Description
Discover the ultimate grilled chicken thigh sandwich recipe—tender, smoky chicken, fresh toppings, and a buttery bun. Perfect for lunch or d
Ingredients
Scale
- 4 bone‑in, skin‑on chicken thighs (about 1½ lbs total)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 4 ciabatta rolls or sturdy sandwich buns
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 cup shredded lettuce (iceberg or romaine)
- 1 medium tomato, sliced
- ½ red onion, thinly sliced
- 4 slices cheddar cheese (optional)
- Fresh basil leaves (optional)
- 1 tbsp butter, melted (for toasting buns)
Instructions
- Prep the chicken: Pat the thighs dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the mixture all over the chicken, making sure to coat both sides.
- Preheat the grill: Heat a gas or charcoal grill to medium‑high (about 375°F). If using a grill pan, preheat it on the stove over medium‑high heat.
- Grill the thighs: Place the chicken skin side down. Grill for 6–7 minutes, then flip and grill for another 5–6 minutes, or until the internal temperature reaches 165°F. The skin should be crisp and the meat juicy.
- Rest the chicken: Remove from the grill and let rest for 5 minutes. This keeps the juices locked in.
- Make the sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, and honey until smooth.
- Toast the buns: Brush the inside of each bun with melted butter and place them on the grill for 1–2 minutes, until lightly browned.
- Assemble: Spread sauce on the bottom bun. Layer lettuce, tomato, red onion, and a slice of cheddar if using. Place the grilled chicken thigh on top, then add fresh basil leaves if desired. Cap with the top bun.
- Serve: Slice the sandwich in half and serve immediately with your favorite side.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely without overcooking.
- Let the chicken rest; cutting into it too soon releases juices.
- For extra crunch, add a handful of pickles or a few slices of crispy smoked turkey (if you’re not avoiding chicken).
- If you prefer a milder flavor, reduce the smoked paprika to ½ tsp.
- To keep the sandwich from getting soggy, spread sauce only on the bottom bun.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grilled chicken thigh sandwich