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Grilled Chicken Sandwiches With Grilled Plum Chutney and Cabbage Slaw recipe

  • Author: Sophia

Ingredients

For the Juicy Grilled Chicken:

  • Chicken: 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g) – thighs are recommended for their flavor and moisture.

  • Water: 4 cups, lukewarm (for the brine)

  • Kosher Salt: ¼ cup

  • Brown Sugar: 2 tablespoons

  • Olive Oil: 2 tablespoons

  • Black Pepper: 1 teaspoon, freshly ground

  • Garlic Powder: 1 teaspoon

  • Smoked Paprika: ½ teaspoon

For the Smoky & Sweet Grilled Plum Chutney:

  • Plums: 6 medium-sized ripe but firm plums (black or red plums work best), halved and pitted

  • Red Onion: 1 medium, cut into ½-inch thick rounds

  • Olive Oil: 1 tablespoon

  • Apple Cider Vinegar: ¼ cup

  • Brown Sugar: 3 tablespoons, packed

  • Cinnamon Stick: 1

  • Star Anise: 1 whole (optional, but adds a wonderful warm spice note)

  • Red Pepper Flakes: ¼ teaspoon (or to taste)

  • Salt: ½ teaspoon

For the Crisp & Tangy Cabbage Slaw:

  • Green Cabbage: 2 cups, finely shredded

  • Red Cabbage: 1 cup, finely shredded

  • Carrot: 1 medium, grated

  • Apple Cider Vinegar: 3 tablespoons

  • Olive Oil: 2 tablespoons

  • Honey or Maple Syrup: 1 tablespoon

  • Dijon Mustard: 1 teaspoon

  • Salt and Black Pepper: to taste

For Assembly:

  • Buns: 4 high-quality brioche or potato buns

  • Butter: 2 tablespoons, softened

  • Mayonnaise or Arugula (optional): for dressing the buns

Instructions

Part 1: Prepare the Brine and the Slaw

1. Brine the Chicken: In a large bowl, combine the 4 cups of lukewarm water, ¼ cup of kosher salt, and 2 tablespoons of brown sugar. Whisk until the salt and sugar are completely dissolved. Add the chicken thighs to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, but no longer than 1 hour. This quick brine is key to ensuring a juicy final product.

2. Make the Cabbage Slaw: While the chicken brines, prepare the slaw. In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot. In a smaller bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), and Dijon mustard. Pour the dressing over the cabbage mixture and toss well to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.

Part 2: Create the Grilled Plum Chutney

3. Grill the Chutney Ingredients: Preheat your outdoor grill or an indoor grill pan to medium heat. In a bowl, toss the plum halves and red onion rounds with 1 tablespoon of olive oil, ensuring they are lightly coated. Place the plums (cut-side down) and onion rounds directly on the grill grates. Grill for 4-5 minutes per side, until they have distinct char marks and are softened. The plums should be very tender and juicy.

4. Simmer the Chutney: Remove the plums and onions from the grill. Roughly chop the grilled onions. You can either roughly chop the plums or, for a smoother chutney, remove their skins (they should peel off easily after grilling) before chopping. In a medium saucepan over medium heat, combine the chopped grilled plums and onions, apple cider vinegar, brown sugar, cinnamon stick, star anise, red pepper flakes, and salt.

5. Finish the Chutney: Bring the mixture to a simmer, then reduce the heat to low. Let it cook, stirring occasionally, for 15-20 minutes, or until the mixture has thickened and the flavors have melded together beautifully. The fruit should be completely broken down. Remove the cinnamon stick and star anise before serving. The chutney can be served warm or at room temperature.

Part 3: Grill the Chicken and Assemble the Sandwiches

6. Prepare and Grill the Chicken: Remove the chicken thighs from the brine and pat them completely dry with paper towels. Discard the brine. In a small bowl, mix together the 2 tablespoons of olive oil, black pepper, garlic powder, and smoked paprika. Rub this mixture all over the dry chicken thighs. Place the seasoned chicken on the preheated grill. Cook for 5-7 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and has a beautiful char.

7. Let it Rest: Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This is a crucial step that allows the juices to redistribute throughout the meat, ensuring it stays moist.

8. Toast the Buns: While the chicken is resting, spread the softened butter on the cut sides of the brioche buns. Place them cut-side down on the grill for 1-2 minutes, just until they are golden brown and toasty.

9. Assemble Your Masterpiece: Now for the fun part. If you like, spread a thin layer of mayonnaise on the buns or lay down a bed of fresh arugula. Place a rested grilled chicken thigh on the bottom bun. Top it with a generous spoonful of the warm grilled plum chutney. Finish with a hearty pile of the crisp cabbage slaw. Place the top bun on, press down gently, and get ready for an unforgettable bite.

Nutrition

  • Serving Size: one normal portion
  • Calories: 700-850

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Find it online: https://vintagecooks.com/grilled-chicken-sandwiches-with-grilled-plum-chutney-and-cabbage-slaw-recipe/