A little bit of Montreal, a little bit of Alabama and a whole lotta sandwich.
Organic chicken thighs, generously coated with Cluck & Squeal Montreal Gold Seasoning & BBQ Rub made with Himalayan salt, stacked on a soft, buttery brioche bun with homemade smoked lemon mayo, melty Emmental, tangy pickles from @pickledcanadian and micro-arugula.
Easy, quick and absolutely delicious. This sandwich is a party you don't wanna miss.
Cluck & Squeal recipe
The Cluck & Squeal MONTBAMAWICH!
Prep
10 min
Cook
20 min
Rest5 min
Serves4 sandwiches
Cook tempMedium-high heat
MethodGrill or oven
Directions
1
Season the Chicken
Preheat your grill or oven to medium-high heat. Season the chicken thighs liberally with Cluck & Squeal Montreal Gold, coating all sides evenly.
2
Grill the Chicken
Cook the thighs for about 8–10 minutes per side, until they reach an internal temperature of 165°F / 74°C. Cooking times vary, so adjust as needed. Let the chicken rest for a few minutes.
3
Make the Smoked Lemon Mayo
While the chicken cooks, mix the mayonnaise and smoked lemon juice in a small bowl until smooth. Season with salt and pepper if you like.
C&S Tip! Put half a lemon in the smoker before juicing it for an elevated, smoky flavour.
4
Toast the Buns
Slice the brioche buns in half and lightly toast them if you like.
5
Build & Serve
Spread a generous amount of smoked lemon mayo on each bottom bun. Add a chicken thigh, a palmful of grated Emmental, pickles to your liking and a sprinkle of micro-arugula. Top with the other half of the bun and serve warm.
Pitmaster notes
Tips & variations
Double stack. Use 8 thighs for a two-thigh sandwich.
Pickle power. Crisp, tangy pickles balance the rich chicken and cheese. We love the ones from @pickledcanadian.
