I wanted to make delicious sandwiches starting from some skinless, boneless chicken thighs. These turned out amazingly well. The ginger and garlic flavor suffused the inside of the chicken, and the glaze completes the flavor profile perfectly.
Ingredients
3 large skinless, boneless chicken thighs
1-inch ginger
3 garlic cloves
3 chewy ciabatta rolls
half a seedless cucumber
3 radishes
(1 jalapeno, optional)
2 tbsp sugar
3 tbsp vinegar
salt
glaze:
3 tbsp apple cider vinegar
2.5 tbsp honey
2 tbsp soy sauce
1 tbsp sambal chili sauce
1 tsp sesame oil
3 cloves garlic
Preparation
Cut off excess fat from the chicken thighs. Grate the fresh ginger and crush the garlic. Mix well until a paste forms. Spread this paste over the chicken thighs and cover. Refrigerate for several hours.
Slice the radishes and cucumber into thin slices. Salt and set aside for 20 minutes. Squeeze out the juices. Mix the sugar and vinegar. Season with salt and dissolve fully. Add the cucumbers and radishes to the dressing and refrigerate for hours.
Preheat oven to 425F. Season chicken thighs with salt and bake for 10 minutes on a wire rack.
Meanwhile, mix together the ingredients for the glaze and simmer until thick. Brush this glaze on the chicken thighs after you baked them for 10 minutes. Repeat glazing two more times, and bake the chicken for a total of 40 minutes.
Serve on hearty ciabatta rolls with Sriracha mayo and the cucumber-radish pickles.
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