Cheesy Buffalo Chicken Sandwich
Prep Time 10 minutes
Cook Time 10 minutes, depending on size of chicken thighs
2 good sized chicken thighs, skinless and boneless
60ml hot sauce (we used Frank’s Original)
½ teaspoon caster sugar
A handful shredded iceberg lettuce
2 cheese slices
A few thin slices red onion
2 buns (we used brioche), lightly toasted
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This is obviously based on the famous buffalo sauce from New York which is usually used to coat deep fried wings. Grilling the chicken keeps it lighter and of course, adds a smoky flavour.
1. Make the buffalo sauce by melting the butter in a small saucepan with the sugar and hot sauce until combined. Set aside.
2. If the chicken thighs vary a lot in thickness, it’s useful to bash them with something heavy to even out the width and ensure they cook evenly on the grill. Place the thighs in a dish and pour over half the sauce. Rub all over the chicken to make sure it is well coated.
3. Light the Jupiter Outback Barbecue and set two of the gas burners to medium-high. Once the grill is hot, cook the chicken thighs for around 5-8 minutes per side (chicken thighs vary greatly in size so make sure the chicken is cooked through before serving).
4. To make the sandwiches, place some lettuce and red onion onto each bun and top with a cheese slice. Dip the chicken into the remaining buffalo sauce and add to the sandwiches before drizzling with the remaining sauce and topping with the bun lids.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.