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Ghost Chilli Chicken Sandwiches

There is nothing more inviting than the smell of meat on the BBQ! And this Chicken sandwich with spicy chilli mayonnaise and fresh pineapple developed by World Champion Jord Althuizen of BBQ Grill Master doesn’t disappoint!

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  • 6 persons
  • 60 + 30 min.
  • Main dish
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Recipes from Oil & Vinegar

The minute you bite into this Ghost Chilli Chicken Sandwich it is certain to become an all time favorite BBQ recipe... The mouthwatering combination of spicy chicken with the sweet taste of fresh pineapple is undeniably award winning and it is easy marinating chicken thighs with Ghost Chili Seasoning and Ghost Chili Sauce. The Ghost Pepper is one of the world’s hottest chilli peppers, so the sweet pineapple salsa not only balances the flavour, but can take the heat out for anyone who takes too big a bite!

 

This recipe was developed by Jord Althuizen. Entrepreneur, member of the jury of the RTL4 show BBQ Grill Master BBQ and world champion in the category Whole Hog (suckling pig).

  • Marinade:
    • 1 clove of garlic, finely chopped • 1 shallot, finely chopped • 3 tsp Ghost Chilli Seasoning • 2 tsp Ghost Chili Sauce • Juice and finely chopped zest of 1 lime • 200 ml coconut cream • 1 tsp sesame oil • 2 tbsp rice vinegar • 2 tsp fish sauce • 2 tbsp finely chopped coriander

    Ghost Chilli Chicken:
    • 6 Italian rolls • 600 g chicken thighs, boneless, skinless

    Grilled Pineapple Salsa:
    •     ½ pineapple • 1 tbsp olive oil • 1 red onion, chopped • 1 fresh jalapeno pepper, finely chopped • 1 spring onion stalk, cut into fine rings • 1 tbsp fresh coriander finely chopped • Juice of 1 lime • Pinch of ground cumin • 1 tsp brown sugar • Salt and pepper

    Mayonnaise Chilli Spread:
    • 1 tbsp honey • 6 tbsp olive mayonnaise • Freshly ground black pepper • 2 tsp Ghost Chilli Seasoning • 75 g green salad

  • Pineapple Salsa

    Heat the bbq (about 350 °C). Peel the pineapple, cut it into quarters, remove the core and cut into long slices about 5mm thick. Grill the pineapple slices until they have charred lines but are still firm. Then cut the pineapple slices into small pieces about 5mm x 5mm. Mix the remaining ingredients together and season according to taste with salt and freshly ground black pepper.

    Ghost Chilli Chicken

    Mix all the ingredients for the marinade and let the chicken marinate for at least 1 hour in the fridge. Take the chicken thighs out of the marinade and grill on a BBQ for about 10 minutes until they are thoroughly cooked inside.

    Sandwiches

    Mix the olive mayonnaise, honey, freshly ground black pepper and Ghost Chilli Seasoning to use as a spread. Cut open the rolls and spread them with this mayonnaise chilli spread. Then divide the green salad and grilled chicken thighs between the rolls and serve with the grilled pineapple salsa.

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