American · Dinner
Texas BBQ Chicken Sandwich
A Southern roadside classic, grilled chicken thigh glazed in smoky BBQ sauce piled into a toasted brioche bun with crispy onion rings and pickles.
$
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
19gFat
48gCarbs
8gSugar
2gFiber
780mgSodium
105mgChol
Goes well with
Zinfandel, LodiZinfandel, Lodi — A medium-bodied red wi...
local
Lone Star BeerLone Star Beer — A crisp, refreshing bee...
international
Instructions
1
Prep
Mix smoked paprika, garlic powder, salt, and black pepper in a bowl. Rub chicken thighs with spice mixture and 1 tbsp vegetable oil. Toss onion rings in flour seasoned with salt. Split and toast brioche buns.
2
Grill
Heat griddle pan over high heat. Place chicken on hot pan, grill 6–7 minutes per side until internal temperature reaches 75°C/165°F with clear char lines. While chicken cooks, heat 1cm vegetable oil in a small pan to 180°C/350°F.
3
Fry
Fry onion rings in batches 2–3 minutes until golden and crisp, turning once. Drain on kitchen paper. In final 2 minutes of chicken cooking, brush generously with BBQ sauce, turn once to caramelize both sides.
4
Rest and plate
Rest chicken 2 minutes, then place each thigh on a toasted brioche base. Top each sandwich with crispy onion rings and pickle slices, close buns, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) boneless skinless chicken thigh
- 90ml (6 tbsp) smoky BBQ sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 2 brioche buns
- 8 dill pickle slices
- 1 small white onion
- 6 tbsp plain flour