Jerk Chicken Banh Mi with Daikon Pickles

• 1 1/4 cups rice vinegar
• 1/4 cup brown sugar
• 1 pound daikon radish, julienned
• 12 ounces carrot, julienned
• 2 tablespoons ground allspice
• 2 tablespoons ground cinnamon
• 2 tablespoons crushed red chile flakes
• 2 tablespoons ground cloves
• 2 tablespoons garlic powder
• 2 tablespoons ground ginger
• 2 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt
• 2 tablespoons dried thyme
• 10 to 15 boneless chicken thighs
• 3 tablespoons coconut oil
• 10 hoagie rolls (8-inch), split
• 6 avocados
• 40 sprigs cilantro
• 40 slices julienned cucumber

1. For the daikon pickles: Place the daikon and carrots in a glass pickling jar.
2. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved.
3. Pour over the daikon and carrots.
4. Cover and refrigerate for 24 hours.
5. For the jerk chicken: Preheat the oven to 350 degrees F.
6. In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme.
7. Sprinkle the rub all over the chicken thighs.
8. In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side.
9. Transfer to the oven to finish cooking, about 20 minutes.
10. Let rest for 10 minutes before slicing.
11. Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here).
12. Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

rice vinegar, brown sugar, daikon radish, carrot, ground allspice, ground cinnamon, red chile, ground cloves, garlic, ground ginger, onion powder, oregano, ground black pepper, kosher salt, thyme, chicken thighs, coconut oil, hoagie rolls, avocados, cilantro, cucumber

Taken from www.foodnetwork.com/recipes/jerk-chicken-banh-mi-with-daikon-pickles.html (may not work)