Jerk Chicken Banh Mi with Daikon Pickles

Total Time:
25 hr 30 min
1 hr
24 hr
30 min

10 sandwiches

  • Daikon Pickles:
  • 1 1/4 cups rice vinegar
  • 1/4 cup brown sugar
  • 1 pound daikon radish, julienned
  • 12 ounces carrot, julienned
  • Jerk Chicken:
  • 2 tablespoons ground allspice
  • 2 tablespoons ground cinnamon
  • 2 tablespoons crushed red chile flakes
  • 2 tablespoons ground cloves
  • 2 tablespoons garlic powder
  • 2 tablespoons ground ginger
  • 2 tablespoons onion powder
  • 2 tablespoons dried oregano
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons dried thyme
  • 10 to 15 boneless chicken thighs
  • 3 tablespoons coconut oil
  • Banh Mi:
  • 10 hoagie rolls (8-inch), split
  • 6 avocados
  • 40 sprigs cilantro
  • 40 slices julienned cucumber
  • For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.

  • For the jerk chicken: Preheat the oven to 350 degrees F.

  • In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.

  • In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.

  • Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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