makes 4 sandwiches
4 boneless chicken thighs
1 baguette portioned into 4 sandwich size pieces
2 teaspoon miso paste
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon of sesame oil
1 teaspoon olive oil
1 english cucumber
1 clove of garlic, minced
½ cup of vinegar
2 tablespoon of sugar
¼ carrot, julienned
1 tablespoon of mayonnaise
Handful of Lettuce
Salt and pepper
Make the sweet and sour cucumber a day before.
To do so,heat the vinegar in a small sauce pan. Add the sugar and cook until it dissolved. Set aside to cool. Add cucumber ribbons to a bowl and pour sugar and vinegar mix on top. Weight it down with a plate, and chill over night in the fridge.
To make the chicken:
Marinate the chicken thighs 2 hours before you grill it with a bit of olive oil and the minced garlic.
Mix the Miso paste, soy sauce, sesame oil and honey together.
Preheat the grill to medium. Grill the chicken thighs over medium direct heat for about 3 minutes, then brush with the miso glaze. Flip the chicken and continue cooking, brushing with the glaze once more until they are cooked through, about 10 minutes total.
Mix the carrot and lettuce with the mayonnaise and season to taste with salt and pepper.
Cut the french bread in half, place a handful of the carrot and lettuce mix on one half and top with the
chicken thighs and pickled cucumbers.