Recipe: Sassool's Crispy Garlic Chicken Sandwich
Sassool featured this item on their menu last year as a way to celebrate fair-inspired food when the N.C. State Fair was canceled due to COVID-19.
Posted — UpdatedSassool marinates chicken in a garlic based marinade and then grills it. It’s then served on warm pita with cabbage salad, crispy red-skin potatoes, and their creamy garlic whip.
1.5 T Chicken Marinade: (for 2 chicken legs)
- 2 tsp lemon juice
- 1 tsp red wine vinegar
- 2 tsp garlic whip from Sassool
- 1 tsp olive oil
- pinch salt
- pinch black pepper
3/4 C Cabbage Salad: (for two sandwiches)
- 1/2 cup shredded cabbage mix
- 2 T diced tomatoes
- 1 T diced green onion
- 2 T diced parsley
- 1 tsp olive oil
- 1 tsp red wine vinegar
- pinch salt
2 Chicken legs, washed and trimmed
4 thin slices Red potato, roasted on 350 for 30 minutes
2 T Garlic whip (from Sassool)
4 small rounds pita bread
1. Marinate your chicken legs for 24 hours.
2. Preheat the oven to 375, grill the marinated chicken legs until the chicken is 1/2 way cooked, then place on a baking sheet and finish the cooking process in the oven for 20 minutes.
3. The chicken should be brown and crispy when you remove it from the oven.
4. Compose the two sandwiches: lay out two pitas, then add 2 slices of roasted potato to each bun. Then add the crispy chicken followed by a spread of 1 Tablespoon of garlic whip on each chicken leg. Add a heaping scoop of cabbage salad to the top and cap with the last pitas.
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