Spicy Grilled Chicken Baguette

Ingredients for 6 servings:

• 1 kg chicken thighs or 350 g chicken inner fillets
• 6 rolls (baguette rolls)
• 6 leaves of iceberg lettuce
• 3 m.-large tomato(s)
• 300 ml mayonnaise, homemade or ready-made product
• 1 dashes lemon juice
• Cayenne pepper
• Paprika powder
• 4 tbsp oil, possibly 5
• possibly chili sauce, hot
• possibly processed cheese
• possibly tomato ketchup
• possibly chili pepper(s) or chili flakes or similar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

based on the original by Balzac

Mix oil and paprika powder to make a thick marinade and rub it into the chicken thighs with a pastry brush. Bake in a roasting pan in a preheated oven at 180°C for about 30 minutes. Remove from the oven and let cool slightly. Meanwhile, season the mayonnaise with hot chili sauce and/or cayenne pepper and lemon juice. Slice the tomatoes and cut the baguettes almost completely in half crosswise. Skin the chicken thighs and tear or cut the meat into pieces (I twist the bones out one at a time to save myself the hassle of pulling them out). Season the meat generously with cayenne pepper. Now top the rolls with a washed, patted-dry lettuce leaf, spread the chili mayonnaise, meat, and two tomato slices on top, and spread a little more mayonnaise on the top half of the baguette. Since everyone in my family likes their spicy grilled chicken baguette differently, we’ve created a few other variations, but in my opinion they all top the original: 1. With cheese: First, spread just the meat on the sliced ​​baguette, then place a halved slice of processed cheese (Chester) on top and let it melt in the oven or microwave for a few minutes, then add the other ingredients. 2. Instead of chicken thighs, cut 350g of chicken breast fillet into strips, fry in 1 tbsp of oil, add 200ml tomato ketchup and a few generous dashes of chili sauce or plenty of cayenne pepper, and fry over medium heat, stirring constantly, until the liquid has almost completely evaporated. 3. Only for the really tough guys (and my dad): After topping the baguettes, add an extra dose of spice with ground chili flakes, finely chopped chili peppers, or something similar. Caution: I usually cry even at “normal” levels of spiciness, even though I like spicy food a lot, so this version is really only for experts!