BBQ honey-soy chicken sandwiches

The cook, step by step.

1. 1

   Step 1

   Done

   First of all, we remove the chicken from the packaging and dry it well. We then put all the herbs together and sprinkle this over the chicken and massage it in so that all chicken thigh fillet is fully seasoned. This may then enter the refrigerator to marinate for at least 1 hour but for the best taste still 4 hours. Now also make the honey soy marinade by mixing these 2 well with each other until the honey is completely dissolved in the soy and vice versa. Then mix the mayonnaise with the sriracha and put it away in the refrigerator.

2. 2

   Step 2

   Done

   Now it is time to prepare the barbecue in an indirect setting. So that you can grill both directly above the coals, but also cook indirectly. I do this in my kamado by using a crescent plateaur. Go for a dome temperature of about 175 degrees Celsius. When the barbecue has reached this temperature you now grill the chicken thigh fillet on both sides until it is nice brown for approx. 2-3 minutes per side.

   BBQ temperature: 175°C
3. 3

   Step 3

   Done

   When the chicken is grilled around you move the chicken to the indirect part of your barbecue. Now it is time to brush the chicken around with a silicone brush with the honey soy mixture. Then close the lid and cook the chicken to an internal temperature of 75 degrees Celsius. Once the chicken has reached this temperature, remove it from the barbecue.

   Internal temperature: 75°C
4. 4

   Step 4

   Done

   Cut the sandwiches open and grill them briefly above the coals so that this is nicely toasted. Then put the sandwiches first with the chicken thigh fillet, some rucola and add some sriracha mayonnaise as desired. Et voila, enjoy it!