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Recipe | Garlicky Chicken Sandwich

Garlicky Chicken Sandwich With Basil Mayo And Caramelized Onions
3 pounds Sanderson Farms® Chicken Tenders

For the Chicken Rub:
15 garlic cloves
½ cup basil leaves, packed
2 tablespoons kosher salt
1 tablespoon black pepper
7 tablespoons granulated sugar
4 ounces canola oil

For the Basil Mayo:
¼ cup basil leaves, packed
¼ cup Italian parsley, packed
½ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoons granulated sugar
1 teaspoon black pepper

For the Caramelized Onions:
2 tablespoons canola oil
2 each large white Spanish onions, julienned
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon brown sugar

10 slider buns

Preparation:

  • In a food processer, place garlic, basil, salt, pepper, sugar and oil, process until smooth. Transfer to a bowl and add chicken tenderloins. Toss with the rub and marinate for 15 minutes.
  • In a blender, add basil, parsley, mayonnaise, Dijon mustard, sugar and black pepper, blend until smooth. Transfer to a ramekin and reserve.
  • In a bowl, toss the onions with the canola oil, salt, black pepper and brown sugar.
  • Place onions on the green egg and grill at 350 degrees until tender approximately 15 minutes or until charred and soft.
  • After the chicken has marinated for 15 minutes, place on the Green Egg at 350°F, the tenders will char rather rapidly due to the sugar in the rub. Cook on both sides for 4-5 minutes. Chicken is cooked when it reaches and internal temperature of 165°F. Transfer to a plate and assemble the sliders.
  • Cut one tender in half and place on the bottom of bun.
  • Add 1 tablespoon of Basil Mayo and top with caramelized onions and serve.

Yield: 10 servings

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