Buffalo Chicken Sandwich

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2:30 - Prep 2:15 / Cook 0:15
Beginner

This is not just any Buffalo Chicken Sandwich. This is serious game day eats.  It’s two marinated grilled chicken thighs glazed with buffalo sauce and topped with blue cheese, ranch and more buffalo sauce. Rich, bold flavor oozes from every element of this sandwich. You’ll need both hands for this one.

About the cut: A dark-meat poultry, chicken thighs are a favorite cut for many due to their flavor and tenderness. They start out a little tough because chicken thighs contain more tendons. But when they're cooked properly, they become tender and juicy because thighs contain more fat than white meat.

We made this recipe on the Highland Offset Smoker, but you can make it on your grill or smoker.

6 Servings

Ingredients

Buffalo Chicken Sandwich
  • 3 pounds chicken thighs
  • 6 Kaiser rolls
  • 1 head lettuce
  • 4 tomatoes
  • > blue cheese crumbles, to taste
  • > ranch dressing, to taste
  • > buffalo wing sauce, to taste
Marinade
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/3 cup avocado oil
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Preparation

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Step 1 Of 8
1. In a large plastic zip-top bag, combine salt, pepper, garlic powder, onion powder, paprika and avocado oil. Add chicken thighs and marinate for at least 2 hours.
2. Load charcoal onto the fire grate and preheat your smoker to 400°F.
3. Place chicken onto hot grill grates and cook over direct heat until the internal temperature reaches 165°F, about 5 minutes per side.
Hot TipTo maintain consistent temperature, keep the lid closed when not actively tending to the food.
4. Remove chicken thighs from the grill and coat them in buffalo wing sauce.
5. Place thighs back on the grate and cook for 5 more minutes to allow the sauce to adhere to the meat.
6. Remove chicken from the heat and set aside.
7. Place 2 chicken thighs on top of a bed of lettuce and tomatoes on the bottom bun. Add blue cheese crumbles. Drizzle with ranch dressing and buffalo sauce.
8. Replace the top bun and serve on a BBQ tray lined with peach butcher paper and a side of celery for truly authentic presentation.
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