July 22, 2026

Chicken Tinga Sandwich with Street Corn Slaw

Name: Chicken Tinga Sandwich with Street Corn Slaw
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 can (398 mL) Aylmer® Whole Tomatoes, drained; 2 chipotles in adobo sauce, drained and minced; 2 tablespoons (30 mL) adobo sauce, divided; 2 tablespoons (30 mL) chopped cilantro; 2 teaspoons (10 mL) ground cumin; 1 teaspoon (5 mL) chili powder; 1 teaspoon (5 mL) dried oregano; 1 teaspoon (5 mL) salt, divided; 1 lb boneless skinless chicken thighs (about four); 1/4 cup (63 mL) white vinegar; 1 teaspoon (5 mL) granulated sugar; 1/2 small red onion, thinly sliced; PAM® Grilling Spray; 2 cobs of corn, husks removed; 1/3 cup (83 mL) mayonnaise; 1 tablespoon (15 mL) freshly squeezed lime juice; 1 cup (250 mL) shredded cabbage mix; 4 Udi’s® Gluten Free Classic Hamburger Buns, split and toasted

20

Prep Time Minutes
45
Total Time Minutes
18
Number of Ingredients
4
Servings

Ingredients

1/2 can (398 mL) Aylmer® Whole Tomatoes, drained
2 chipotles in adobo sauce, drained and minced
2 tablespoons (30 mL) adobo sauce, divided
2 tablespoons (30 mL) chopped cilantro
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) chili powder
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) salt, divided
1 lb boneless skinless chicken thighs (about four)
1/4 cup (63 mL) white vinegar
1 teaspoon (5 mL) granulated sugar
1/2 small red onion, thinly sliced
PAM® Grilling Spray
2 cobs of corn, husks removed
1/3 cup (83 mL) mayonnaise
1 tablespoon (15 mL) freshly squeezed lime juice
1 cup (250 mL) shredded cabbage mix
4 Udi’s® Gluten Free Classic Hamburger Buns, split and toasted

Directions

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Step one

In food processor, pulse tomatoes until finely chopped (alternatively, chop finely by hand). Transfer to medium bowl, setting aside 2 tablespoons. Stir in chipotles and 1 tablespoon + 2 teaspoons adobo sauce. Stir in cilantro, cumin, chili powder, oregano and 1/2 teaspoon salt. Add chicken thighs and stir to coat. Cover and refrigerate for at least 30 minutes and up to overnight.
Step two

In small bowl, combine vinegar, sugar and remaining salt, stirring to dissolve. Add onion and stir to coat; let stand for 10 to 15 minutes or until tender.
Step three

Grease grates well using grilling spray; heat grill to medium-high heat. Grill corn on the cob, turning frequently, for 10 to 12 minutes or until tender and lightly charred. Set aside to cool.
Step four

In another small bowl, stir together mayonnaise, lime juice, reserved chopped tomatoes and remaining adobo sauce.
Step five

Slice corn kernels from cobs and transfer to medium bowl. Add cabbage mix and half the mayonnaise mixture and toss to coat.
Step six

Grill chicken thighs, turning once, for 12 to 16 minutes or until well-marked and cooked through.
Step seven

Assemble grilled chicken thighs in toasted buns with a drizzle of remaining mayonnaise mixture. Top with drained pickled onions and corn salad.

Tips

Add your favorite taco toppings to this sandwich! Try sliced avocado, jalapeño pepper slices or crumbled cotija cheese.

Save remaining tomatoes for your next pasta night!