Boneless, skinless chicken thighs - caramelized to perfection on my pellet smoker. Then I made a super BBQ sandwich with the Chicken, Smoked Sausage and cole slaw.
Ingredients
6 Boneless, Skinless Chicken Thighs
- 1# Smoked Sausage
-
¼ cup Killer Hogs Hot BBQ Rub
-
1 cup Killer Hogs The BBQ Sauce
1 pack Steak Rolls
8oz Cole Slaw
- 1/4 cup Blue Plate Mayo
Dill Pickle Slices
Thinly Sliced Onion
Directions
Preheat pellet grill or any other type grill/smoker to 300 degrees using indirect heat.
Trim excess fat from boneless, skinless thighs and season with Killer Hogs Hot Rub on all sides.
Place the seasoned thighs on a wire baking rack and into the grill.
Slice the smoked sausages into 2” long pieces and butterfly each piece so that it lays flat. Place the smoked sausages on a baking rack cut side up and season with Hot Rub.
Place the smoked sausages on the pit for about 20 minutes.
Pour The BBQ Sauce into a small aluminum pan and place on the grill beside the thighs.
Once the thighs hit 165 internal, dip each thigh into the warm bbq sauce and place back on the baking rack to glaze. Continue to cook until the internal temperature reaches 175 degrees.
To build the chicken sandwich: Toast the steak rolls and spread mayo on the bottom half of each roll. Top with dill pickle slices and thinly sliced onion. Add 2 chicken thighs to each roll along with a piece of smoked sausage over each thigh. Top with cole slaw and the top half of the roll. Serve with chips or fries and extra bbq sauce for dipping.
