Spicy Chicken Sloppy Joes with Jalapeño & Green Onion
Scale Recipe
Adjust ingredient quantities for your desired serving size
For the Chicken Filling
Simmer uncovered to reduce and concentrate flavor—chicken should shred easily
Ingredients
- 1 tablespoon Vegetable Oil
- 4 cloves Garlic, Minced
- ½ large Yellow Onion, Diced
- 1 tablespoon Brown Sugar
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 pinch Cayenne Pepper
- 2 pounds Boneless Skinless Chicken Thighs
- ¾ cup Ketchup
- 1 tablespoon Dijon Mustard
- ½ teaspoon Worcestershire Sauce
- 1 tablespoon Hot Sauce
- 1 cup Water
- 2 tablespoons Thinly Sliced Green Onions
- ½ cup Diced Jalapeño Pepper
Instructions
- Add vegetable oil to a large saucepan.
- Add garlic, onion, brown sugar, salt, pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce in that order.
- Place over high heat and wait until garlic begins to sizzle, about 30 seconds.
- Let garlic sizzle for another 30 seconds, then add water and stir to combine.
- Bring mixture to a boil, then reduce heat to medium-low.
- Simmer uncovered for about 1 1/2 hours, until chicken is tender and easily shredded.
- Stir in green onions and jalapeños; cook for 3–5 minutes until peppers are just tender.
- Taste and adjust seasoning as needed.
Prep: 15 min • Cook: 1 hour 35 min • Wait: No time
For the Final Assembly
Toast buns well for structure that holds up to the saucy filling
Ingredients
- 4 medium Hamburger Buns, Split, Toasted, And Buttered
Instructions
- Toast buns until golden and spread with butter.
- Spoon generous portions of chicken mixture onto each bun.
- Serve hot.
Prep: 5 min • Cook: No time • Wait: No time
Notes
A bold, saucy mess of flavor—these chicken sloppy joes are a galley favorite with a spicy kick and sweet undertow. Keeps well in the ship’s stores for up to 3 days. For a smokier voyage, swap jalapeños for chipotle peppers or add a splash of liquid smoke.