Mexican chicken sandwich (Meat Church Recipe)
The Prep & Marinade
The Meat: 1.5–2 lbs Boneless, Skinless Chicken Thighs.
The Marinade: 1 large can (approx. 12–16 oz) of Pickled Mexican Jalapeños (with all the vinegar/brine and sliced peppers).
The Rub: Your favorite Southern-style BBQ rub (look for a blend with paprika, garlic, onion, and a touch of cayenne).
The baste: Your favorite hot sauce (Tapatio or cholula are great options).
The Build: Brioche buns, Mayonnaise, Sharp Cheddar cheese, Red onion (thinly sliced), and fresh Guacamole.
The Instructions
1. The Brine (4–24 Hours)
Place the chicken thighs into a large Ziploc bag. Pour the entire can of jalapeños—juice and all—over the chicken. Seal the bag, removing as much air as possible, and massage to ensure even coverage. Refrigerate for at least 4 hours, though 24 hours will give you maximum tenderness and zing.
2. The Smoke (Setting the Crust)
Preheat your smoker to 300°F. This higher temp helps render the fat in the thighs better than a low 225°F would.
Remove the chicken from the bag (discard the liquid).
Place the thighs on a wire rack set over a baking sheet.
Season generously on both sides with your Southern rub.
Place the wire rack directly onto the smoker. Smoke until the internal temperature of the thickest part of the thigh reaches 165°F.
Baste with a mixture of melted butter and hot sauce 2-3 times during the cook. (I threw mine in a cast iron and set on the grill during the cook).
3. The Melt & The Toast
Once the chicken hits 165°F, place a thick slice of Cheddar cheese on each thigh. Let it sit on the smoker for 2–3 minutes until fully melted.
While the cheese melts, spread a thin layer of mayonnaise on the cut side of your Brioche buns.
Place the buns mayo-side down directly on the smoker grates (or a hot spot) for 1–2 minutes until golden brown and toasted.
The Build
Construct the sandwich in this order to keep the bun from getting soggy:
Bottom Bun: A small smear of mayo or extra guacamole.
The Meat: The cheesy, smoked chicken thigh.
The Crunch: Thinly sliced red onions.
The Topping: A massive scoop of guacamole.
Top Bun: Press it down slightly so the juices mingle.