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.
Servings: 4
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.