Spicy Maple Grilled Chicken Sandwich with Smoky Bacon Corn.
Ingredients
- 1/2 cup real maple syrup
- 1 tablespoon sambal oelek
- 2 tablespoons extra virgin olive oil
- kosher salt and pepper
- 1 pound boneless skinless chicken tenders
- 4 slices thick cut bacon, chopped
- 4 ears corn, kernels removed from the cob
- 1 teaspoon smoked paprika
- 1/4 cup fresh basil, chopped
- 2 green onions, chopped
- 1/2 cup shredded cabbage
- 1/2 cup fresh blueberries
- 4 ciabatta rolls, toasted
- 1/2 cup plain greek yogurt
- 1/4 cup basil pesto
- 1 avocado, sliced
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Instructions
- 1. Stir together the maple syrup, sambal oelek, olive oil, and a pinch of salt in a small bowl. Add the chicken to a large ziplock bag and pour half the maple mixture over the chicken. Let sit for 10 minutes.
- 2. Meanwhile, heat a large skillet over medium heat and cook the bacon until crisp, about 5-8 minutes. Stir in the corn, paprika, and pinch each of salt and pepper. Cook 5 minutes and then add the basil, and green onions. Remove from the heat and let cool slightly. Stir in the cabbage and blueberries.
- 3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
- 4. Add the chicken and grill for 5-8 minutes per side, basting the chicken with the reserve maple mixture until the chicken is cooked through. Remove from the grill and drizzle any remaining maple mix over the chicken.
- 5. Mix the yogurt and pesto together in a small bowl.
- 6. To assemble, spread the yogurt pesto mix onto the bottom of each bun. Top with chicken, corn, and avocado. EAT!
Source
Original recipe: View Original