Ingredients
4 pieces Mountaire® Blue Label Chicken Thighs, Boneless Skinless
2 tsp kosher salt
1 tsp black peppercorns, ground
½ cup smokey BBQ sauce
3 cups bacon, roughly chopped
¼ cup mayonnaise
2 tbsp apple cider vinegar
4 ciabatta buns, toasted
1 cup yellow onion, sliced thinly lengthwise
4 slices of beefsteak tomato
1 cup of arugula
Directions
Make the bacon jam: In a saucepot on medium heat, add the bacon, onions, and black pepper. Cook until onions have caramelized and bacon is browned, about 1 hour. Stir and scrape the bottom of the pot occasionally to prevent scorching. Deglaze the pot with apple cider vinegar. Then add maple syrup, and salt. Simmer for another 10-15 minutes, until jam has thickened. Remove from heat to cool completely.
Prepare grilled BBQ chicken: Season chicken thighs with salt and black pepper. Grill until chicken reaches an internal temperature of 165°F, basting with BBQ sauce throughout the cooking process.
Assemble the sandwich in the following order: Bun heel, 1 Tablespoon of mayo, 1/4 cup arugula, 1 tomato slice, 1 BBQ chicken thigh, 2 Tablespoons bacon jam, bun crown.
