Sep 05

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Make this grill season one to remember, with tasty techniques that will have your guests asking for more. Get inspired and have a delicious summer with these top trends from the 2016 Grilling Flavour Forecast by McCormick.Brazen burger rubs. Barbecue rubs shouldn’t be kept for just steaks and chicken. Introduce your burgers to fresh flavour with spiced rubs that create a caramelized, mouthwatering patty. Use your fingers to ensure the rub reaches each crevice, crack and pore of your meat.

East meets grill. Take your backyard to new places. Swap your traditional spices for next-level Japanese, Malaysian, Thai and Korean flavours. If you’re up for some experimentation, try this adventurous equation: sweet + soy + spice = yum. Heat + tang + smoke. Fresh chilies paired with tangy vinegar and mustard make the ultimate trio. Keep your taste buds guessing bite for bite, with this grilled sandwich.

Grilled Chicken Po Boy Sandwich with Spicy Mustard Sauce

Prep Time: 15 minutes + 30 minutes refrigerationCook Time: 12 minutesServes 8

Ingredients

Marinade:

• 1/4 cup (50 mL) fresh orange juice

• 2 tsp (10 mL) orange zest

• 1 tsp (5 mL) Club House Ground Ginger

• 1/4 cup (50 mL) white balsamic vinegar

• 2 tbsp (30 mL) Club House La Grille Spicy Pepper Medley Seasoning

• 1 tsp (5 mL) McCormick Gourmet Thyme Leaves

• 1/2 cup (125 mL) canola oil

Sandwich:

• 2 lbs (1 kg) chicken tenders

• 8 6-inch (15 cm) French sandwich buns, sliced lengthwise

• 8 romaine lettuce leaves

• 16 slices tomato

• 3 tbsp (45 mL) sliced green onions

Sauce:

• 2 tsp (10 mL) grainy mustard

• 1 cup (250 mL) prepared guacamole

• 2 tsp (10 mL) fresh orange juice

• 1 tsp (5 mL) orange zest

• 2 tbsp (30 mL) Club House La Grille Spicy Pepper Medley Seasoning

• 1/2 tsp (2 mL) Club House Crushed Red Pepper

Directions

1. For the chicken, whisk together all marinade ingredients in a bowl until well blended. Reserve 1/4 cup (50 mL) marinade for brushing on chicken during grilling. Place chicken in a large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour.

2. Meanwhile, for the avocado mustard sauce, combine mustard, guacamole, orange juice, orange zest, pepper medley and red pepper. Mix until well blended. Cover. Refrigerate until ready to serve.

3. Remove chicken from marinade. Discard any remaining marinade.

4. Grill chicken over medium-high heat for 4 to 5 minutes, or until chicken is cooked through, brushing with reserved marinade during the last few minutes of cooking. Spread French bread with avocado mustard sauce. Top with lettuce, tomato and chicken. Sprinkle with green onions.

You can find more grilling inspiration and unique recipes at grillewisdom.ca.

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