Adobo Chicken Sandwich

Menu PartSandwich/Wrap
Adobo Chicken

Elior North America

Allegheny Health Network/Jefferson Hospital

Jefferson Hills, Pa.

The chefs at Elior North America develop seasonal plates for the locations they serve. This latest recipe, a zesty take on a chicken sandwich, is the fall menu feature. Boneless chicken thighs are infused with a garlicky marinade then grilled and layered with sriracha mayo and pickled vegetables on a toasted bun.


Marinated chicken

1 cup olive-canola oil blend

1 tbsp. white wine vinegar

1 tbsp. dried oregano leaves

1 tsp. ground black pepper

1 clove garlic

1 tbsp. kosher salt

1 cup light soy sauce

1 lb. boneless, skinless chicken thighs

Pickled vegetables

2 cups seasoned rice wine vinegar

1 cup sugar

6 oz. cucumbers, thinly sliced

6 oz. carrots, cut into matchsticks

6 oz. red onion, thinly sliced

2 tbsp. chopped fresh cilantro

Sriracha mayonnaise

1 qt. mayonnaise

1 cup Sriracha


1 hamburger bun

1 tsp. Sriracha mayonnaise

1 oz. shredded lettuce

1 adobo chicken thigh

1½ oz. pickled vegetables


1. For adobo chicken marinade, in blender, combine all ingredients except chicken thighs; pulse until smooth. Place chicken in shallow pan and pour marinade over thighs. Marinate in refrigerator 2 hours or overnight.

2. Meanwhile, prepare vegetables: In bowl, combine rice wine vinegar and sugar; stir until sugar dissolves. Add remaining ingredients and toss to combine. Refrigerate 2 hours; drain excess liquid before using.

3. Remove chicken from marinade and discard unused marinade. Grill chicken until it reaches an internal temperature of 165 F.

4. For Sriracha mayonnaise, whisk together ingredients. Set aside until ready to use.

5. To assemble each sandwich, spread 1 teaspoon Sriracha mayo on bottom half of bun. Add lettuce and place grilled chicken on top. Top with drained pickled vegetables and remaining bun half.

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