These are the BEST Grilled Chicken Sandwiches!!! The sweet and savory Husband Approved Dry Rub creates tender caramelized chicken thighs that are beyond delicious. Paired with quality bread, creamy Provolone and the spiced mayo, this sandwich is to die for.
Thoroughly mix together dry rub. (Mix again just before using to prevent clumping.)
Measure out mayonnaise and add 2 tsp of dry rub. Mix well. Cover and refrigerate for about 1 hour.
Cover dry rub and set aside.
To prepare chicken drain and remove from packaging. Place chicken thighs between layers of paper towels to absorb extra moisture and refrigerate for about an hour. (Refrigerating for an hour is an optional step but helps to remove extra moisture helping the dry rub adhere to the chicken better.)
Once chilled, dip chicken thighs into dry rub, turning multiple times to ensure chicken pieces are fully covered in dry rub.
Preheat oven to 350℉.
Preheat grill to medium high heat (approximately 400℉). Once heated, grill seasoned chicken on each side just until caramelized, about 3-5 mins per side.
Remove chicken from grill and add to baking pan. Bake for 15-20 mins or until chicken reaches an internal temperature of 165℉.
Once chicken is baked through remove from oven, let rest for about 5 mins and then cut into strips. Pour desired amount of excess juice from pan over pieces.
Cut bread. Stir mayo again to remove any lumps and slather on bread.
Divide chicken pieces among sandwiches. Add to each sandwich cheese, bell pepper slices, spinach and desired amount of onions.
*Please use as many organic ingredients as possible.*
For hot sandwiches with melted cheese add cut chicken, provolone and place back into hot oven until cheese melts, about 5 minutes.