Bourbon Maple Jalapeño Chicken Sandwich


Bourbon Maple Jalapeño Chicken Sandwich

Chef Michael Turner

Serving Size: 1-2 Adults

Time: 20 Minutes

Hickory Smoked Oil & Bourbon Maple Balsamic


  • 1-2 Chicken Breast Skinless, Boneless

  • 3 Medium Size Jalapeño's

  • 1/2 Cup Bourbon Maple Balsamic Vinegar

  • 1 Cup Arugula

  • 3 Garlic Cloves

  • 1 Cup of Mayonnaise

  • 2 Tablespoons Banana Pepper Juice

  • Salt & Pepper

  • Pretzel Bun


marinade Chicken ahead of time, 1 hour marinade per pound of protein. When ready to cook preheat oven to 400F. Take marinated chicken and place into baking pan, Place into oven and baked for 12-16 minutes. While chicken cooks prepare the garlic aioli, in a small bowl combine 1 cup of mayo, 3 cloves of minced garlic, 2 tablespoons of mild banana pepper juice and then salt and pepper to taste and whisk together. Once chicken is close to finishing take olive oil and brush over top of the pretzel bun and put in oven to bake bun 2-3 minutes. Once finished remove chicken and allow it to sit for 5 minutes so flavor will lock inside. With a knife cut chicken breast into two pieces and build sandwich to preference. 

Chefs preference is: Bun, Mayo, Chicken, Jalapenos, Arugula, Mayo, and lastly bun.  


Optional Olive Oil : Tuscan Herb, Manzanilla, Hickory Smoked, Garlic

Optional Vinegar:Traditional 18 Year, Neapolitan Herb, Cinnamon Pear, Black Cherry



Michael Turner