Mojo Chicken Sandwiches with Citrus Slaw
15
Minutes Prep Time
15
Minutes Cook Time
8-10
Servings
Florida State University's Chef Mike Smith and Head Beach Volleyball Coach Brooke Niles show us how to cook Mojo chicken sandwiches with citrus slaw. Marinated chicken makes for a flavorful sandwich that's easy to prepare and ready to go for game time. It's topped with feta cheese and citrus slaw so it's far from bland. Chef Mike likes consistent and even cooking that comes with natural gas.
The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.
INGREDIENTS
8-10 BONELESS, SKINLESS CHICKEN BREAST (YOU WANT THESE TO BE AROUND 5-6 OZ.)
MOJO MARINADE
8-10 BRIOCH BUNS
CITRUS SLAW (RECIPE TO FOLLOW)
1 CUP OF CRUMBLED FETA CHEESE
INSTRUCTIONS
PLACE CHICKEN BREASTS IN MOJO MARINADE, COVER WITH PLASTIC WRAP, AND PLACE IN REFRIDGERATOR FOR 2 HOURS. SET A TIMER TO REMIND YOU SO YOU DO NOT OVER-MARINATE THE CHICKEN.
AFTER REMOVING THE CHICKEN FROM THE MARINADE-TURN ON YOUR CLEAN, WELL OILED GRILL TO MEDIUM-HIGH HEAT. PLACE YOUR MARINATED CHICKEN BREASTS ON THE GRILL AND COOK FOR 5-6 MINUTES PER SIDE TURNING ¼ ON EACH SIDE AFTER 3 MINUTES.
ASSEMBLE THE CITRUS SLAW BY PLACING THE SLAW MIX IN A BOWL AND MIXING THOROUGHLY WITH 1 CUP OF THE CITRUS vinaigrette AND SET ASIDE.
PLACE THE BRIOCHE BUNS ON THE GRILL FOR ABOUT 1 MINUTE TO TOAST THEM. REMOVE BUNS FROM GRILL AND PLACE ASIDE.
ASSEMBLE THE SANDWICH BY PLACING A COOKED CHICKEN BREAST ON THE BOTTOM BUN, TOP WITH ABOUT ¼ TO ½ CUP OF CITRUS SLAW, AND FINISH WITH CRUMBLED FETA CHEESE. PLACE TOP BUN ON SANDWICH AND ENJOY!
*MOJO MARINADE RECIPE: 1 LARGE YELLOW ONION (CHOPPED), 1 CUP OF FRESH LIME JUICE, 1 CUP OF FRESH ORANGE JUICE, ½ CUP OF CHOPPED CILANTRO, 1 TSP KOSHER SALT, ½ TSP BLACK PEPPER, 1 TSP CUMIN, ½ CUP EXTRA VIRGIN OLIVE OIL, 2 EACH GARLIC CLOVES. PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL WELL MIXED BUT NOT LIQUEFIED.
*CITRUS SLAW RECIPE: 2 CUPS OF GREEN CABBAGE (SHREDDED), 1 CUP OF RED CABBAGE (SHREDDED) ½ CUP OF SHREDDED CARROTS, ¼ CUP OF CHOPPED SCALLIONS.
*CITRUS DRESSING RECIPE: 1 CUP OF FRESH LEMON JUICE, ½ CUP OF RED WINE VINEGAR, 2 GARLIC CLOVES, 1 TBLSP KOSHER SALT, 1 TSP BLACK PEPPER, ¼ CUP HONEY, ¾ CUP OF EXTRA VIRGIN OLIVE OIL. PLACE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER. SLOWLY DRIZZLE THE EXTRA VIRGIN OLIVE OIL INTO THE PROCESSOR/BLENDER WHILE IT IS RUNNING ON MEDIUM SPEED UNTIL OIL IS INCORPORATED.
