Go Back
–+ servings
Print Pin
5 from 3 votes

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
Calories
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 teaspoon Thai fish sauce
  • 2 teaspoon 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 teaspoon sea salt
  • 1 teaspoon onion powder
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground white pepper

Sauce for Chicken Thighs

  • ¼ cup water
  • ¼ cup honey
  • 1 tbs fresh lime juice
  • 2 tbs soy sauce
  • 1 teaspoon Thai fish sauce add while mixing, do not heat

Instructions

  • Whisk together ingredients for the brine. Add the chicken thighs, making sure they are fully covered. Place in refrigerator for 2-3 hours.
  • 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.
  • Whisk together the dry rub ingredients. Remove the chicken thighs from brine, and pat dry. Discard brine. Generously coat the chicken with dry rub.
  • Place chicken thighs in the EGG. Cook for 1 ½ 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.
  • Prepare the Quick Pickled Carrots while the chicken is grilling (recipe below).
  • 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.
  • 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.
  • 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.