Spicy Buffalo Chicken Sandwich

By HowToBBQRight · 45 min

Ingredients

Instructions

1. Preheat the Traeger pellet grill to 350°F.
2. Trim excess fat from the chicken thighs and season them with the hot rub on all sides.
3. Place the chicken on a cooling rack in the centre of the grill, keeping the heat indirect at 350°F.
4. In a small pan, add the butter, hot sauce, garlic, cayenne and red pepper flakes. Set it beside the chicken and stir after 10 to 15 minutes.
5. After the thighs have cooked for 30 minutes, dunk them in the buffalo sauce and return them to the rack. Cook for 10 more minutes, or until they reach an internal temperature of 175°F.
6. Dunk the thighs once more in the buffalo sauce, top each with a slice of pepper jack cheese and let it melt on the grill for about 5 minutes.
7. Toast the mini buns in the oven or on the grill until brown.
8. Assemble: drizzle the bottom bun with spicy ranch sauce, add dill pickle chips, then the cheese-topped thigh, crispy fried jalapeño chips, more ranch and the top bun.

Summarized from HowToBBQRight's video. Watch it for the details.

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