BBQ Chicken Sandwich
A quick and satisfying sandwich featuring juicy chicken thighs, melted cheese, and tangy BBQ sauce, served on toasted mini rolls.
Equipment
- Griddle or Skillet
- Mixing Bowl
Ingredients
- 8 pieces chicken thighs
- 6 slices Colby Jack cheese
- 4 mini French rolls
- 1 large red onion thinly sliced
- 2 Tbsp. all-purpose rub
- 1/4 cup BBQ sauce
- 1 Tbsp. olive oil
Instructions
- Cut chicken thighs into 1-inch cubes and place in a mixing bowl. Add red onion, all-purpose rub, and olive oil; mix to coat.
- Preheat a griddle or skillet over medium-high heat. Add seasoned chicken and cook, flipping frequently, until cooked through.
- Pour in BBQ sauce and stir to coat the chicken. Cook for an additional minute.
- Check internal temperature of chicken; it should reach 165°F. Top with Colby Jack cheese and cover until melted.
- Slice mini French rolls and toast them lightly. Fill each roll with the cheesy BBQ chicken mixture.
- Serve immediately with additional BBQ sauce if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken before serving.