Black Pepper BBQ Chicken Sandwich with Poblanos
Ingredients Black Pepper BBQ Sauce (makes 2 cups) 1 tbsp. oil 1 medium onion, diced 4 garlic cloves, crushed 2 tbsp. tomato paste ¼ c water ½ c ketchup ¼ c molasses ¼ c apple cider vinegar 2 tbsp. coarsely ground black pepper 2 tbsp. lemon juice 1 tbsp. brown sugar 1 tbsp. Worcestershire 1 tbsp. chili powder 1 tsp. cayenne ½ tsp. cumin Pickled Onions 1 tbsp. sugar 1 tsp. salt ½ c red wine vinegar ½ c warm water 1 red onion, thinly sliced Chicken 6 lb boneless, skinless chicken thighs 1 c black pepper BBQ sauce Sandwich 1 c black pepper BBQ sauce 1 c mayo Hoagie rolls Roasted poblano peppers Sliced monetary jack cheese
Directions Black Pepper BBQ Sauce Add oil to a small pot and heat on medium heat, add the onions and garlic, sauté until tender, about 5 minutes. Add in the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 minutes. Puree the sauce with a stick blender or in a blender. Let cool before using the sauce as a marinade on the chicken. Pickled Onions Mix together everything for the pickled onions pressing down the sliced onions below the surface of the liquid. Let marinade for at least 4 hours. Chicken Mix together 1 cup of the cooled BBQ sauce with the chicken thighs, let marinade at least 8 hours, best overnight. Sandwich Cook the chicken, grilled or broiled, your choice, when the chicken is cooked slice into strips. Mix together the remaining cup of BBQ sauce with the mayo. Preheat the broiler to high. Spread both sides of the hoagie roll with the BBQ mayo sauce and stuff the rolls with chicken, pickled red onions, roasted poblano peppers and top with the sliced cheese. Place under the preheated broiler for about 2-3 minutes until the cheese is melted.