Pollo ahumado untado con salsa barbacoa y colocado sobre un pan de hamburguesa con ensalada de repollo, papaya y rábano. ¡Este es un sándwich de pollo muy sabroso!
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Category
Lunch
Servings
6
Prep time
30 minutes
Cook time
2 hours 30 minutes
Smoked chicken brushed with BBQ sauce and layered onto a burger bun with a cabbage, papaya and radish slaw. This is a very tasty 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!
