Smokey’s Chicken Sandwich
The delicious scent of a BBQ grilled chicken sandwich is hard to top
In this chicken sandwich recipe we first smoke the chicken, after which it’s briefly grilled to achieve a finger-licking flavor sensation. The subtle citrus aromas, the black pepper punch, the freshness of the ranch dressing, and the crunchiness of the celery stalks: it all adds up to what many consider their favorite. Always use chicken thighs instead of fillet to achieve the most succulent result.
The ingredients
- 1 lb (500 g) chicken thighs (preferably free-range and organic)
- 2 brimming tbsp (35 g) Chicken BBQ rub (see recipe)
- 4 fresh par-baked ciabattas or kaiser rolls
- 4 handfuls (100 g) lamb’s lettuce
Ranchsauce:
- 1 3/4 oz (50 g) mayonnaise
- 2 oz (50 ml) buttermilk
- 1 3/4 oz (50 g) sour cream
- 1/2 tsp dried chives
- 1/2 tsp dried dill weed
- 1/2 tsp dried parsley
- 1/4 tsp granulated onion
- 1/4 tsp granulated garlic
- salt and freshly ground black
- pepper to taste
- juice from 1/2 lemon
Celery salsa
- 2 stalks celery
- 1 large tomato
- 1/3 cucumber
- 1 red onion
- 1 tbsp flat leaf parsley, finely chopped
- salt and freshly ground black pepper to taste
- juice from 1/2 lime
Gear
- 1 handful of apple, cherry, or mesquite chips
- BBQ for indirect grilling
- Internal meat thermometer
How to make
Prep: 1/2 hour
Cooking: 45 minutes
Set up a BBQ for indirect grilling and heat to 260 ºF (125 ºC). Meanwhile, soak the wood chips in water.
Make the ranch dressing. Using a whisk or a fork thoroughly mix the mayonnaise, buttermilk until smooth. Then stir in the rest of the ingredients. Taste; the dressing sauce should be fresh and tart. Season with salt, pepper, or some extra lemon juice to taste.
Now make the celery salsa. Cut the celery stalks into cubes of 1/6” x 1/6” (4 x 4 mm). Remove all seeds from the tomato and the cucumber and cut into cubes of the same size. Mince the red onion and combine everything along with the finely chopped parsley in a bowl. Season with salt, pepper, and the lime juice.
In a bowl, combine the chicken thighs with Chicken BBQ rub, making sure they are coated on all sides. Drain the wood chips, add them to the burning coals, and place the chicken thighs on the grill. Smoke for 1/2 hour at 260 ºF (125 ºC). Meanwhile bake the bread rolls and slice them
open. Remove the grate from the BBQ, configure for direct grilling and heat until 430 ºF (220 ºC) and briefly grill the chicken until it reaches a temperature of 167 ºF (75 ºC).
First divide the lettuce among the four rolls, then add the celery salsa and finish by placing the chicken on top. Drizzle with a generous dose of ranch dressing.
