Empty My Fridge
Chilli Lemon Chicken & Cheese Sandwich #shorts
Ingredients
- Olive oil2 tsp
- Chicken thigh · boneless skinless8
- Lemon1
- Chili pepper · chopped1–2
- Garlic · minced3
- Paprika1 tsp
- Oregano · dried½ tsp
- Thyme · dried½ tsp
- Basil · dried½ tsp
- Burger bun4
- Cheddar cheese4
- Mayonnaise
Instructions
- Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
- In a large bowl, combine the chicken thighs, lemon juice and zest, chillies, garlic, sweet paprika, dried oregano, dried thyme, dried basil, olive oil, a big pinch of salt and cracked black pepper. Mix well and marinate for 30 minutes up to 48 hours.
- Spread the marinated chicken evenly on the prepared tray and bake for 22 minutes, until golden and slightly charred.
- Take out the chicken, stack two pieces on top of each other and place a slice of cheese over them. Let the cheese melt and the chicken rest for 4 to 5 minutes.
- Toast the burger buns as you like, in the oven or in a pan. Spread coleslaw on the bottom bun, add the stacked chicken and cheese, spread sauce on the top bun, close and serve.
Summarized from Chef Jack Ovens's video. Watch it for the details.
More recipes with
GarlicCheeseLemonChicken thighCheddar cheeseBurger bun
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