Grilled Yogurt-Harissa Chicken Sandwich

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Reinvent the menu favorite chicken sandwich with creative ethnic and trending ingredients like this Grilled Yogurt-Harissa Chicken Sandwich. 

 

Yield: 4 servings

 

Ingredients:

Yogurt-Harissa Chicken

¼ cup plain Greek yogurt

1½ tablespoons harissa sauce

1½ tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

 

Onion Marmalade

2 tablespoons canola oil

3 cups sliced sweet onions

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon ground red pepper

¼ cup apple cider vinegar

¼ cup brown sugar

 

Lemon-Cilantro Yogurt Aioli

¼ cup mayonnaise

¼ cup plain Greek yogurt

1½ teaspoons chopped fresh cilantro

1½ teaspoons lemon zest

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

 

For Serving

Oil for grilling

4 Buttermilk Naan with Caramelized Onions

12 slices Roma tomato

2 cups baby arugula

 

Directions:

1. Yogurt-Harissa Chicken: Whisk yogurt, harissa, oil, salt and pepper in a small bowl. Coat chicken with yogurt mixture; cover and refrigerate at least 1 or up to 12 hours.

 

2. Onion Marmalade: Heat skillet over medium high heat. Add oil, onions, salt, black pepper and red pepper; sauté 10 minutes or until onions are translucent and begin to brown, stirring frequently. Stir in vinegar and sugar; cook 5 minutes or until sugar is completely dissolved. Cool; cover and refrigerate. Makes about 1 cup.

 

3. Lemon-Cilantro Yogurt Aioli: In a small bowl, whisk all ingredients to combine. Store, refrigerated, in an airtight container. Makes about ½ cup.

 

4. To serve: Cook chicken on preheated oiled grill over medium heat 8 minutes or until internal temperature reaches 165°F, turning once; let stand 5 minutes. Cut chicken into ½-inch thick slices.

 

5. Split 1 naan; grill over medium-high heat 2 minutes, turning once. Spread 1 side of each naan half with aioli; top bottom half, aioli side up, with onion marmalade, chicken, tomato, arugula and top half of naan, aioli side down.