by BRIAN JARED: Instagram handle @Winstonsalem_nc_bbq

Spicy and delicious! You are going to love these sandwiches!  

Prep Time: 20 minutes

Cook Time: 1 hour

Yields: 4-5 sandwiches 

This is a recipe that has gone viral online. I was shocked at how much flavor they had. I changed up the recipe a bit for some extra flavor. First, trim as much of the excess fat from the chicken thighs as you can. Use a can of La Costena pickled jalapeño and carrots as your marinade, and pour the can into a gallon Ziploc bag. Marinate your chicken for 24 hours. Pull your chicken out the next day and season in your favorite Spanish rub. I used Lanes BBQ Fiesta seasoning on these. You can smoke these or do them hot and fast on the grill. Cook your chicken until an internal temperature of 165 degrees. While your chicken is cooking, get a cast iron pan and melt a stick of butter and a cup of your favorite hot sauce together. Let that melt and baste your chicken. Melt a slice of American cheese on each piece of chicken. Use a brioche bun and add Duke’s mayo to toast it up on the grill. Assemble your sandwich and enjoy!  

Pit Master Tip:

You can substitute chicken breasts in this recipe if you want, the reason I use thighs is because they are harder to dry out and they have much more flavor. Also, if you choose, you can roast the jalapeños that were in the marinade to use on your sandwich as well. 

5-6 boneless, skinless chicken thighs 

1 can of La Costena Pickled jalapeños and carrots

3T of Spanish rub

1 stick of salted butter

1 cup hot sauce

5-6 slices American cheese