My wife and I recently visited a friend in Seattle, Washington. It was my first time in Seattle, and there were a million things to do. One of our first stops was the Pike Place Market. I was aware of the fish vendors who threw and caught whole fish as part of the packaging and entertainment. I was completely unaware of how many other venders and shops were a part of the market.

We bought a bunch of fresh fruit to enjoy as healthy snacks to have for the week from one of the produce vendors who strongly encouraged us to try just about every type of produce.

We had a seafood lunch at Lowell’s, a three-story restaurant that has been open since 1957 and overlooks the water with great views of some of the surrounding mountains. One evening we took a sunset sail on a 70-foot racing sailboat. It was amazing!

Another evening, we decided to grab some food and have a picnic on the beach. Our friend suggested we pick up food from Un Bien, a casual walk-up restaurant offering Caribbean cuisine. There was a long, fast-moving line when we walked up, and the food smells in the air were wonderful.

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The gentleman taking orders and calling out when orders were ready was great at his job. He had a fun, talkative personality, but never allowed the line to move slowly, even when answering several questions from guests who may have been indecisive. We decided to go with their version of a Cuban sandwich, a marinated and grilled chicken thigh sandwich, grilled corn on the cob, and rice and beans.

After a short drive to the beach, we found a spot for our picnic and started enjoying the food. The sandwiches were on a baguette style bread with garlic mayo, cilantro, pickled jalapeno, romaine and caramelized onion. They were messy. We used a ton of napkins for our faces and hands, but they were some of the best things I have ever eaten. I love elaborate and precise foods, but sometimes some of the most satisfying foods are messy and don’t need a plate.

The corn was grilled then generously covered in garlic mayo, parmesan, cilantro, paprika, salt and fresh lime juice. It was delicious. The black beans and rice were surprisingly good. I had to look up the menu twice to remind myself they were vegetarian because they were so rich and tasty. I was certain there was meat in them.

There are many restaurants that specialize in sandwiches. They travel well and are often convenient to eat on the go. But sometimes they are a little messier, and these ones are often worth the effort especially when enjoyed at a destination picnic.

This recipe is my evolving interpretation of what I tasted.

Chicken Thigh Sandwich

Ingredients

• 1/8 teaspoon allspice

• 1/16 teaspoon dried rosemary

• 1/4 teaspoon dried oregano

• 1/8 teaspoon dried thyme

• 1/2 teaspoon cumin

• 1/8 teaspoon coriander seed

• 1/4 cup olive oil

• 2 tablespoons water

• 2 tablespoons vinegar (I used pineapple vinegar, but any would work.)

• 2 tablespoons sugar, or palm sugar

• 6 garlic cloves, minced

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1 teaspoon fresh parsley, minced

• 6 chicken thighs, boneless and skinless

• 1 baguette

• 1/4 cup garlic mayo, also called aioli

• Several sprigs of fresh cilantro

• Pickled jalape?os

• Romaine lettuce

• Caramelized onions

Directions

1. Place the ingredients on the list from the allspice to the coriander seed into a spice grinder, or coffee grinder, and pulse until roughly powdered.

2. Combine the ground spices with the ingredients on the list from the olive oil to the parsley, and stir together.

3. Add the chicken thighs to this mixture. Gently massage the marinade into the chicken.

4. Cover, and place in the fridge for a minimum of 30 minutes (overnight would be ideal).

5. Cooking the chicken:

• Cooked in a smoker would be fantastic. Cook to an internal temperature of 165 degrees.

• Cooked on a charcoal grill would be wonderful. Cook to an internal temperature of 165 degrees.

• Cooked on a propane grill or Blackstone would be great. Cook to an internal temperature of 165 degrees.

• Sauteed on the stove indoors would also be fine. Cook to an internal temperature of 165 degrees.

6. Cut the baguette into sandwiches pieces appropriate for your needs.

7. Slather the inside of the bread pieces with garlic mayo.

8. Top with a chicken thigh (the meat can be sliced if desired), and then the rest of the toppings, followed by the top half of the bread to complete the sandwich.

9. I have found I often enjoy wrapping the built sandwich in foil or parchment paper and then letting it sit for 10-20 minutes to let the flavors start to blend together. But sometimes I just can’t wait that long!

Joshua Dineen is the chef specialist at Lincoln Land Community College.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value-Added Local Food, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email [email protected]

This article originally appeared on Rockford Register Star: This chicken thigh sandwich has tons of flavor