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Smokey Thai Pulled Chicken Sandwiches with Quick Pickled Carrots

Course Sandwich
Cuisine Asian Fusion
Prep Time 2 hours 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Author Robin Gagnon

Ingredients

  • 3 lbs boneless skinless chicken thighs
  • 1 package of Cobblestone Bread Co.™ Sesame Twist Hamburger Rolls
  • 3 tbs chopped cilantro
  • quick pickled carrots recipe below Make while chicken thighs are cooking
  • *** optional Sriracha sauce

Brine for Chicken Thighs

  • 3 cups water
  • 2 tbs pure cane sugar
  • juice of one lime
  • 2 tsp Thai fish sauce
  • 2 tsp soy sauce
  • 1 tbs sea salt
  • 1-2 hot peppers Thai bird or Serrano
  • 2 cloves of garlic

Dry Rub for Chicken Thighs

  • 1 tbs pure cane sugar
  • 2 tsp sea salt
  • 1 tsp onion powder
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp ground white pepper

Sauce for Chicken Thighs

  • 1/4 cup water
  • 1/4 cup honey
  • 1 tbs fresh lime juice
  • 2 tbs soy sauce
  • 1 tsp Thai fish sauce add while mixing, do not heat

Instructions

  1. Whisk together ingredients for the brine. Add the chicken thighs, making sure they are fully covered. Place in refrigerator for 2-3 hours.
  2. About a half hour before you are ready to grill. Fire up your Big Green Egg®. Once coals are hot, damper down to just a crack on both top and bottom. We are looking for a temperature around 280 degrees.
  3. Whisk together the dry rub ingredients. Remove the chicken thighs from brine, and pat dry. Discard brine. Generously coat the chicken with dry rub.
  4. Place chicken thighs in the EGG. Cook for 1 1/2 hours, flipping once after about 50 minutes. Check temperature occasionally to make sure you are not gout over a maximum of 325 degrees, damper more narrowly to reduce temperature closer to 280 degrees.
  5. Prepare the Quick Pickled Carrots while the chicken is grilling (recipe below).
  6. When chicken thighs are removed from the grill, set aside to rest and cool a little, then pull the chicken (discard any fatty bits). Mix in chopped fresh cilantro.
  7. Mix sauce ingredients (except fish sauce) in a small saucepan over medium-high heat. Once it comes to a boil reduce to a simmer. Allow to gently bubble for 2 minutes, then shut off and pour over the pulled chicken. Mix. Add fish sauce and mix again.
  8. Place some of the pickled matchstick carrots on the bottom half of each Cobblestone Bread Co.™ Sesame Twist Hamburger Roll. Top with a generous helping of the Thai pulled chicken (squirt on a bit of sriracha sauce if you like) and cover with top of the roll.