Sándwich club de pollo picante
Servings
2
Prep Time
20 minutes
Cook Time
25 minutes
Charred chicken thighs tossed in a spicy barbecue sauce, spiked with reaper hot sauce. Served on toasted Calabrese bread, topped with sriracha mayo, crispy bacon, fresh lettuce, juicy tomatoes, and creamy avocado. An additional splash of hot sauce for those of us who like it extra hot.
It is an absolutely delicious combination for International Hot & Spicy Food Day. But save the recipe for game day too!
Ingredients
-
1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon Korean chili flakes
- ½ teaspoon smoked paprika
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 chipotle peppers in adobo sauce
- 1 cup ketchup
- 2 tablespoons honey
- A few dashes of your favourite hot sauce, as per your liking and heat tolerance
-
6 boneless, skinless chicken thighs
- 3 teaspoons of extra virgin olive oil
- 3 teaspoon BBQ chicken seasoning of your choice
- 4 large slices of Calabrese or sourdough bread (Approximate 6-7” long)
-
6 strips of crispy bacon
- 2 tablespoons Sriracha mayonnaise (Store bought or mix equal portions of Siracha and mayo.)
- Brie cheese, enough to layer over the chicken to taste
- 2-4 lettuce leaves
- 1 beefsteak tomato, sliced
- 1 avocado, cut in slices
Spicy BBQ Sauce
Chicken
Toppings
Directions
Season the Chicken
Drizzle olive oil over the chicken, sprinkle the BBQ chicken seasoning and coat evenly on all sides.
Preheat the grill
Preheat the grill to medium high.
Prepare the Spicy BBQ Sauce
Blend all sauce ingredients (except for the hot sauce) into a mini processor and mix until smooth. Adjust the heat with hot sauce to your liking.
Place the BBQ sauce in an ovenproof skillet on the grill and bring to a boil, stirring occasionally. Once the sauce is boiling reduce the heat and simmer for 20 minutes.
Grill & Sauce the Chicken
Place the chicken over the direct heat, flip the chicken when releases from the grill easily. Grill until lightly charred on both sides and the internal temperature reaches 165°F or more. Approximately 8-10 minutes.
- Submerge the chicken into the skillet with the BBQ sauce, coat the chicken on both sides.
Build the Sandwiches
Grill the bread on both sides.
- Spread Sriracha mayo on the bottom slice.
- Layer bacon, grilled chicken, and Brie. Move to the upper rack or broiler to melt (or use torch to melt the cheese)
- Top with lettuce, tomato, avocado, and the second slice of toast.
- Cut in half and enjoy!
