4 Rolls (we like ours light and airy with a nice flaky crust)
For the Chicken Marinade
3 Tbs Fish Sauce
2 Tbs Soy sauce, regular
2 Tbs Maple Syrup, grade B preferred
1 Tbs Brown Sugar
1 Tbs Garlic, minced
1 Tbs Ginger, minced
1 tsp Toasted Sesame Oil
4 Scallions, minced
½ tsp Fresh Ground Pepper
1 Tbs White Wine
For the Pickled Veggies
1 ½ cups Carrots, sliced matchstick style
1 cup Radish, thinly sliced rounds
1 cup Apple Cider Vinegar
1 Tbs Kosher Salt
2 Tbs granulated Sugar
Begin by marinating the Chicken Thighs. In a medium bowl, combine chicken thighs with fish sauce, soy sauce, maple syrup, brown sugar, garlic, ginger, sesame oil, scallions, ground pepper, and white wine. Marinate 4-6 hours or over night in refrigerator.
Pickle veggies. In a medium bowl, combine carrots and radishes with Apple Cider Vinegar, salt and sugar. Refrigerate a minimum of 1 hour.
Preheat Fire Magic Grill to 450*. Grill chicken thighs 3-4 minutes per side or until the internal temperature reads 160*.
Pull from grill and allow to rest 5 minutes while assembling sandwiches.
We like to lightly warm or toast our buns on the grill for 1-2 minutes for added texture and flavor.
Slice bun in half and spread both sides with good quality Mayonnaise. Fill bun with Chicken, Pickled Veggies and Cilantro. Enjoy!
By Anna Rossi
Fire Magic Grills https://www.firemagicgrills.com/