Grilled Chicken Sandwich

Directions

1. On a plate, lay out the chicken thighs, season with salt & pepper. Place the seasoned thighs in a gallon Ziplock bag, lightly pound with a mallet until the thighs have a uniform thickness. While still in the bag, add the Duke’s Alabama White BBQ Sauce, coat the thighs and let marinate for 30 minutes.

2. Preheat your grill or grill pan, medium high heat

3. Grill the chicken thighs for about 6-8 minutes on each side, or until the internal temperature reaches 165°F 

4. Top the cooked chicken thighs with the 1 white and one yellow American cheese slice and melt.

5. While the chicken is cooking, cook the bacon in a separate pan over medium heat until crispy. Remove from the heat, place the bacon on paper towels and save the bacon fat.

6. Cut the brioche buns in half and brush the cut sides with a little of the saved bacon fat.

7. Grill the buns, cut side down, for 1-2 minutes until lightly toasted.

8. Spread some Duke’s Georgia Sweet Heat BBQ Sauce on the top and bottom bun.

9. Assemble the sandwich by placing the grilled chicken on the bottom bun.

10. Add the bacon, shredded lettuce, potato chips, and dill pickle chips on top of the chicken.

11. Close the sandwich with the top bun and press down gently.

12. Serve and enjoy.