Chicken Coleslaw Open Faced Sandwich

Yield:
2 servings
Category:
Lunch and Sandwiches
Cuisine:
British
Prep Time:
20 min
Cooking Time:
20 min
Total Time:
40 min

INGREDIENTS:

  • 2 chicken thighs, boneless or not
  • 1/2 lemon
  • 1 /3 red or Jalapeno chilli , halved, deseeded and thinly sliced
  • 1 clove garlic , crushed or finely sliced
  • sea salt
  • freshly ground black pepper
  • 1 fresh roll , halved
  • 1/3 bag prepared coleslaw
  • 2 - 3 tablespoons creamy salad dressing

DIRECTIONS:

  1. Preheat your oven to 200ºC/400ºF/.
  2. Mix the chicken with the zest and juice of the lemon, the sliced chilli and the garlic, and season with salt and freshly ground black pepper. Cover and leave to marinate for half an hour.
  3. Unbag the coleslaw. Mix well with the salad dressing and season with salt and freshly ground black pepper. Add some sliced green onions or chopped pickles if you like.
  4. Place the chicken thighs on a tray, skin side up, and bake in the oven for 20 minutes if boneless or 30 minutes if bone in or until the skin is crispy and the meat’s cooked through. Take the chicken thighs out of the oven, leave to cool slightly. If necessary, pull the bone out of the middle (you might need a little knife to do this).
  5. Toast the halved rolls under a hot grill or in the oven, and top with coleslaw and a chicken thigh. Tuck in!

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This recipe can be found online at: lemonzest.ca/Home/Recipes/9524