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Spicy Chicken Club Sandwich

Charred chicken thighs tossed in a spicy barbecue sauce, spiked with reaper hot sauce. Served on toasted Calabrese bread, topped with sriracha mayo, crispy bacon, fresh lettuce, juicy tomatoes, and creamy avocado. An additional splash of hot sauce for those of us who like it extra hot.

January 16, 2025 by Hestan | Zimmysnook
Spicy Chicken Club Sandwich

Cook time

45 Minutes

Serving size

2

Ingredients

Spicy BBQ Sauce

  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon Korean chili flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 chipotle peppers in adobe sauce
  • 1 cup ketchup
  • 2 tablespoons honey
  • A few dashes of your favorite hot sauce, as per your liking and heat tolerance

Chicken

  • 6 boneless, skinless chicken thighs
  • 3 teaspoons of extra virgin olive oil
  • 3 teaspoons BBQ chicken seasoning on your choice
  • 4 large slices of Calabrese or sourdough bread (Approximate 6-7" long)

Toppings

  • 6 strips of crispy bacon
  • 2 tablespoons Sriracha mayonnaise (Store bought or mix equal portions of Siracha and mayo.)
  • Brie cheese, enough to layer over the chicken to taste
  • 2-4 lettuce leaves
  • 1 beefsteak tomato, sliced
  • 1 avocado, cut in slices

Recipe Preparation

  1. Season the Chicken
    1. Drizzle olive oil over the chicken, sprinkle the BBQ chicken seasoning and coat evenly on all sides.
  2. Preheat the Grill
    1. Preheat the grill to medium high.
  3. Prepare the Spicy BBQ Sauce
    1. Blend all sauce ingredients (except for the hot sauce) into a mini processor and mix until smooth. Adjust the heat with hot sauce to your liking.
    2. Place the BBQ sauce in an ovenproof skillet on the grill and bring to a boil, stirring occasionally. Once the sauce is boiling reduce the heat and simmer for 20 minutes.
  4. Build the Sandwiches
    1. Grill the bread on both sides.
    2. Spread Sriracha mayo on the bottom slice.
    3. Layer bacon, grilled chicken, and Brie. Move to the upper rack or broiler to melt (or use torch to melt the cheese)
    4. Top with lettuce, tomato, avocado, and the second slice of toast.
    5. Cut in half and enjoy!
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