Chicken
Mayo (enough to cover chicken thighs)
Cumin seeds
Hot Sauce
Salt
Pepper
Boneless, skinless chicken thighs
Pickled onions
1 red onion, sliced (root to stem)
1 part water
1 part vinegar
Big pinch of salt
Big pinch of sugar
Toppings
Brioche Bun
Lettuce
Tomato, thinly sliced
Cooper sharp cheese
Prepare the marinade by mixing mayo, cumin seeds, hot sauce, salt and pepper.
Add the chicken thighs to the marinade and let sit in the fridge for 30 mins or over night.
Add the sliced red onion to the final jar you will keep them in. Fill the container half way with water and half way with vinegar. Add in a large pinch of salt and sugar.
Heat a saucepan over medium heat. Add the onion mixture and bring to a simmer. Turn off the heat and add the onions back to the jar. They will store in the fridge for several weeks.
Heat a cast iron over medium-high heat. Cook the chicken on each side for 3-4 minutes until well browned. Set aside on cutting board to rest. Meanwhile toast the brioche buns.
To assemble, add the chicken thigh, tomatoes, pickled onions, cheese, and lettuce to the bun and enjoy.