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!
Ingredients
INGREDIENTS
4 boneless chicken thighs
3 buns (your preference)
2 cups water
2 tablespoons cayenne pepper
2 tablespoons red pepper flakes
1 whole jalapeño (with seeds)
3 stick unsalted butter (melted)
2 tablespoons Scotch bonnet powder
3 tablespoons sriracha
red pepper flakes (to taste)
garlic powder (to taste)
Instructions
LET’S GET GRILLING
1 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.
2 Light grill and set temperature to 375°F. On a Gravity Series grill, it should take only around 12 minutes to reach temperature.
3 Remove chicken thighs from the brine and pat dry. Cover with sriracha as a binder for the seasonings.
4 Coat thighs liberally with red pepper flakes, cayenne and garlic powder.
5 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.
