KC BBQ Chicken Sandwich
For the chicken:
4 boneless, skinless chicken thighs
2 T. The Tasteful Olive Bacon infused olive oil
3 T. The Tasteful Olive KC BBQ balsamic blend
1 t. garlic powder
1 t. onion powder
1 T. honey
1 T. dijon mustard
1 t. salt
1/2 t. pepper
Place the chicken in a zip top bag. In a small bowl, whisk together the olive oil, balsamic, garlic powder, onion powder, honey, dijon mustard, salt, and pepper. Pour the marinade into the bag with the chicken and refrigerate for 1 hour. After 1 hour, preheat the oven to 400°F. Place the chicken thighs in a baking dish and roast for 15–20 minutes, or until the thickest part reaches an internal temperature of 165°F. Set the oven to broil and broil the chicken for 2-3 minutes to caramelize the outside.
For the bacon:
1 lb. thick cut bacon
1/4 c. The Tasteful Olive KC BBQ balsamic blend
Preheat the oven to 400. Line 2 rimmed baking sheets with parchment paper and arrange the bacon in a single layer. Bake for 15 minutes, then flip the bacon. Brush each strip with the balsamic vinegar and bake for 2-4 minutes more, checking after 2 minutes. The bacon is done when caramelized and crisp but not burnt; cooking time will vary depending on the thickness of the bacon.
Cook's Note: You'll have extra bacon. Store it in the refrigerator for up to 5 days and reheat in the microwave until warmed through.
For the Honey Dijon Mayonnaise:
1/4 c. mayonnaise
1 T. dijon mustard
1 t. honey
1/2 t. The Tasteful Olive KC BBQ balsamic blend
To assemble the sandwich:
6 potato or brioche buns
Honey dijon mayonnaise (recipe above)
Bibb lettuce leaves
Smoked gouda cheese slices
Pickled red onion (you can find our recipe here)
Crispy fried onions (we used French's)
Toast the buns and spread the honey dijon mayonnaise on each half. Layer with lettuce, chicken, smoked gouda, bacon, pickled red onions, and crispy fried onions.
