Name: Jerk Chicken Banh Mi with Daikon Pickles
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M1DT1H30M0.000S
Yield: 10 sandwiches
Ingredients: 1 1/4 cups rice vinegar; 1/4 cup brown sugar; 1 pound daikon radish, julienned; 12 ounces carrot, julienned; 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; 10 hoagie rolls (8-inch), split; 6 avocados; 40 sprigs cilantro; 40 slices julienned cucumber

Directions

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

On Tonight

Jerk Chicken Banh Mi with Daikon Pickles

Daikon Pickles:

Jerk Chicken:

Banh Mi:

Categories:

More from:

Related Pages