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Grilled Chicken Sandwich

Recipe from: Maximus/Minimus

Maximus Minimus is Seattle, Washington’s most recognizable pig truck. This giant chrome hog-shaped van with a built in snout and sunglasses is famous for its pulled pork sandwiches.

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Marinade for chicken thighs:
16 tablespoons lime juice
3 tablespoons granulated garlic
2 tablespoons oregano
4 tablespoons kosher salt
1-1/2 tablespoons black pepper
1 tablespoon chili powder
1⁄2 cups salad oil

Marinate 3-5 pounds of chicken thighs for 1 hour in this mixture. Preheat grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through (165 degrees on an instant read thermometer).

Chipotle Mayo (from Pure Flavor cookbook):
1 210-gram can chipotle chiles in adobo sauce
4 garlic cloves
4 teaspoons firmly packed brown sugar
1⁄2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1 cup all natural mayonnaise
1⁄2 cup sour cream

In a food processor, puree the chilies to a smooth consistency. Set aside 3 tablespoons of the chipotle puree. The chipotle puree can be spicy, so add less than the 3 tablespoons o reduce the heat in the mayonnaise. The remaining puree can be frozen for another use. Clean the bowl of the food processor and add the garlic and brown sugar. Pulse. Scrape down the sides of the work bowl and add the salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store in an airtight container for up to 3 weeks.

Pesto Mayonnaise (from Pure Flavor cookbook):
1 cup all natural mayonnaise
3-4 tablespoons store bought or homemade pesto

Combine the mayonnaise and pesto. Store in the refrigerator for up to 3 weeks in an airtight container.

Final Sandwich Assembly:
Artisan soft buns
Chipotle Mayonnaise or Pesto Mayonnaise
Grilled chicken thighs
Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches)

Spread the mayo on the cut side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better).

Yield: 8 servings