Smoked chicken sandwich

Name: Smoked chicken sandwich
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 6 chicken thighs; salt; coarsely ground black pepper; 200ml (7 oz) BBQ sauce (recipe available on my website); 1/2 papaya, sliced into thin strips; 1/4 green cabbage, thinly sliced; 1/2 white onion, thinly sliced; 4 radishes, sliced into matchsticks; small bunch of parsley, finely chopped; 2 tbsp apple cider vinegar; 6 soft burger buns (such as potato buns); butter

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Smoked chicken sandwich

Ingredients

6 chicken thighs
salt
coarsely ground black pepper
200ml (7 oz) BBQ sauce (recipe available on my website)
1/2 papaya, sliced into thin strips
1/4 green cabbage, thinly sliced
1/2 white onion, thinly sliced
4 radishes, sliced into matchsticks
small bunch of parsley, finely chopped
2 tbsp apple cider vinegar
6 soft burger buns (such as potato buns)
butter

Directions

Preheat your smoker to 110°C (230°F).
Season the chicken thighs on both sides with salt and pepper, then place them in the smoker. Cook until the internal temperature reaches 65°C (149°F).
Increase the smoker’s temperature to 150°C (302°F) and warm the BBQ sauce in a pot.
Continue cooking the chicken until the internal temperature reaches 70°C (158°F). Then, brush the thighs generously with BBQ sauce and cook until the sauce thickens and becomes glossy, about 20 minutes.
Remove the chicken from the smoker and let it rest for 10 minutes.
To make the slaw, mix the papaya, cabbage, onion, radish, parsley, and apple cider vinegar in a bowl with a pinch of salt.
Butter your burger buns and toast them until golden.
To assemble the sandwiches, remove the bones from the chicken thighs and slice the meat. Place the sliced chicken on the bottom half of a bun, followed by a generous helping of slaw. Top with the other half of the bun, and you’re good to go!