maple dijon chicken sando
with apple dill slaw
TOTAL TIME: 30 minutes
SERVES: 4
Back in the day I used to make a really simple maple + dijon chicken on repeat, and this sando is that recipe all grown up. With maple, dijon, apple and cheddar it’s kind of giving fall, but I’m dragging it into summer by throwing the chicken on the bbq and loading the slaw with fresh dill and chives so it stays bright instead of heavy.
Quick PSA: the pretzel bun is not optional here. It’s chewier and saltier than a brioche bun, with that glossy slightly malty crust. It can stand up to a juicy glazed thigh and a pile of slaw without turning to mush, which a soft brioche just can’t do.
Also… we’re using dijon three ways in this recipe (marinade, slaw, spread), so go ahead and buy the big jar lol.
tools i use.
ingredients.
For the chicken:
1 lb boneless skinless chicken thighs
3 tbsp maple syrup
3 tbsp dijon mustard
½ tsp onion powder
½ tsp salt
½ tsp black pepper
¼ tsp cayenne
½ tbsp apple cider vinegar
2 tbsp avocado oil
For the apple-dill slaw:
2 tbsp mayo
2 tbsp dijon mustard
1 tsp whole grain mustard
1 tsp apple cider vinegar
½ tsp maple syrup
½ tsp celery salt
black pepper
2 cups thinly sliced green cabbage
1 honeycrisp apple
⅓ cup fresh dill
¼ cup chives
For the sandwich:
4 slices sharp white cheddar
4 pretzel buns
3 tbsp mayo mixed with 2 tbsp dijon
steps.
Marinate the chicken:
In a large bowl, whisk together 3 tbsp maple syrup, 3 tbsp dijon mustard, ½ tsp onion powder, ½ tsp salt, ½ tsp black pepper, ¼ tsp cayenne, ½ tbsp apple cider vinegar and 2 tbsp avocado oil.
Divide the mixture in half and add chicken thighs to one half and toss to coat.
Marinate 15-30 minutes at room temperature.
Reserve the other half for glazing later.
Make the slaw:
To another large bowl, mix together 2 tbsp mayo, 2 tbsp dijon mustard, 1 tsp whole grain mustard, 1 tsp apple cider vinegar, ½ tsp maple syrup, ½ tsp celery salt and black pepper.
Finely julienne your cabbage and apple and add to the bowl.
Finely chop chives and roughly chop dill and add to bowl and toss everything together.
Keep in fridge until ready to use.
Cook the chicken:
Grill: Heat your grill to medium and ensure your grates are well oiled.
Stovetop: Heat 1 tbsp avocado oil in a skillet over medium-high.
Remove the chicken from its marinade (discard the used marinade) and sear 4-5 minutes per side until deeply golden and cooked through (165F).
In the last few minutes of cooking, brush with the reserved glaze and let it bubble and caramelize, flipping a few times to glaze and char on both sides.
Remove from grill or stove and top each thigh with a slice of cheddar while the chicken rests to get a bit of melt.
Toast the buns:
Split the pretzel buns and toast in a dry skillet or on the grill.
Assemble
In a small bowl, mix together 3 tbsp mayo and 2 tbsp dijon and spread on buns.
Toss the slaw again to redistribute the dressing.
Layer the glazed, cheesy chicken onto the toasted buns, top generously with slaw, close and enjoy!
tips and subs.
make it GF: ✅ use a GF bun (ideally pretzel)
make it DF: ✅ skip the cheese
can I use chicken breasts instead of thighs? Yes, pound them to an even thickness first, and watch the cook time closely since breasts dry out faster than thighs.