Tuesday, 24 February 2015

Griddled Scottish Chicken Thigh Fillets and Chorizo Sandwich

A Simple but Tasty Alternative to a Basic Chicken Sandwich

Griddled chicken thigh fillets and sliced chorizo sandwich

A chicken sandwich prepared at home for your own consumption will often be a pretty bland affair. This could be true whether you're in Scotland, Australia or virtually anywhere in between. It may just be some leftover chicken and a bit of salt between two slices of bread in a worst case scenario. When I had a couple of chicken thigh fillets leftover recently however from the Chicken Bhuna Curry Pie Recipe which I prepared and featured on this blog, I decided to think a little bit out of the box and use not only the leftover chicken but anything else I had lying around in the fridge which needed using up on my sandwich.

Chicken thigh fillets

Ingredients per Sandwich

2 skinless chicken thigh fillets
Vegetable oil
Salt and white pepper
6 thin slices Spanish chorizo
1 soft bread roll
1 tablespoon soured cream
Few leaves of coriander (cilantro), roughly chopped

Starting to griddle chicken thigh fillets


If you don't have a griddle pan, you could of course fry the chicken thigh fillets. Be aware, however, that they will take a good bit longer to cook.

Open up the chicken thigh fillets and season with salt and pepper. Brush all over - on both sides - with vegetable oil.

Chicken thigh fillets griddling on second side

Bring your griddle pan up to a smoking hot heat before carefully laying in the chicken thighs. These thighs took two minutes on each side but do make sure they are properly and fully cooked.

Griddled chicken thigh fillets

Lift the griddled chicken thigh fillets to a plate and let them sit and rest for a minute or so while you assemble the rest of your ingredients.

First griddled chicken thigh is laid on bread roll

Cut the bread roll open and lay one of the chicken fillets on the bottom half.

Chorizo slices are laid on chicken thigh fillet

Lay the chorizo slices on top of the chicken fillet.

Second griddled chicken thigh is added to sandwich

Sit the second chicken thigh fillet on top of the chorizo. Spoon on the soured cream and scatter over the coriander before closing to eat.

Griddled chicken thigh and chorizo roll is ready to eat

One unexpected benefit I found from this delicious creation was that the heat of the chicken thighs almost instantly slightly crisped the chorizo, giving it an almost streaky bacon like texture.

First tasty bite is taken from griddled chicken thigh and chorizo sandwich

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