Spicy Chicken Club Sandwich. Charred chicken thighs tossed in a spicy BBQ sauce, spiked with reaper hot sauce. Served on toasted Calabrese bread, topped with sriracha mayo, crispy bacon, melted Brie, fresh lettuce, juicy tomatoes, and creamy avocado. An additional splash of hot sauce for those of us who like it extra hot.
It is an absolutely delicious combination for International Hot & Spicy Food Day. But save the recipe for game day too!
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Ingredients
Spicy BBQ Sauce
- Cayenne pepper
- Salt
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Korean chili flakes
- Smoked paprika
- Brown sugar
- Apple cider vinegar
- Chipotle peppers in adobo sauce
- Ketchup
- Honey
- Your favourite hot sauce
Chicken
- Boneless, skinless chicken thighs
- Extra virgin olive oil
- BBQ chicken seasoning of your choice
- Calabrese or sourdough slices (Approximate 6-7" long)
Toppings
- Crispy bacon
- Sriracha mayonnaise (Store bought or mix equal portions of Siracha & mayo.)
- Brie cheese
- Lettuce leaves
- Tomato
- Avocado
See recipe card for quantities.
Instructions
Season the Chicken
Drizzle olive oil over the chicken, sprinkle the BBQ chicken seasoning and coat evenly on all sides.
Preheat the grill
Preheat the grill to medium high.
Prepare the Spicy BBQ Sauce
Blend all sauce ingredients (except for the hot sauce) into a mini processor and mix until smooth. Adjust the heat with the hot sauce, to your liking.
Place the BBQ sauce in an ovenproof skillet on the grill and bring to a boil, stirring occasionally. Once the sauce is boiling reduce the heat and simmer for 20 minutes.
Grill & Sauce the Chicken
Place the chicken over the direct heat, flip the chicken when it releases from the grill easily. Grill until lightly charred on both sides and the internal temperature reaches 165°F or more. Approximately 8-10 minutes.
Submerge the chicken into the skillet with the BBQ sauce, coat the chicken on both sides.
Build the Sandwiches
Grill the bread on both sides.
Spread Sriracha mayo on the bottom slice.
Layer bacon, grilled chicken, and Brie. Move to the upper rack or broiler to melt (or use torch to melt the cheese)
Top with lettuce, tomato, avocado, and the second slice of toast.
Cut in half and enjoy!
Watch How this Recipe Was Made Here.
Equipment
This Spicy Chicken Club Sandwich was made on my Hestan 36″ gas grill along with two Hestan Culinary NanoBond Skillets. Proud Hestan Ambassador. Opinions in the post are my own.
Leave a Comment
If you get the chance to try this Spicy Chicken Club Sandwich recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂
📖 Recipe
Spicy Chicken Club Sandwich
Ingredients
Spicy BBQ Sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon Korean chili flakes
- ½ teaspoon smoked paprika
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- 2 chipotle peppers in adobo sauce
- 1 cup ketchup
- 2 tablespoons honey
- A few dashes of your favourite hot sauce as per your liking and heat tolerance
Chicken
- 6 boneless skinless chicken thighs
- 3 teaspoons of extra virgin olive oil
- 3 teaspoon BBQ chicken seasoning of your choice
- 4 large slices of Calabrese or sourdough bread Approximate 6-7" long
Toppings
- 6 strips of crispy bacon
- 2 tablespoons Sriracha mayonnaise Store bought or mix equal portions of Siracha and mayo.
- Brie cheese enough to layer over the chicken to taste
- 2-4 lettuce leaves
- 1 beefsteak tomato sliced
- 1 avocado cut in slices
Instructions
Season the Chicken
- Drizzle olive oil over the chicken, sprinkle the BBQ chicken seasoning and coat evenly on all sides.
Preheat the Grill
- Preheat the grill to medium high.
Prepare the Spicy BBQ Sauce
- Blend all sauce ingredients (except for the hot sauce) into a mini processor and mix until smooth. Adjust the heat with hot sauce to your liking.
- Place the BBQ sauce in an ovenproof skillet on the grill and bring to a boil, stirring occasionally. Once the sauce is boiling reduce the heat and simmer for 20 minutes.
Grill & Sauce the Chicken
- Place the chicken over the direct heat, flip the chicken when releases from the grill easily. Grill until lightly charred on both sides and the internal temperature reaches 165°F or more. Approximately 8-10 minutes.
- Submerge the chicken into the skillet with the BBQ sauce, coat the chicken on both sides.
Build the Sandwiches
- Grill the bread on both sides.
- Spread Sriracha mayo on the bottom slice.
- Layer bacon, grilled chicken, and Brie. Move to the upper rack or broiler to melt (or use torch to melt the cheese)
- Top with lettuce, tomato, avocado, and the second slice of toast.
- Cut in half and enjoy!
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