Quick BBQ seasoned chicken is piled on Hawaiian rolls and topped with pickles, pickled onions and provolone cheese before a brown sugar butter is brushed over the top & sprinkled with BBQ seasoning before warming in the oven.
Made with: Springer Mountain Farms Boneless Skinless Chicken Thighs
| 00:30 Prep |
| 00:25 Cook |
| 00:55 Total Time |
Ingredients
- 1-1.5 lbs Boneless Skinless Chicken Thighs
- BBQ rub of choice (Ansley's family loves Butt Rub BBQ Rub)
- Salt & pepper, to taste
- 3/4 cup BBQ sauce + 4 tablespoons for assembling sandwiches
- 1/2 cup pickle slices (about 12 slices)
- 1/3 cup Pickled red onions
- 12 slices Provolone cheese
- 3 tablespoons Butter
- 2 tablespoons Brown sugar
- 1 package Hawaiian rolls
Directions
- Place chicken on parchment lined baking sheet.
- Sprinkle with your BBQ seasoning of choice, salt and pepper.
- Bake at 350°F until internal temperature of chicken reaches 165°F with an instant read thermometer. (Times will vary on thighs vs breasts but usually around 20-22 minutes.)
- Once chicken has cooked, let cool, and shred.
- Add BBQ sauce and stir to combine.
- Slice the whole package of rolls in half (horizontally) without pulling each individual roll apart, and place on large piece of foil.
- Add about 2 tablespoons of the BBQ sauce to each side of bread and spread to coat evenly.
- Layer the bottom side of rolls with 6 pieces of provolone, add shredded BBQ chicken, top with 6 more provolone, layer the pickled red onions and pickle slices on cheese, and finally, place top of rolls on top of pickles.
- Melt better, add brown sugar, and stir to combine; spoon over top of sandwiches, and sprinkle with about 1 tsp BBQ Rub.
- Place another piece of foil over sandwiches and seal edges.
- Bake at 325 for 20-25 min.
- Slice up and Enjoy!!
