Description
A smoky, juicy grilled chicken sandwich with tangy homemade sauce, toasted brioche rolls, and vibrant toppings. Perfect for lunch, dinner, or game day with halal-friendly spices and a crisp crunch.
Ingredients
1.5 lbs boneless, skinless chicken thighs
3 tbsp halal-friendly barbecue sauce (or honey-mustard blend)
1 tbsp olive oil
1 tsp paprika
1 tsp salt
1 tsp black pepper
4 brioche rolls
1 cup shredded pickled cabbage
1 tbsp vinegar
1 tbsp butter (for toasting rolls)
Instructions
Pat chicken thighs dry and season with paprika, salt, pepper, and olive oil.
Refrigerate for at least 2 hours.
Preheat grill to high heat. Oil grates 10 minutes before cooking.
Sear chicken 4-5 minutes per side until golden. Brush with 1 tbsp barbecue sauce during the last 2 minutes.
Toast rolls briefly on the grill with butter. Fill with chicken, cabbage, and remaining sauce.
Notes
Use boneless thighs for juiciness. Avoid marinating over 5 hours. Add vinegar to homemade sauce to balance flavor. Store leftovers refrigerated for 3-4 days. For sweet-tangy flavor, substitute sauce with honey-mustard glaze.
Avoid slicing chicken immediately after grilling; rest 5 minutes for juiciness.
- Prep Time: 25
- Cook Time: 25
- Method: Grilling
- Cuisine: American