Chicken Tinga Sandwich with Street Corn Slaw
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20Prep Time Minutes
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45Total Time Minutes
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18Number of Ingredients
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4Servings
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.
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.
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.
In another small bowl, stir together mayonnaise, lime juice, reserved chopped tomatoes and remaining adobo sauce.
Slice corn kernels from cobs and transfer to medium bowl. Add cabbage mix and half the mayonnaise mixture and toss to coat.
Grill chicken thighs, turning once, for 12 to 16 minutes or until well-marked and cooked through.
Assemble grilled chicken thighs in toasted buns with a drizzle of remaining mayonnaise mixture. Top with drained pickled onions and corn salad.
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!
Chicken Tinga Sandwich with Street Corn Slaw