June 04, 2017
Dinner, Main Dish, Curries,
Poultry, Chicken, Dairy, Middle Eastern, Add it in the lunch box, Quick Meals, Game/Sports Day, July 4th, Labor Day, Picnic, Regional Holiday, Summer, Grilling (Outdoor), No Eggs, Spices, Buttermilk, Sandwiches, Spring more
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"Plan ahead. You need to chill the chicken in the brine at least 4 hours.Of course...best over night."
For the brine: Combine buttermilk,curry, cumin, turmeric, salt, and pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Prepare grill for medium-high heat. Combine celery, fennel, yogurt, lemon juice, celery seeds, and 1 tablespoon mayonnaise in a medium bowl; season with salt and pepper and toss to combine. Set slaw aside.
Grill chicken until cooked through, 5–7 minutes per side. Brush bread on both sides with oil and grill until toasted, about 2 minutes per side; spread with mayonnaise. Build sandwiches with bread, chicken, slaw, onion, and dill.
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