Spicy Grilled BBQ Chicken Sandwich
Crispy skin with spicy mayo
Ingredients
- 3 Buns
- 3 whole Bone-in, Skin-on Chicken Thighs
- 1.5 tbsp Diamond Crystal Kosher Salt
Spicy Mayo
- 2 tbsp Mayo
- 1 tsp Sriracha
- 1 tsp Water
Toppings?
- Sweet onion
- Dill pickle chips
Instructions
A Day in Advance, Dry Brine the Thighs
- Take chicken thighs out of packaging and pat dry.
- Take 1/2 tbsp of diamond crystal kosher salt and apply to the skin side and meat side of each chicken thigh.
- Put the salted thighs into your refrigerator, skin-side up and allow these to dry brine for at least 2 hours - ideally overnight OR a max of 2 days.
The Next Day, Get Your Grill to 300-325F
- The idea here is to elevate the meat above the hot coals so that it doesn’t burn.Any grill can work but I used my charcoal grill with an elevated grill grate.
- Put chicken thighs skin side down for 1 hour.
After 1 Hour, Flip the Thighs
- When you flip, spray the skin with some cooking oil - like avocado oil, olive oil, duck fat, beef fat, etc.
- Allow the thighs to grill skin side up for 30 minutes.
Take the Thighs Off the Grill When ALL of them are 200F+ Internal
- Then rest for 5-10 minutes.
- Once cooled, take the bone out of the thigh - if you went to 200F, it will easily come out.
Make Sriracha Mayo
- In a bowl combine the following ingredients.2 tbsp Mayo, 1 tsp Sriracha, 1 tsp Water
Assemble Sandwich
- Grab your buns and smear your sriracha mayo on.
- Then add your crispy chicken thighs.
- Top with dill pickles, onions, lettuce, etc. Whatever you like. Enjoy!