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Local cook to compete in Vegas

Profile image for By Karina Ramírez / Staff Writer
By Karina Ramírez / Staff Writer

Denton resident Lori McClain is one of 25 home cooks selected to compete at the World Food Championships in Las Vegas this weekend.

McClain’s recipe, Sticky Chicken Naan Sandwich, went against other items such as Buffalo Wing Garlic-Toasted Hoagies from a resident of Forked River, N.J., and Brie, Pear and Apricot Sammie with Thai Dipping Sauce from a resident of Massena, N.Y.

All the recipes are available online at

McClain was declared the winner and is now going against the pros in the invitation-only World Food Championships, a four-day showcase of food champions. The inaugural competition features host Adam Richman, star of the Travel Channel’s Man vs. Food and Adam Richman’s Best Sandwich in America.

McClain said via the JustAPinch website that she was inspired to make her sandwich out of some chicken thighs bought on sale.

“So instead of my usual [barbecue], I decided on a take-off on the different chicken dishes at my local Chinese restaurants … all on a soft naan bread cushion,” she wrote.

If selected to the “final table,” the last stage of the world competition, McClain will be in the running the for title and $300,000 prize.

For more information, visit

KARINA RAMÍREZ can be reached at 940-566-6878. Her e-mail address is


Sticky Chicken Naan Sandwich

* 1 1/2 pounds boneless chicken thighs, cut in 1-inch wide strips

* 1/4 cup soy sauce

* 2 tablespoons honey

* 1/4 cup sesame oil

* 1 tablespoon minced garlic

* 1 tablespoon rice wine vinegar

* 1/4 teaspoon ginger

* 1 package naan flatbread

* 1/4 cup pepperoncini sandwich spread

* 1/4 cup red pepper relish

* 1/2 cup banana pepper rings, drained

In large resealable plastic bag, mix the marinade ingredients: soy sauce, honey, sesame oil, minced garlic, rice vinegar, ginger.

Place chicken thigh strips in bag of marinade. Seal and place in flat pan in fridge to marinade for 30 minutes to an hour.

Thread the chicken meat on pre-soaked wooden skewers or metal skewers. Grill over medium-high heat 9 to 10 minutes until chicken is cooked through, turning about three times.

Heat naan slightly in microwave or on grill to soften slightly.

Cut each naan into four length-wise pieces to fit sticky chicken strips.

Spread bottom pieces with a little pepperoncini spread, then pepper relish.

Top with sticky chicken removed from skewers, then pepper rings. Top with another naan strip.