Grilled Chicken Thigh Cubano

IngredientsPoultry, Cheese, Pork
Day PartDinner, Lunch
Menu PartSandwich/Wrap
Cuisine TypeSpanish
Grilled Chicken Thigh Cubano

Source: Red Restaurant Group

Although the origin of the Cuban sandwich is hotly debated—Tampa and Miami compete for the invention—Chicago researcher Technomic says that Cuban flavors are on the rise. Spreads like whole-grain mustard aioli are an economical and easy way to meet consumer demand for punchier flavors. In addition, using the overlooked chicken thigh cuts down on cost and beefs up the flavor.



3/4 cup Cubano Chicken Rub (recipe below)
12 chicken thighs, trimmed
12 mini Cuban breads or seedless Italian baguettes
4 cups shredded cabbage
1 cup shaved pickles
24 Gruyere cheese slices
2 lb. smoked ham, shaved
1 cup Whole-Grain Mustard Aioli (recipe below)
1 tbsp. plus 1/4 tsp. kosher salt

Cubano Chicken Rub

3/4 cup salt
1/4 cup red pepper flakes
3/4 cup dried oregano
5 tbsp. freshly ground pepper
5 tbsp. granulated garlic
5 tbsp. granulated onion
5 tbsp. ground cumin
2 tsp. ground coriander
2 tbsp. cayenne

Whole-Grain Mustard Aioli 

1 qt. mayonnaise
1/2 cup Dijon mustard
1/2 cup whole-grain mustard
1/4 cup lemon juice
1/4 cup sherry vinegar
4 tsp. salt
2 tsp. minced garlic


  1. In medium bowl, combine all the Cubano Chicken Rub ingredients. Rub thighs with some of Cubano rub and 1 tsp. of kosher salt; place on grill and cook 20 to 30 minutes until cooked through, turning once.
  2. Meanwhile, split breads or baguette and top with ham and cheese. Place in 400°F oven until bread is toasty and cheese melts.
  3. In large bowl, mix together all ingredients for Whole-Grain Mustard Aioli. In another bowl, combine cabbage, pickles, aioli and 1/4 tsp. of salt; mix well. 
  4. Tear grilled chicken into chunks and place on sandwiches with the slaw mixture. Serve while warm.

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