Hip Foodie Mom

The Ultimate Chicken Sandwich + A Giveaway from Maille

by 37 Comments

Jump to Recipe Print Recipe

The Ultimate Chicken Sandwich with Honey Dijon Mustard with Balsamic Vinegar by Hip Foodie Mom

Sometimes you just need a sandwich. A big sandwich. Or a chicken burger. One that drips when you take a bite and is juicy and full of flavor. This is for the days when a salad won’t cut it. When you just need more.

The Ultimate Chicken Sandwich by Hip Foodie Mom

I could have grilled a big, juicy ground beef patty but I had lovely chicken thigh meat in my fridge and couldn’t let those babies go to waste. Grilled to perfection and the grill marks get me every time. Oh baby.

This chicken sandwich rocks on so many levels. .  the bacon, the chicken thigh meat, the perfectly toasted bun, and fresh, crisp green leaf lettuce and the big, luscious slices of fresh tomatoes.

But you wanna know what the kicker is?

Honey Dijon Mustard with Balsamic Vinegar with sandwich

Maille’s new The Ultimate Chicken Sandwich_main by Hip Foodie Mom

Print Recipe

The Ultimate Chicken Sandwich

The "prep time" is the refrigeration time for the chicken thigh meat with the dry rub. And the cook time is an estimate. Chicken is done when cooked through to an internal temperature of at least 165°F.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main
Servings: 4
Author: Hip Foodie Mom

Ingredients

For the dry chicken rub:

  • 1 tablespoon brown sugar
  • 2 to 3 tablespoons smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 tablespoon ancho chili pepper powder you can add more if you want more heat
  • 1 teaspoon black pepper
  • 1/2 tablespoon turmeric
  • 1/2 tablespoon coriander
  • 1/2 tablespoon garlic powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon star anise powder

For the chicken sandwich:

  • 4 big chicken thigh pieces boneless and skinless
  • 4 buns toasted
  • mayonnaise
  • honey dijon mustard with balsamic vinegar
  • dijon mustard optional
  • 4 slices cheddar cheese
  • cooked thick crispy bacon strips
  • green leaf lettuce
  • tomato slices

Instructions

For the dry rub:

  • Combine all of the ingredients in a small bowl and mix until well blended. Taste and adjust any seasonings as needed. Sprinkle dry rub onto each chicken thigh piece, on both sides, and gently rub in. Cover and place into the refrigerator for at least an hour.

For the sandwich:

  • Fire up the grill. Remove chicken thighs from the fridge and place into the hot grill and let cook undisturbed until browned, for about 3 minutes. Flip the chicken thighs and repeat. Continue this until the thigh meat is nicely charred and cooked through to an internal temperature of at least 165°F. Remove from the grill and let rest for a few minutes before assembling your sandwich.
  • To assemble: generously slather on the mayonnaise and dijon mustard on the bottom piece of the bun and slather on Maille's honey dijon mustard with balsamic vinegar on the top side of the bun. Place the slice of cheddar cheese on the bottom bun, add the chicken thigh meat (which should still be hot), layer on the tomatoes, lettuce and thick, crispy bacon. Top with the top bun and devour immediately.

Dry rub inspired directly from Tom Douglas’ Maille Product Giveaway hosted by Hip Foodie Mom

You guys have to try each and every product shown above. These are the best. Enter the giveaway below and GOOD LUCK!!
a Rafflecopter giveaway

 

Disclosure: This is not a sponsored post. I was provided with all of the products featured above to sample. I wanted to host a giveaway because I truly love these products. 

 

You might also like...