Sweet Black Pepper Grilled Chicken Hoagies

Name: Sweet Black Pepper Grilled Chicken Hoagies
Prep time: 45 min
Cook time: 10 min
Total time: 2 h
Yield: 6 serving
Ingredients: 2 pounds chicken thighs; 1 cup Stubb's Sweet Black Pepper Anytime Sauce; 1 red onion; 1 cup rice wine vinegar; ½ cup water; 1 tablespoon sugar; 1 ½ teaspoons kosher salt; ½ Jalapeno pepper; 2 cloves garlic; 3-4 poblano peppers; 6 Hoagie rolls; Stubb's Sweet Heat Bar-B-Q Sauce; cilantro leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
2 hrs
Servings
6
Calories
540 kcal
Course
Main Course
Cuisine
American

Sweet Black Pepper Grilled Chicken Hoagies

Andrew Underwood

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Make these for your next tailgate, or whenever you're jonesing for a meaty, savory barbecued chicken sandwich!

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Ingredients

Servings

2 pounds chicken thighs boneless skinless
1 cup Stubb's Sweet Black Pepper Anytime Sauce
1 red onion very thinly sliced
1 cup rice wine vinegar
½ cup water
1 tablespoon sugar
1 ½ teaspoons kosher salt
½ Jalapeno pepper thinly sliced
2 cloves garlic thinly sliced
3-4 poblano peppers
6 Hoagie rolls
Stubb's Sweet Heat Bar-B-Q Sauce
cilantro leaves fresh

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Instructions

In a large bowl (or resealable plastic storage bag if you're tailgating) combine the chicken and the Stubb's Sweet Black Pepper Anytime Sauce, turning until chicken is well coated. Refrigerate for at least an hour to marinade.
In a glass measuring cup, combine the vinegar, water, kosher salt and sugar Microwave on high for 2-3 minutes, stirring occasionally, until the sugar and salt have dissolved.
Place the onions, garlic and jalapeño in a medium bowl and cover with the brining liquid -- pressing the onion into the liquid to cover. Let rest until liquid reaches room temperature, then refrigerate for an hour to quick pickle the veg.
Use the grill or a gas stovetop to char the poblano peppers, placing the peppers over the flame until the skin is blackened, turning occasionally about 10 minutes. Transfer the peppers to a small paper bag and seal the end by rolling the bag up tightly. Let the peppers rest for about 10 minutes until they are cool enough to handle, and use your hands to slough off the blackened skins. Remove the seeds from the peppers and slice into thin strips. Transfer to a container to transport and serve.
Grill the chicken on a medium high heat (about 450°), turning occasionally until cooked, about 9-10 minutes. Transfer chicken to a cutting board and use a cleaver or sharp knife to chop the chicken thighs into bite sized chunks. Transfer chicken to a platter to serve.
Assemble the sandwiches: piling on the chicken, slices of cheese, strips of poblano pepper and pickled onions and a few fresh sprigs of cilantro. Drizzle with Sweet Heat barbecue sauce and DIG IN!

Notes

can be doubled or tripled but you don't need to increase the amount of pickled onions, this recipe makes about 2 cups of pickled onion. (also delicious on quesadillas, fish dip (on this site) or other sandwiches or tacos)

Nutrition Information

Show Details

Calories 540kcal (27%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 27g (42%) Saturated Fat 6g (30%) Cholesterol 148mg (49%) Sodium 994mg (41%) Potassium 440mg (13%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 350IU (7%) Vitamin C 50.9mg (57%) Calcium 33mg (3%) Iron 11.9mg (66%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 540 kcal

% Daily Value*

Calories	540kcal	27%
Carbohydrates	39g	13%
Protein	30g	60%
Fat	27g	42%
Saturated Fat	6g	30%
Cholesterol	148mg	49%
Sodium	994mg	41%
Potassium	440mg	9%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	350IU	7%
Vitamin C	50.9mg	57%
Calcium	33mg	3%
Iron	11.9mg	66%