Rotisserie-Style Chicken Sub at Home

Ingredients

Home-kitchen amounts for 2 — standard home-cooking quantities for this dish, not the chain’s recipe (chains do not publish theirs). Difficulty: Easy.

• 300 g chicken thigh fillets, skin on
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried thyme
• 2 long white sub rolls (about 30 cm each)
• 1 cup shredded iceberg lettuce
• 1 tomato, thinly sliced
• ¼ red onion, thinly sliced
• ¼ cucumber, thinly sliced
• 2 tbsp mayonnaise or your choice of Subway-style sauce

Method

1. Rub the thighs with the oil, paprika, garlic powder, onion powder, thyme and salt. Rest 15 minutes.
2. Roast at 200°C for 20–25 minutes until the skin is crisp and the meat is 75°C in the centre. Rest 5 minutes.
3. Shred the chicken, skin and all, into strips — rotisserie chicken is pulled, not sliced.
4. Split the rolls without cutting all the way through and warm 3 minutes in a low oven.
5. Layer the shredded chicken, lettuce, tomato, onion and cucumber, then sauce. Tip: thigh meat is the rotisserie choice — breast dries out when shredded — and rest the chicken before shredding, or the juices run out onto the board instead of staying in the meat.