Firecracker BBQ Smokehouse Chicken Sandwich

Allergens

Dairy, Wheat

Ingredients

• 2 bone
• in, skin
• on chicken thighs
• 1/4 cup Smokehouse BBQ Sauce (recipe below)
• 2 brioche buns, split and toasted
• 2 slices cheddar cheese
• 1/2 cup coleslaw
• 1 tbsp pickle chips Smokehouse BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat, around 350°F (175°C).
2. In a saucepan over medium heat, combine all Smokehouse BBQ Sauce ingredients. Stir until well combined and slightly thickened. Remove from heat and set aside.
3. Season chicken thighs with salt and pepper. Place chicken on the grill, skin side down, and cook for 7 minutes. Flip and continue cooking for an additional 7 minutes or until internal temperature reaches 165°F (74°C).
4. Brush both sides of the chicken with Smokehouse BBQ Sauce, reserving some for serving. Continue to cook on the grill for another 2 3 minutes, or until sauce is slightly charred and sticky.
5. Transfer the chicken to a cutting board and let rest for a few minutes. Thinly slice the chicken and set aside.
6. Assemble the sandwiches: Toast brioche buns on the grill, cut side down, for 1 2 minutes or until golden brown. Place sliced chicken on the bottom half of each bun, followed by a slice of cheddar cheese, coleslaw, pickle chips, and the top half of the bun.
7. Serve immediately with additional Smokehouse BBQ Sauce on the side.

Chef’s Insight

For added smoky flavor, use hickory or mesquite wood chips on your grill.

Notes

Don't forget to give the chicken plenty of time to rest before slicing; this ensures a juicy and tender result.