Heat + Tang + Smoke = big, crave-worthy flavor. Our version of this traditionally fried meat or seafood dish from New Orleans is all grilled up. Creole mustard, charred orange vinegar and hot blackened pepper meet at the grill to make one monumentally mouth-watering sandwich. Served on a sub roll and topped with creamy, spiced guac - this is the only grilled chicken you’ll ever want.
For the Po Boy, mix oil, Charred Orange Vinegar and Seasoning in small bowl. Reserve 2 tablespoons of the marinade for brushing chicken during grilling. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Meanwhile, for the Creole Mustard Sauce, mix guacamole, Creole mustard, Charred Orange Vinegar and Seasoning in another small bowl. Cover. Refrigerate until ready to serve.
Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium-high heat 4 to 5 minutes or until chicken is cooked through, brushing with reserved marinade during the last few minutes of cooking. Spread sub rolls with Creole Mustard Sauce. Top with lettuce, tomato and chicken. Sprinkle with green onions.
Click here for DIY Charred Orange Thyme Vinegar.