Firecracker Festival Classic Dinner

Allergens

Soy, Wheat

Ingredients

• 2 lbs bone
• in chicken thighs
• 1 cup festival classic dry rub
• 1/2 cup tangy barbecue sauce
• 6 slices of thick
• cut smoked bacon, cooked and chopped
• 4 large potato rolls, split and toasted
• 1 cup coleslaw mix
• 1 tbsp pickles, thinly sliced
• 1/2 cup sweet and spicy pickle relish

Instructions

1. Generously season the chicken thighs with festival classic dry rub, ensuring they are evenly coated on all sides. Refrigerate for at least 2 hours or overnight for best results.
2. Preheat a grill to medium high heat and place the marinated chicken thighs directly onto the grates. Cook for 5 minutes per side until fully cooked, with an internal temperature of 165°F (74°C). Baste with tangy barbecue sauce during the last 2 minutes of cooking.
3. Remove the chicken from the grill and let it rest for 5 minutes. Slice into strips or chop into smaller pieces, as desired.
4. Assemble the sandwiches by layering the sliced or chopped chicken, bacon, coleslaw mix, and pickles on toasted potato rolls. Top with a generous spoonful of sweet and spicy pickle relish.
5. Serve immediately with napkins and enjoy!

Chef’s Insight

To make your own festival classic dry rub, combine paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, black pepper, salt, and crushed red pepper flakes. Adjust the seasoning to taste.

Notes

Ensure your grill is preheated and ready to cook before adding the marinated chicken.