Bourbon Barbeque Grilled Chicken Sandwich
We don’t judge here…
While I really do think it’s worth it to make my super easy dill pickle coleslaw to go with this sandwich sometimes convenience trumps all and a bag of salad will be just perfect.
Grocery List
Feel like getting ahead of the game?
Make the barbeque sauce up to a week in advance and store it in the fridge
Season the chicken and leave it covered in the fridge over night
Bourbon Barbeque Grilled Chicken Sandwich
This grilled chicken sandwich is sure to be a hit the next time you feel like grilling. The Bourbon Barbeque Sauce is sweet and tangy and combined with the quick and easy dill pickle slaw it's a nearly perfect sunny day dinner.
Equipment
- Barbeque
- Pot
- Measuring Cups
- Measuring Spoons
- Heatproof Rubber Spatula
- Mixing Bowls
- Tongs
- Mandolin
Ingredients
Bourbon Barbeque Sauce
- 1/2 cup Ketchup
- 1/4 cup Brown Sugar
- 2 Tbsp Bourbon
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Fancy Molasses
- 1 Tbsp Yellow Mustard
Grilled Chicken
- 8 Boneless Skinless Chicken Thighs (2-3 oz each)
- 1/2 tsp Chili Powder
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/4 tsp Cayenne Optional
Sandwiches
- 4 Brioche Style Buns
- Coleslaw See Notes
Instructions
Bourbon Barbeque Sauce
- Add all of the ingredients to a pot then stir to combine.
- Bring to a simmer over medium-high heat and allow to cook until all of the sugar is dissolved and the sauce has thickened slightly then set aside to cool.
Grilled Chicken
- Grease then preheat the grill to medium-high, we're looking for around 400F.
- Pat the chicken dry then season liberally with salt then chili powder, garlic powder, paprika and cayenne if using.
- Once the chicken is evenly seasoned add half of the barbeque sauce and toss to combine.
- Transfer the chicken thighs to your preheated grill and cook for 4-6 minutes per side or until they reach 165F.
Assemble
- Spread a dollop of the barbeque sauce on the bottom of each bun, top with two chicken thighs, and remaining sauce if desired and a generous heap of coleslaw.
Notes
I highly recommend using my super quick and easy Dill Pickle Coleslaw, but if the effort you’re willing to put in is closer to opening a bag of salad than shredding a cabbage that is totally fine!!
