This is another recipe from Caroline Chambers. The aioli sounds a bit weird, I know, but I promise it soooo good. The original recipe calls for grilling the buns and the chicken, but we just cooked them on the stove/in the oven.
Serves 4.
Ingredients:
4 boneless, skinless chicken thighs
1 jar bread and butter pickles, with their brine
1/2 cup mayo
1/2 tsp chili powder
1/2 tsp ground cumin
pinch of cayenne pep
pinch of kosher salt
neutral oil
4 hamburger buns (it calls for potato hamburger buns but we just used gluten free buns)
4 slices of provolone (or any other more low key white cheese)
shredded iceberg lettuce (or romaine)
Steps:
Place chicken in a resealable plastic bag or large bowl. Add enough pickle brine to cover the chicken (approx 1 cup; if you don't have enough, just give the chicken a stir after a few hours) Marinate in the fridge for at least 12 hours, up to 24.
Roast chicken on baking sheet at 425 F for 15 to 20 min, until cooked through.
Meanwhile, stir together mayo, 1 tablespoon pickle brine, chili powder, cumin, cayenne, and salt in a medium bowl. Set to the side.
Get the buns all nice and crispy on a pan on the stove
Place the cheese, aioli, chicken, tons of pickles, and handful of lettuce on the buns. Enjoy!