- 4
Ingredients
- 4 Boneless, skinless chicken thighs
- Barbecue Sauce (your Choice: I Used Jack Daniel’s Honey Smokehouse)
- 1 French Batard
- 4 Slices Mozzarella Cheese
- 1 Red Onion, thinly sliced into rings
- Cilantro, roughly chopped
Preparation
Step 1
Place chicken in a shallow dish or large plastic bag. Pour in enough barbecue sauce to coat completely (be sure to retain some extra sauce to spread onto the bread later). Seal and marinate in the refrigerator for 1 hour.
Preheat the panini grill to medium-high heat (375 degrees).
Place the chicken onto the hot grill (be careful - the marinade may splatter) and discard remaining marinade. Close the lid and grill until cooked through, about 4 minutes.
Unplug grill, let it cool down, and carefully clean off the grates. Reheat the grill to medium-high heat (375 degrees).
Slice bread cross-wise into two ~3? pieces and then lengthwise to create top and bottom halves. Spoon a generous amount of barbecue sauce onto the inner sides of each bread half. On each bottom half, place 2 slices of cheese, 2 chicken thighs, 2-3 onion rings and cilantro to taste. Place top halves on top and press down gently with your hand so that the sandwich stays together.
Position panini onto the panini grill vertically, in the same direction as the grates (this will help to keep the sandwich intact during grilling). Grill for 4-5 minutes until the cheese is melted. Serve immediately and enjoy!