Peruvian Style (Pulled) Chicken Sandwich

Prep Time 4

Cook Time 1

Total Time 5

For the marinade:- 2 chicken thighs - 2 tsp garlic paste / minced cloves - 1 tsp ginger paste - 1 small jalapeño (seeds removed) - 1 tsp cumin powder - 1 tsp chili powder - 1 tsp smoked pepper / Pimenton - 1 tbsp brown sugar - 2 tbsp olive oil - 1 tbsp lime juice - 2 tbsp (low-sodium) soy sauce - salt & pepper or a chicken stock cubeFor the Peruvian Green Sauce:- ½ cup mayo- 1 tsp garlic paste- ½ tsp ginger paste- 1 jalapeño (de-seeded)- handful of fresh coriander- a few basil leaves- 1 ½ tbsp lime juice - 1 tbsp olive oil- 2 tbsp Parmesan cheese- 2 tsp honey- salt & pepper to tasteFor the grilled cheese sandwich:- 2 slices of sourdough bread- 1 Mozzarella- 1 Peruvian Chicken Thigh (recipe above)- jalapeño slices- avocado slices

Marinate the chicken with the spices and let it sit in the fridge for 4 hours or overnight.
Remove the chicken from the fridge and cook it in the pan one medium heat until the chicken is cooked. This takes about 25-30 minutes.
After the chicken is cooked cover it in aluminum foil for 10 minutes. The shred the chicken with your hands or two forks.
Lay the slices of bread in the pan and top them with Mozzarella.
Add the pulled chicken on one slice of bread and add the jalapeño pepper sliced on the other slice. Add a touch of water and cover the lid for 3-5 minutes.
When Mozzarella is melted add the sliced avocado on top of the chicken and finally close it with the jalapeño Mozzarella slice. Serve immediately and with the sauce!
TIP:- You can also use the marinade for a whole chicken, legs or other (plantbased) meat.- Add the pulled chicken in your wraps, salads or rice bowls.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!