Ingredients
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Main
Instructions
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01
Create a brine for the chicken the night before for moist results. Boil 2 cups of water and seasonings. Add 8 cups of additional water and boneless chicken thighs. Brine overnight.
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Ingredients
- 2 cups Water
- 2 tablespoons Cayenne Pepper
- 2 tablespoons Red Pepper Flakes
- 1 Whole Jalapeño
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02
Light grill and set temperature to 375°F. On a Gravity Series grill, it should take only around 12 minutes to reach temperature.
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03
Remove chicken thighs from the brine and pat dry. Cover with sriracha as a binder for the seasonings.
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04
Coat thighs liberally with red pepper flakes, cayenne, and garlic powder.
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05
Once grill has reached temperature, grill chicken for 5 to 7 minutes, until chicken reaches internal temperature of 165°F. Turn regularly for an even cook and move to a higher shelf once done to avoid over-cooking. Once internal temperature is reached, remove chicken and let rest for 5 minutes to retain moisture.
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06
While chicken is resting, prep sauce by mixing and warming in a small grill-safe sauce pan on the grill.
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Ingredients
- 3 sticks Unsalted Butter
- 2 tablespoons Scotch Bonnet Powder
- 3 tablespoons Sriracha
- 1/2 cup Chicken Stock
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07
Build sandwich by drizzling thighs with sauce and placing on buns.