| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 40 min |
| Yield: | 4 sandwiches |
Ingredients
- 2 pounds chicken thighs, boneless and skinless
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 teaspoon canola oil
- 1 1/4 cups Chipotle Vinegar BBQ Sauce, recipe follows
- 4 slices Texas toast, brushed with butter and toasted until golden
- Southern White Sauce, recipe follows
- Pickled Red Onions, recipe follows:
- 2 cups ketchup
- 1/3 cup molasses
- 1/3 cup cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon ground black pepper
- 1 medium clove garlic, grated
- 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
- 1 medium Vidalia onion, peeled, quartered and pureed in a food processer, solids strained and juice reserved (about 1/4 cup onion juice)
- 1 chipotle pepper in adobo
- 1 to 2 tablespoons adobo sauce, depending on spice desired
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon lemon juice
- Kosher salt and freshly cracked black pepper
- 3/4 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- Red pepper flakes
- 1 bay leaf
- 1 large red onion, peeled, halved and sliced into half-moons, 1/4-inch thick
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 325 degrees F.
- Heat a 12-inch skillet over medium heat. Sprinkle both sides of the chicken thighs with salt and pepper. Add the oil to the skillet, and then the chicken thighs. Sear both sides of the chicken until golden in color, about 3 minutes per side.
- Lower the heat and add in the Chipotle Vinegar BBQ Sauce. Bring to a simmer, and then place in the oven to finish cooking the chicken, 10 to 15 minutes. Let the chicken cool a bit in the sauce. Then, using two forks, shred the chicken into medium pieces and hold in the sauce until ready to serve.
- Lay down the Texas toast and put a nice amount of the saucy, shredded chicken on top. Artfully drizzle Southern White Sauce on top of the chicken and then pile on the Pickled Red Onions. Pick it up or fork and knife it, either way it’s delicious.
- Add the ketchup, molasses, vinegar, 1/4 cup water, mustard, oil, Worcestershire sauce, hot pepper sauce, black pepper, garlic, onion juice, chipotle pepper and adobo sauce together in a saucepot and bring to a boil over medium-high heat. Once at a boil, reduce to a simmer and cook for 20 minutes to combine the flavors. Remove from the heat and cool to room temperature.
- Combine the mayonnaise, cider vinegar, lemon juice and some salt and pepper in a bowl. Use immediately or store in airtight container in fridge for up to 4 days. Great as a salad dressing too!
- To a saucepot, add the vinegar, 1/2 cup water, sugar, salt, red pepper flakes to taste and bay leaf and bring to a boil. Add the onions to a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for at least 30 minutes. Right before serving, add in the parsley.
Reviews
Excellent. I’ve used the pickled onions as an addition to pasta salad too! Love
Fantastic chicken sammies! I made these as sliders without shredding the chicken, so I cut the thighs in half before browning (actually they were fully cooked during this step.. I put the thighs and sauce in a 9×13 pan and heated in the oven Made the pickled onions and white sauce as directed. The BBQ was very good, but the onions and white sauce took this sandwich to another level, don’t skip those elements.
This is my second time making this recipe. It is so easy and so delicious!! I must admit, I have a favorite bbq sauce I use but it is Jeff’s technique that makes it so tender! Love it!
The BBQ Sauce is so good. Not to sweet, but with a kick. I had all of the ingredients so I made this dish last night. My family could not stop eating. Thanks Jeff for one great recipe!
A definite winner Jeff! Chicken thighs were perfect for this dish. The chicken bathing in the bbq sauce was awesome and easy to pull apart. I extended the cook time for finishing in the oven. Pickled onions added a nice crunch and the white sauce had a nice tangy flavor from the vinegar and lemon. The fam fully enjoyed and will certainly make again.
This recipe is OUTSTANDING! Takes a little time but well worth it! The only change I made was the onion in the sauce. I didn’t do the whole onion juice, I just finely diced an onion. You must make all of the sauces!
Good…..
The Sandwich King does it again! The BBQ had some good zip. And the Southern White Sauce was like Bleu Cheese to a buffalo. Outstanding!
This was amazing. Our son-in-law made this for us and we immediately had to get the recipe from him. Thanks Jeff….
The Chipotle Vinegar BBQ sauce is the only one you’ll ever need! It is so savory and balanced perfectly, I am using it on everything. I didn’t have Vidalia onions so subbed regular yellow onions chopped fine and it was still great. The Southern White Sauce is new to me and now one of my favorites as well. My eight year old niece is a little wary of new things and she raves about it too. Keep up the great work! Love the show!