Recipe

Grilled Chicken Sandwiches With Caramelized Onions And Avocado Wasabi Sauce Recipe

	Homeofficedad / All my dishes 5 months, 2 weeks ago These sandwiches are simple to prepare and serve, relatively inexpensive, and provide just enough sophistication and interactivity to make them a good option for company. Prep:60m Cook:40m Servings:6	Homeofficed
	cookout casual barbeque

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Fans

chefmeow

binky67

quaziefly

Ingredients

12 stirato rolls, approx 4" square

3 lbs boneless, skinless chicken thighs

Marinade:

Juice of 2 limes

1 3 inch piece of ginger, peeled, cut into large chunks

3 cloves of garlic, peeled

2 T dark sesame oil

2 T honey

1/4 C soy sauce

1/4 C peanut oil

salt/pepper

Caramelized Onions:

2 large red onions

2T olive oil

1 T unsalted butter

1 t sugar

2 T balsamic vinegar

salt/pepper

Avocado-Wasabi Sauce:

2 ripe avocados

2 limes

2 T wasabi paste

1 T heavy cream

1 handful chopped cilantro

salt/pepper

Directions

Remove chicken from package and place in a bowl large enough to accommodate stirring with the marinade.

In a mini-processor, grind garlic and ginger into a rough paste using several pulses. Add remaining marinade ingredients and process until smooth, about 10 seconds. Pour marinade over chicken and mix together thoroughly with hands (latex gloves are handy for this).

Cover chicken and allow to rest on the counter if grilling within the next hour (I prefer to not place ice-cold meats on the grill). Otherwise, place back in the fridge until an hour before cooking time. I've found, however, that if this marinade stays on the chicken for more than an hour, the acidity sometimes overcooks the meat, and you get mealy chicken, so prep the chicken close to dinner time.

Grill thighs over direct heat for 2 minutes/side, then transfer to indirect heat (set up your grill half-and-half) and finish with the lid closed (shouldn't take more than an additional 5 minutes or so). Serve with onions, avocado-wasabi sauce, and stirato rolls.

ONIONS -

Slice onions into thin rings

Heat oil and butter in a large saute pan over medium heat

When fat is hot, add onions but DO NOT SEASON. Salt would draw out the water in the onions and prevent browning.

Saute until onions are deeply browned, about 10 minutes. If browning is not occurring, add a teaspoon of sugar to jumpstart things.

Add balsamic vinegar (stand back for a few seconds ... LOTS of fumes) and saute until slightly reduced. Season to taste.

Remove onions to a small sieve set inside a bowl to allow excess oil to drain. When cooled, seal in a plastic container and store in the fridge until an hour before service. Allow onions to return to room temperature and "fluff" them with a fork before serving.

AVOCADO-WASABI SAUCE

Split and pit the avocados, and scoop the flesh into a mini-processor. Add remaining ingredients (save 1T of lime juice) and process into a smooth sauce. Store in the fridge in an airtight container with a thin coating of lime juice until serving time. When ready to serve, mix with a spoon and place in a small serving bowl.

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Comments

chefmeow 5 months, 2 weeks ago said:
Wow, this sounds fantastic. Great post and a very high 5.

homeofficedad 5 months, 2 weeks ago said:
Thanks! I've done these for company twice. There's always extra avocado/wasabi sauce left over, which is great as a "mayo" for lunch sandwiches over the next few days.

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