KC BBQ Chicken Sandwich
For the chicken:
4 large boneless, skinless chicken thighs (about 2 lb.)
3 T. The Tasteful Olive KC BBQ dark balsamic vinegar blend
2 T. The Tasteful Olive Bacon infused olive oil
1 T. honey
1 T. Dijon mustard
1 t. garlic powder
1 t. onion powder
1 t. Himalayan pink salt (available at The Tasteful Olive)
1/2 t. black pepper
Place the chicken thighs in a zip-top bag. In a small bowl whisk together the balsamic, olive oil, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper. Pour the marinade over the chicken and allow to marinate for 1 hour. After 1 hour, preheat the oven to 400. Line a baking sheet with parchment paper, then place the chicken thighs on the baking sheet. Roast the chicken thighs for about 15-20 minutes, or until the thickest part of the chicken thigh reaches 165 degrees. Remove the chicken from the oven, set the oven to broil and move the oven rack to the top position. Return the chicken to the oven and broil for 3-4 minutes, watching closely, until the edges are caramelized and slightly charred.
For the Honey Dijon Mayo:
1/2 c. mayonnaise
2 T. Dijon mustard
1 t. honey
1/2 t. The Tasteful Olive KC BBQ dark balsamic vinegar blend
In a small bowl, whisk together the mayo, Dijon mustard, honey, and balsamic. Set aside until time to assemble the sandwiches.
For the balsamic glazed bacon:
1 lb. thick cut bacon
1/4 c. The Tasteful Olive KC BBQ dark balsamic vinegar 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.
Other items needed to assemble the sandwich:
Potato or brioche buns
Bibb or butter lettuce
Sliced smoked gouda cheese
Pickled onions (click the link for our recipe)
French-fried onions
To assemble:
Spread mayo on the bottom of the bun, then add lettuce, cheese, chicken, bacon, pickled onions, French-fried onions. Spread mayo on the top bun and place it mayo-side down on the sandwich.
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.
Serves 4
Recipe by The Tasteful Olive
