Preheat Traeger pellet grill to 350°F using your favorite pellets.
Trim excess fat from chicken thighs and season with Hot BBQ Rub on all sides.
Place chicken on cooling rack and sit in the center of the pellet grill.(you can use any grill just keep the heat indirect at 350°F)
In a small pan place the butter, hot sauce, garlic, cayenne, and red pepper flakes.Sit it on the grill beside the chicken and stir it after 10-15 minutes.
After the thighs have cooked for 30 minutes dunk them in the hot buffalo sauce and place back on the rack.Continue to cook for 10 minutes or until the internal temperature reaches 175°F
Dunk the thighs on more time in the buffalo sauce and top each thigh with a slice of pepper jack cheese.Let the cheese melt on the grill about 5 minutes.
Toast the mini burger buns in the oven or on the grill until brown.
To assemble the sandwiches:Drizzle the bottom bun with spicy Ranch sauce followed by several dill pickle chips.Place the cheese covered thigh on the bun and top with crispy fried jalapeño pepper chips.Drizzle on more of the spicy Ranch and place the upper bun on top and you’re ready to dive in!
Put a little spice into your tailgate with this recipe! Slider style sandwiches are the perfect choice for tailgating or football get-togethers. You can grab one on the go and never miss a minute of the action.
For this recipe I start with boneless, skinless chicken thighs. I prefer the thigh for chicken sandwiches because they’re juicier than white meat which means they taste better; plus they cook really quick.
The thighs get seasoned with a little of my Killer Hogs Hot BBQ Rub on all sides then I place them on a wire cooling rack (Chicken Rack) then into a 350°F Traeger pellet grill.
While the thighs are cooking I combine 1 stick of butter with a bottle of Killer Hogs Hot Sauce and some extra garlic, cayenne, and red pepper flakes to create a spicy hot buffalo style sauce. Mix these ingredients in an aluminum bread pan and place it on the grill along side the thighs.
After 30 minutes the thighs are dunked into the fiery hot sauce and returned to the rack for 10 additional minutes. Then each thigh is “double dunked” for flavor and topped with a slice of pepper jack cheese.
Once the cheese melts it’s time to make the sandwiches. The whole process was only about 40-45 minutes but be sure to check the thighs for doneness if you’re unsure. It should be 175°F internal. Once you cook enough of them you can pretty much tell when they’re ready.
To assemble the sandwiches toast a few mini burger buns until brown. Spread some spicy ranch sauce on the bottom bun along with several dill pickle chips (I like a lot of dill pickles on mine). Place a cheese covered thigh on each bun and top with a handful of fried crispy jalapeño chips along with another good dose of the spicy ranch.
Place the upper bun on top and get ready for the flavor train! These little sandwiches are spicy but not blow your head off hot. The meat is juicy and tender and the pickles and crispy jalapeños give it a good crunch. You’ll end up making way more than you think once you try them.
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