Grilled Hot Chicken Sandwich
Use Kingsford® charcoal to make our spicy grilled chicken thigh sandwich recipe. With a cook time of 30 minutes or less, our grilled hot chicken sandwich is a win for everyone!
Let's get grilling
Create a brine for the chicken the night before for moist results. Boil 2 cups of water and seasonings (cayenne pepper, red pepper flakes, jalapeño). Add 8 cups of additional water and boneless chicken thighs. Brine overnight.
Light grill and set temperature to 375°F. On a Gravity Series grill, it should take only around 12 minutes to reach temperature.
Remove chicken thighs from the brine and pat dry. Cover with sriracha as a binder for the seasonings.
Coat thighs liberally with red pepper flakes, cayenne and garlic powder.
Once grill has reached temperature, grill chicken for 5 to 7 minutes, until chicken reaches internal temperature of 165°F. Turn regularly for an even cook and move to a higher shelf once done to avoid over-cooking. Once internal temperature is reached, remove chicken and let rest for 5 minutes to retain moisture.
While chicken is resting, prep sauce by mixing and warming the unsalted butter, Scotch bonnet powder, sriracha and chicken stock in a small grill-safe sauce pan on the grill.
Build sandwich by drizzling thighs with sauce and placing on buns.
Ingredients
-
boneless chicken thighs
4
-
buns (your preference)
3
-
water
2 cup
-
cayenne pepper
2 tbsp.
-
red pepper flakes
2 tbsp.
-
whole jalapeño (with seeds)
1
-
unsalted butter (melted)
3 sticks
-
Scotch bonnet powder
2 tbsp.
-
sriracha
3 tbsp.
-
red pepper flakes (to taste)
-
garlic powder (to taste)
Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt
For safe meat preparation, reference the USDA website.
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