Doctor's Review: Medicine on the Move

October 20, 2017

© Ryan Szulc

Bookmark and Share

Grilled chicken sandwich

From Maximus/Minimus in Seattle, Washington


If you haven’t heard of Maximus/Minimus, you don’t live in Seattle. In the words of owner Kurt Dammeier, the truck is an “urban assault pig”— a huge metal hog that rules the streets with amazing pulled pork and chicken sandwiches.

Because the truck itself gets so much attention, we thought we would shine the spotlight on the chicken for a change. When you’re making the chipotle mayo, you can do it extra-spicy for “maximus” or pull back on the chipotle for “minimus.”


Chipotle mayonnaise
1 can (7 oz/210 g) chipotle chillies in adobo sauce
4 cloves garlic
4 tsp. (20 ml) firmly packed brown sugar
1 c. (250 ml) mayonnaise
½ c. (125 ml) sour cream
1 tbsp. (15 ml) lemon juice
½ tsp. (2 ml) kosher salt


Pesto mayonnaise
1 c. (250 ml) mayonnaise
3 tbsp. (45 ml) pesto


Grilled chicken
1 c. (250 ml) lime juice
½ c. (125 ml) salad oil
¼ c. (60 ml) kosher salt
3 tbsp. (45 ml) granulated garlic
2 tbsp. (30 ml) dried oregano, crumbled
4 tsp. (20 ml) pepper
1 tbsp. (15 ml) chilli powder
4 lb. (2 kg) boneless chicken thighs


Sandwiches
Artisanal soft buns, halved horizontally
1 bunch fresh cilantro, tough stems discarded


For the chipotle mayonnaise, in a food processor, puree the chillies. Set aside 3 tablespoons (45 ml) chipotle puree. (Remaining puree can be frozen for another use.) Clean the bowl of the food processor and add the garlic and brown sugar. Pulse to chop, scraping down sides of bowl. Add mayonnaise, sour cream, lemon juice, and salt; process to combine. Add 2 tablespoons (30 ml) of the reserved chipotle puree; process to combine. Add more puree to taste and refrigerate until needed. (Mayonnaise keeps, covered and refrigerated, for up to 3 weeks.) For the pesto mayonnaise, stir together mayonnaise and pesto. Refrigerate until needed.

For the grilled chicken, in a large bowl, whisk together lime juice, oil, salt, granulated garlic, oregano, pepper, and chilli powder. Add chicken thighs, turning to coat; marinate, covered and refrigerated, for 1 hour.

Preheat grill to high. Lift chicken out of marinade (discarding marinade). Grill, uncovered and turning frequently, until nicely browned, cooked through, and a meat thermometer reads 165°F (75°C).

For the sandwiches, spread chipotle mayonnaise on one cut side of each bun; spread pesto mayonnaise on the other side. Top with grilled chicken and cilantro (the more the better). Close sandwiches. Serves 8.


From: Eat St.: Recipes from the Tastiest, Messiest and Most Irresistible Food Trucks by James Cunningham. Copyright Paperny Publishing Inc., 2013. Reprinted by permission of Penguin Group (Canada), a division of Pearson Canada Inc.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

Comments

Post a comment