Description
A warm, tangy bite greets you with cool peppery sauce, tender chicken, and soft toasted rolls in these Alabama-style white BBQ chicken subs.
Ingredients
Scale
- 500 g boneless skinless chicken thighs
- Kosher salt (for brine)
- Black pepper
- Smoked paprika
- 15 ml olive oil or neutral oil
- Alabama white sauce (see below)
- 4 sturdy sub rolls
- Optional: sliced red onion, dill pickles, shredded iceberg lettuce
- 30 g unsalted butter (for toasting)
- 60 ml BBQ finishing sauce (optional)
Instructions
- Brine the chicken: Mix 1 liter water with 30 g kosher salt and 25 g sugar until dissolved. Submerge chicken thighs and refrigerate for 30 minutes.
- Make the Alabama-Style Sauce: Whisk mayonnaise, apple cider vinegar, horseradish or cayenne, sugar, black pepper, and kosher salt. Chill for 10 minutes.
- Season and sear the chicken: Season thighs and sear in a hot skillet for 3–4 minutes per side until browned and cooked through.
- Rest and slice: Let the chicken rest for 5 minutes before slicing thinly.
- Toast the rolls: Butter the inside of each roll and toast them until golden and crisp.
- Assemble the subs: Spread sauce on rolls, layer chicken, red onion, and pickles; serve immediately.
Notes
Use a quick brine for moist chicken and avoid overcrowding the pan to achieve the best sear. Toast the rolls to prevent sogginess from the sauce.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 9g
- Sodium: 980mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2.5g
- Protein: 36g
- Cholesterol: 120mg