Mini smoked chicken and mango chutney sandwiches
Recipe
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15 minutes
-
75 minutes
-
90 minutes
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16 pieces
Want to surprise your guests with a delicious appetiser or snack from the Big Green Egg? You are guaranteed success with these mini sandwiches with chicken fillet smoked on your kamado and mango chutney! You serve the smoked chicken and the chutney at room temperature, so you can make it in advance if you want. By the way, you don’t need to soak the grilling plank for the chicken. If you do, this will create steam, which is not the intention with this recipe. Are all the components of this surprising recipe ready? Put together the mini sandwiches yourself or place the trays on the table so your guests can do it themselves.
INGREDIENTS
Chutney
- 2 shallots
- 1 medium sweet potato
- 2 cm fresh ginger
- 1 red Spanish chilli pepper
- 1 mango
- 3 tbsp olive oil
- ½ tsp white vinegar
- 2 tbsp tomato juice
- 8 chive stalks
Smoked chicken
- 2 corn-fed chicken breasts
Brioche
- 16 slices of mini brioche bread
Serve with
- 20 g rocket
- ½ tbsp olive oil
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 180°C. When the kamado has reached a temperature of about 150°C, place the skillet (Ø 27 cm) on the grid to preheat it.
- Meanwhile, for the chutney, peel and chop the shallots. Peel the sweet potato and cut into cubes of about 5 millimetres. Peel the ginger and finely slice the flesh. Remove the stalk and seeds from the chilli and finely chop the flesh. Peel the mango and cut the flesh from the stone. Cut the flesh into cubes of about 5 millimetres.
METHOD
- For the chutney, heat the olive oil in the skillet. Add the shallot and fry for 2-3 minutes. Add the ginger and sweet potato, and cook for about 5 minutes until the sweet potato is almost al dente; stir occasionally and close the lid of the kamado after each operation.
- Remove the skillet from the EGG, add the chilli and mango, and pour in the vinegar and tomato juice. Add salt and pepper to taste, stir and spoon into a bowl to cool.
- For the smoked chicken, place the corn-fed chicken breasts on a cedar grilling plank and sprinkle with salt and pepper to taste. Remove the grid and sprinkle a handful of Cherry Wood Chips on the glowing charcoal. Fit the heat shield and put the grate back. Place the grilling plank on the grid and close the lid of the EGG. The temperature will drop to about 130°C; maintain this temperature. Let the chicken fillets smoke for about 30 minutes until they reach a core temperature of 70°C. You can measure the core temperature with a core thermometer.
- Remove the grilling plank with the chicken fillets from the EGG, place them on a plate and let them cool to room temperature. Remove the grid and place the Cast Iron Grid in the EGG. Close the lid and bring the temperature of the kamado to 200°C. Meanwhile, for the chutney, finely chop the chives and mix into the cooled chutney.
- Place the brioche bread slices on the grid and grill for about 1 minute. Flip the bread over and grill for another 1 minute. Place the bread in a bowl.
- Mix the rocket with the olive oil and divide over a plate. Slice the smoked chicken fillets and top with the rocket salad. Place some rocket on a slice of brioche bread, spoon some of the chutney on the bread and top with a slice of smoked chicken fillet.
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