Tailgate Game Day Lunch: Street-Fusion BBQ Chicken Bao Buns

Allergens

Gluten (in store-bought bao buns), Soy (in hoisin sauce)

Ingredients

• 8 large chicken thighs, boneless and skinless
• 2 cups barbecue sauce (store
• bought or homemade)
• 1 fresh pineapple, peeled, cored, and cut into rings
• 12 bao buns, store
• bought or homemade
• 1 cup hoisin sauce
• 1 teaspoon sriracha
• Green onions and cilantro, for garnish

Instructions

1. Preheat your smoker or grill to 250°F (120°C) for indirect cooking. Add soaked wood chips for smoke flavor, such as applewood or hickory.
2. Place the chicken thighs in a large bowl and pour half of the barbecue sauce over them. Mix well to coat the chicken evenly.
3. Transfer the chicken to the smoker or grill, placing it on the indirect heat side. Cook for 45 minutes, then flip and cook for another 45 minutes until the internal temperature reaches 165°F (74°C).
4. While the chicken is cooking, prepare the pineapple by brushing it with a mixture of hoisin sauce and sriracha to taste. Grill the pineapple rings over direct heat for 2 3 minutes per side until slightly charred and tender. Remove from grill and set aside.
5. Once the chicken is cooked, remove it from the smoker or grill and let it rest for a few minutes before shredding or slicing into bite sized pieces.
6. Assemble the BBQ Chicken Bao Buns by layering shredded or sliced chicken, grilled pineapple, and green onions on each bun. Garnish with cilantro. Serve immediately.

Chef’s Insight

Experiment with different sauces and flavors to create your own unique spin on this street-food fusion recipe.

Notes

This recipe is designed to create a bold, flavorful, and shareable dish that captures the essence of game day tailgating.