, and build your sandwiches – I like the spinach leaves on the bottom of the bread, followed by the chicken, coleslaw and dressings, but choose your own style of sandwich layering!
