Bezonian Fire Chicken Sandwiches
The impetus for this was the fact that my darling bride's absolutely favorite pub food is a chicken sandwich so hot that it makes her cry. I hate that she likes some other guys cooking better than mine, so this is my answer to the Steelhead Pecos Chicken Sandwich.
The impetus for this was the fact that my darling bride's absolutely favorite pub food is a chicken sandwich so hot that it makes her cry. I hate that she likes some other guys cooking better than mine, so this is my answer to the Steelhead Pecos Chicken Sandwich.
- olive oil
- 1/2 lemon juiced
- 4 large boneless/skinless chicken breasts
- paul prudhommes poultry cajun seasoning
- new mexico chili powder
- great burger buns
- fire mayo
- 1 small can hot jalepeno chilis diced
- 1/2 lemon zested
- 2 tbsp mayo
- 1 great tomato sliced
- 6 can can be corn on the cob prepared for the grill***
- Carbohydrate 8.36515 g
- Cholesterol 277.582 mg
- Fat 10.929 g
- Fiber 1.02800002738833 g
- Protein 109.8421 g
- Saturated Fat 2.29946 g
- Serving Size 1 1 Serving (579g)
- Sodium 414.697 mg
- Sugar 7.33714997261167 g
- Trans Fat 1.82819 g
- Calories 596 calories
Step-by-step
- First grill* the corn. While doing so, enjoy a Bezonian Boat Drink**. When the corn is grilled, charred and smoky, move to the top rack but leave over the heat.
- While the corn is grilling and between sips of your Boat Drink, place the chicken breasts on a platter or hotel pan. Drizzle olive oil over the breasts and rub to coat. (Get your mind out of the gutter, we''re talking food here). Sprinkle a generous coating of the Cajun seasoning over the breasts. Now, whatever you thought was generous, do that much again. Next layer on about the same amount of the New Mexico chili powder. Let breasts sit while you go finish the corn.
- Grill the chicken breasts for approximately 5-6 minutes per side over a medium heat (350ish). The spices should make a nice crust.
- Remove the breasts from the grill and let sit. Place the buns on the grill and toast golden. Remove the corn from grill.
- Assemble the sandwiches; place a breast on a toasted bun, top with a slice of tomato, then the Fire Mayo.
- Serve with an ear or two of the smoky grilled corn.
- Indulge!
A dark, aggressively spiced mahogany crust shatters under tooth, yielding to poultry that stays exceptionally juicy because the thick spice paste acts as a thermal barrier during direct heat cooking. Maintaining a grill surface around 350 degrees Fahrenheit prevents the heavy layer of Cajun seasoning and New Mexico chili powder from burning before the meat cooks through to 165 degrees Fahrenheit at the center. When preparing components ahead of time, raw chicken coated in oil and spices can rest in the refrigerator for up to twenty-four hours, though seasoning too far in advance may draw out moisture through osmosis. Cooked chicken breasts tolerate freezing well if wrapped tightly in plastic and aluminum foil to prevent freezer burn, retaining their structure for up to two months when stored properly. Reheat thawed breasts gently in a 300 degree Fahrenheit oven for fifteen minutes rather than using a microwave, which turns the textured outer crust rubbery and dries out the interior meat. Leftover sliced chicken transforms easily into a cold salad the next day by tossing the protein with crisp greens, diced tomatoes, and a thinned version of the jalapeño mayo.
