Grilled Chicken Po Boy

The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself. Combine the tender, juicy flavorful chicken with some Kaw-Cajun Comeback sauce (or your favorite remoulade), fresh bread, lettuce, tomato and pickle and you have a sandwich you won’t soon forget.

Grilled Chicken Po BoyI like to really load up on the remoulade sauce. The messier a sandwich is, the better it is, is my motto. Also try my very messy grilled chicken and gravy sandwiches.

If you’re in the Indianapolis area, there are some great food trucks that also serve up delicious po boy sandwiches. Chef Dan’s Southern Comfort and Rollin Wit Da Roux, are just two of them.

Grilled Chicken Po Boy

The flavor from the marinade on this chicken is unbelievable. It makes for an absolutely awesome grilled chicken po boy, but the chicken would be just fine eaten by itself.
Course Main
Cuisine American
Prep Time 1 day
Cook Time 15 minutes
Total Time 1 day 15 minutes
Servings 2
Calories 9024kcal
Author Mike

Ingredients

For the chicken

  • 6 boneless skinless chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup canola oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes

For the po boy

  • chicken from above sliced thin against the grain
  • 2 loaves French bread split lengthwise
  • lettuce shredded tomato and
  • tomato sliced
  • dill pickles sliced
  • Kaw-Cajun Comeback sauce or your favorite remoulade

Instructions

For the chicken

  • Pound the chicken out thin.
  • Place remaining ingredients into a blender and blend for 15 seconds.
  • Place chicken into a resealable baggie or container. Add the marinade, Shake to coat and sea.
  • Refrigerate overnight.

For the po boy

  • Fire up your grill and grill the chicken, turning once, until done (175 F internal temperature). Remove from grill and let rest 10 minutes then slice thin against the grain.
  • Warm bread if desired.
  • Top bread with chicken, then add the lettuce,tomato and pickles. Add remoulade and enjoy!

Nutrition

Calories: 9024kcal | Carbohydrates: 8g | Protein: 1475g | Fat: 301g | Saturated Fat: 85g | Trans Fat: 1g | Cholesterol: 4149mg | Sodium: 4354mg | Potassium: 24704mg | Fiber: 2g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 37mg

Nutritional values are approximate.

Chef Dan’s Southern Comfort Food Truck

I met up with Chef Dan’s Southern Comfort food truck last week on the north side of Indy. The menu on the truck covers everything I love in food, from po boys to fried chicken, to jambalaya. But, if you know me, you know that I’m all about the po boy. I could eat po boys for breakfast, lunch and dinner every day. In fact, I’ve made a lot of them.

Chef Dan's Southern Comfort Food Truck

The shrimp Po Boy…

I up and ordered two po boys. First, the shrimp po boy. The shrimp were lightly breaded cooked perfectly. The lettuce and tomato were fresh, as was the really great soft bread..The remoulade (Cajun mayo) had just a bit of kick, and was absolutely delicious. The lightly seasoned fries and homemade slaw were great sides, but the sandwich was by far the star of the show.

Chef Dan's Southern Comfort Food Truck

The Andouille Po Boy…

Next up was the andouille po boy. I was really looking forward to this sandwich, and I was not disappointed. If you’re not familiar with andouille, it’s a slightly spicy Cajun smoked sausage. Between the kicked up sausage and remoulade sauce, this po boy brought some nice heat and was just fantastic. The toppings (lettuce, tomato, pickle) were again nice and fresh, as was the bread. (I made my own version of an andouille po boy.)

Chef Dan's Southern Comfort Food TruckChef Dan and his wife Allison operate the truck. I didn’t meet Chef Dan (he was busy making a catfish po boy I saw go out that made my stomach growl), but Allison took my order and she was super pleasant. You find that a lot at the food trucks around Indy. It’s just one of the things that makes eating from food trucks fun.

I can’t wait to catch up to Chef Dan’s again soon and try the rest of the menu. You should too. I rated them high on the ‘Mater Rater.

'Mater Rater Restaurant Score 5-5-5-5I love my Indianapolis food trucks. Sometimes they come and go, sometimes they turn into brick-and-mortar restaurants, sometimes their names change, and sometimes they last and last, serving up good food every time.

Spicy Creole Remoulade

This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all!

Crab Cakes with Shrimp

It’s great on my crab cakes with shrimp!

Spicy Creole Remoulade

Spicy Creole remoulade.
Course Sauce
Cuisine Creole
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup real mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon Creole or Dijon mustard
  • 1 teaspoon whole milk
  • 1-1 1/2 teaspoons prepared horseradish to taste
  • 2 tablespoons white onion minced
  • 1 tablespoon fresh parsley minced
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • Salt and hot sauce to taste

Instructions

  • Combine all ingredients. Refrigerate for one hour before using.

Nutritional values are approximate.