There’s nothing quite like sinking your teeth into a perfectly crispy chicken thigh sandwich—juicy, flavorful, and oh-so-satisfying. Whether you’re craving a quick weeknight dinner or planning a weekend comfort food feast, these 20 delicious recipes are sure to hit the spot. Get ready to discover new favorites and make your sandwich game stronger than ever!
Spicy Buttermilk Fried Chicken Thigh Sandwich
Gosh, sometimes you just need that perfect crispy, spicy, juicy sandwich that hits all the right notes. This spicy buttermilk fried chicken thigh sandwich delivers exactly that comforting crunch with a kick that’ll have you coming back for more. It’s the kind of messy, satisfying meal that makes any day better.
Ingredients
- 4 plump bone-in, skin-on chicken thighs
- 2 cups creamy, tangy buttermilk
- 2 tablespoons fiery hot sauce
- 1 ½ cups all-purpose flour
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 tablespoon coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 4 cups neutral vegetable oil for frying
- 4 soft, pillowy brioche buns
- 4 crisp iceberg lettuce leaves
- 4 slices ripe, juicy tomato
- ½ cup creamy mayonnaise
Instructions
- Place 4 plump bone-in, skin-on chicken thighs in a large bowl.
- Pour 2 cups creamy, tangy buttermilk over the chicken thighs.
- Add 2 tablespoons fiery hot sauce to the buttermilk mixture.
- Mix thoroughly until all chicken pieces are completely coated.
- Cover the bowl tightly with plastic wrap.
- Refrigerate the chicken for exactly 4 hours to tenderize and infuse flavor.
- Combine 1 ½ cups all-purpose flour, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon cayenne pepper, 1 tablespoon coarse kosher salt, and 1 teaspoon freshly cracked black pepper in a shallow dish.
- Remove one chicken thigh from the buttermilk marinade, letting excess drip off.
- Dredge the chicken thigh thoroughly in the flour mixture, pressing to adhere.
- Return the coated chicken thigh to the buttermilk mixture for a second dip.
- Dredge the chicken thigh in the flour mixture again for extra crunch.
- Repeat steps 8-11 with remaining 3 chicken thighs.
- Heat 4 cups neutral vegetable oil in a heavy Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
- Carefully place 2 chicken thighs into the hot oil using tongs.
- Fry for 12-14 minutes until golden brown and internal temperature reaches 165°F.
- Remove fried chicken thighs and drain on a wire rack over a baking sheet.
- Repeat steps 14-16 with remaining 2 chicken thighs.
- Lightly toast 4 soft, pillowy brioche buns until golden.
- Spread 2 tablespoons creamy mayonnaise on the bottom half of each bun.
- Place one crisp iceberg lettuce leaf on each bottom bun.
- Add one slice of ripe, juicy tomato on top of each lettuce leaf.
- Place one hot fried chicken thigh on each prepared bun base.
- Top with remaining bun halves.
You’ll love how the shatteringly crisp crust gives way to incredibly juicy, perfectly seasoned chicken. That spicy kick from the cayenne builds slowly while the cool mayo and fresh veggies balance everything out. Try serving these with pickle spears and extra hot sauce for dipping—they’re absolutely meant to be eaten with plenty of napkins handy!
Honey Sriracha Glazed Chicken Thigh Sandwich
Just when you think chicken sandwiches can’t get any better, this honey sriracha version comes along and changes everything. You get that perfect sweet heat combo that makes every bite exciting, all piled onto a soft bun that soaks up all the saucy goodness.
Ingredients
– 1.5 lbs bone-in, skin-on chicken thighs
– 1/4 cup sticky wildflower honey
– 2 tbsp vibrant sriracha sauce
– 2 tbsp rich soy sauce
– 1 tbsp freshly squeezed lime juice
– 2 tsp finely minced garlic
– 1 tsp freshly grated ginger
– 4 soft brioche buns
– 2 tbsp creamy mayonnaise
– 1 cup crisp shredded cabbage
– 1/4 cup thinly sliced scallions
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. Place the chicken thighs skin-side up on the prepared baking sheet.
4. Bake for 25 minutes until the skin is golden and crispy.
5. While chicken bakes, whisk together honey, sriracha, soy sauce, lime juice, garlic, and ginger in a small bowl.
6. Remove chicken from oven and brush generously with the glaze mixture.
7. Return to oven and bake for another 10 minutes until glaze is bubbly and caramelized.
8. Check internal temperature reaches 165°F using an instant-read thermometer.
9. Let chicken rest for 5 minutes to allow juices to redistribute.
10. While chicken rests, toast brioche buns until lightly golden.
11. Spread 1/2 tablespoon mayonnaise on each bun bottom.
12. Pile shredded cabbage evenly across all four bun bottoms.
13. Remove chicken from bones and place one thigh on each prepared bun.
14. Drizzle remaining glaze over the chicken.
15. Top with sliced scallions and close with bun tops.
Really, the magic happens when that sticky glaze soaks into the soft bun while the cabbage adds that essential crunch. The sweet heat builds with each bite, making this sandwich dangerously addictive—perfect for game day or when you just need something spectacularly satisfying.
Garlic Parmesan Crusted Chicken Thigh Sandwich
Ugh, you know those days when you want something seriously delicious but don’t want to spend hours in the kitchen? This garlic parmesan crusted chicken thigh sandwich hits that perfect spot between impressive and totally doable.
Ingredients
– 4 bone-in, skin-on chicken thighs with that beautiful golden skin
– 1/2 cup freshly grated parmesan cheese with its nutty aroma
– 1/4 cup panko breadcrumbs for extra crunch
– 3 cloves fresh garlic, minced until fragrant
– 2 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika for depth
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 4 soft brioche buns with their buttery texture
– 2 cups fresh arugula with its peppery bite
– 1/4 cup creamy mayonnaise
– 1 tbsp fresh lemon juice for brightness
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, combine the freshly grated parmesan, panko breadcrumbs, minced garlic, smoked paprika, sea salt, and black pepper.
4. Brush both sides of each chicken thigh with the rich extra virgin olive oil.
5. Press the parmesan mixture firmly onto the skin side of each chicken thigh, creating an even crust.
6. Place the chicken thighs skin-side up on the prepared baking sheet.
7. Bake for 25-30 minutes until the internal temperature reaches 165°F and the crust is golden brown.
8. While the chicken bakes, whisk together the creamy mayonnaise and fresh lemon juice in a small bowl.
9. Lightly toast the soft brioche buns until just golden around the edges.
10. Spread the lemon mayonnaise on both sides of each toasted bun.
11. Arrange the fresh arugula on the bottom bun of each sandwich.
12. Place one baked chicken thigh on top of the arugula for each sandwich.
13. Let the chicken rest for 5 minutes before assembling to keep the juices locked in.
Seriously, that crispy parmesan crust gives way to incredibly juicy chicken that practically melts in your mouth. The peppery arugula cuts through the richness perfectly, making this sandwich feel both indulgent and balanced. Try serving it with sweet potato fries for the ultimate comfort food combo that’ll have everyone asking for seconds.
BBQ Bacon-Wrapped Chicken Thigh Sandwich
Wondering how to level up your sandwich game? This BBQ bacon-wrapped chicken thigh sandwich brings together smoky, sweet, and savory flavors in every bite. You’ll love how the crispy bacon and juicy chicken create the ultimate comfort food experience.
Ingredients
- 4 boneless, skinless chicken thighs
- 8 slices thick-cut applewood smoked bacon
- 1/2 cup sweet and tangy BBQ sauce
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp freshly cracked black pepper
- 4 soft brioche burger buns
- 2 tbsp creamy mayonnaise
- 4 crisp iceberg lettuce leaves
- 2 ripe beefsteak tomato slices
Instructions
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Pat the boneless, skinless chicken thighs completely dry with paper towels.
- Wrap each chicken thigh tightly with 2 slices of thick-cut applewood smoked bacon, overlapping the ends underneath.
- Mix together the sweet and tangy BBQ sauce, brown sugar, smoked paprika, garlic powder, and freshly cracked black pepper in a small bowl.
- Brush half of the BBQ sauce mixture generously over all sides of the bacon-wrapped chicken thighs.
- Place the chicken thighs seam-side down on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 25 minutes at 400°F until the bacon begins to crisp around the edges.
- Brush the remaining BBQ sauce mixture over the chicken thighs and return to the oven for 10 more minutes.
- Check that the internal temperature of the chicken reaches 165°F using an instant-read thermometer.
- Transfer the chicken thighs to a plate and let them rest for 5 minutes to allow juices to redistribute.
- While the chicken rests, lightly toast the soft brioche burger buns in a dry skillet over medium heat for 2 minutes per side.
- Spread 1/2 tablespoon of creamy mayonnaise on the bottom half of each toasted bun.
- Place one crisp iceberg lettuce leaf and one ripe beefsteak tomato slice on each bottom bun.
- Top each with one bacon-wrapped chicken thigh and cover with the bun tops.
But seriously, the contrast between the crispy bacon exterior and the incredibly juicy chicken inside is what dreams are made of. Serve these sandwiches with extra BBQ sauce for dipping and a side of crunchy coleslaw to cut through the richness.
Buffalo Blue Cheese Chicken Thigh Sandwich
Sometimes you just need that perfect combination of spicy, creamy, and crispy all in one bite. You know those days when only a seriously satisfying sandwich will do? This buffalo blue cheese chicken thigh situation is exactly what you’re craving—it’s messy in the best way possible and totally worth every napkin.
Ingredients
- 4 bone-in, skin-on chicken thighs with crispy golden skin potential
- 1/2 cup of tangy, creamy buffalo sauce
- 1/2 cup of crumbly, pungent blue cheese crumbles
- 1/4 cup of rich, full-fat mayonnaise
- 1/4 cup of cool, crisp celery finely diced
- 2 tbsp of creamy, salted butter
- 4 soft, pillowy brioche buns
- 1 tbsp of vibrant, golden vegetable oil
- 1/2 tsp of aromatic garlic powder
- 1/2 tsp of earthy, sweet paprika
Instructions
- Pat your chicken thighs completely dry with paper towels to ensure maximum crispiness.
- Season both sides of chicken thighs evenly with garlic powder and paprika.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering hot.
- Place chicken thighs skin-side down in the hot skillet, listening for that satisfying sizzle.
- Cook for 6-8 minutes without moving them until the skin is deep golden brown and crispy.
- Flip chicken thighs carefully using tongs and cook for another 6-7 minutes until internal temperature reaches 165°F.
- Transfer cooked chicken to a cutting board and let rest for 5 minutes—this keeps the juices locked in.
- While chicken rests, melt butter in a small saucepan over low heat until fully liquid.
- Whisk buffalo sauce into the melted butter until completely combined and warmed through.
- Shred the rested chicken thighs using two forks, discarding bones and any gristle.
- Toss the shredded chicken thoroughly in the buffalo butter sauce until every piece is coated.
- Toast your brioche buns in the same skillet over medium heat for 1-2 minutes until lightly golden.
- Spread mayonnaise evenly on both cut sides of each toasted bun.
- Mix blue cheese crumbles with diced celery in a small bowl for your crunchy topping.
- Divide the saucy buffalo chicken evenly among the bottom bun halves.
- Top each sandwich generously with the blue cheese and celery mixture.
- Place the top bun halves on each sandwich and press down gently.
Keep in mind that crispy chicken skin against the soft bun creates the most wonderful texture contrast. The spicy buffalo sauce mellows beautifully with that cool, creamy blue cheese mixture—it’s pure magic. These sandwiches are fantastic with extra celery sticks on the side for crunch, or try serving them with sweet potato fries to balance the heat.
Lemon Herb Grilled Chicken Thigh Sandwich
Sometimes you just need a sandwich that feels like a proper meal, you know? This lemon herb grilled chicken thigh sandwich hits all the right notes—it’s juicy, packed with flavor, and perfect for those days when a basic sandwich just won’t cut it. You’re going to love how the bright lemon and fresh herbs make this feel fancy without any fuss.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp rich extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp coarse kosher salt
- ½ tsp freshly cracked black pepper
- 4 soft brioche buns
- 4 crisp green lettuce leaves
- 2 ripe tomatoes, sliced ¼-inch thick
- 4 tbsp creamy mayonnaise
Instructions
- Place chicken thighs in a shallow dish.
- Whisk together lemon juice, olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper in a small bowl.
- Pour marinade over chicken thighs, making sure each piece is fully coated.
- Cover dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat, about 400°F.
- Remove chicken from marinade, letting excess drip off.
- Place chicken thighs on the hot grill grates.
- Grill for 6-8 minutes until you see clear grill marks and the edges begin to turn opaque.
- Flip chicken using tongs.
- Grill for another 6-8 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer.
- Transfer chicken to a clean plate and let rest for 5 minutes.
- While chicken rests, slice brioche buns in half horizontally.
- Toast buns on the grill for 1-2 minutes until lightly golden.
- Spread 1 tablespoon of mayonnaise on the bottom half of each bun.
- Place one crisp lettuce leaf on each bottom bun.
- Add two slices of ripe tomato over the lettuce.
- Place one grilled chicken thigh on each sandwich.
- Top with the remaining bun halves.
Crispy-edged chicken thighs stay incredibly juicy against the soft brioche, while the lemon-herb marinade cuts through the richness perfectly. Try serving these with sweet potato fries or a simple arugula salad for a complete meal that feels special but comes together in no time.
Maple Dijon Chicken Thigh Sandwich
Unbelievably delicious and surprisingly simple, this maple Dijon chicken thigh sandwich brings together sweet and savory flavors in the most satisfying way. You’ll love how the crispy chicken pairs with that tangy sauce, making it perfect for weeknight dinners or casual gatherings with friends.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup pure maple syrup
- 2 tbsp grainy Dijon mustard
- 2 cloves fresh garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp coarse kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp extra virgin olive oil
- 4 soft brioche buns
- 2 cups crisp shredded lettuce
- 1 large ripe tomato, sliced
- 1/4 cup creamy mayonnaise
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of the chicken with coarse kosher salt and freshly cracked black pepper.
- Heat 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for another 3 minutes on the other side.
- While chicken cooks, whisk together 1/4 cup pure maple syrup, 2 tablespoons grainy Dijon mustard, 2 minced garlic cloves, 1 tablespoon apple cider vinegar, and 1 teaspoon smoked paprika in a small bowl.
- Pour the maple Dijon sauce over the chicken in the skillet, making sure each thigh is coated.
- Transfer the skillet to a preheated 400°F oven and bake for 15-18 minutes until the internal temperature reaches 165°F.
- Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- While chicken rests, lightly toast the soft brioche buns until golden brown.
- Spread 1 tablespoon of creamy mayonnaise on the bottom half of each toasted bun.
- Layer 1/2 cup of crisp shredded lettuce and 2 slices of ripe tomato on each bun bottom.
- Place one warm chicken thigh on each prepared bun base.
- Drizzle any remaining pan sauce over the chicken before placing the top bun.
- This sandwich delivers incredible texture contrast with crispy-skinned chicken against the soft brioche bun. The sweet maple and tangy Dijon create a flavor combination that’s both sophisticated and completely crave-worthy. Try serving it with sweet potato fries for the ultimate comfort food experience.
Cajun Spiced Chicken Thigh Sandwich with Slaw
Ever have one of those days where you just crave something with a little kick? You know, the kind of meal that’s juicy, packed with flavor, and totally satisfying. Well, this Cajun spiced chicken thigh sandwich with slaw is exactly what you need—it’s got that perfect balance of spice and crunch that’ll make your taste buds dance.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tbsp bold Cajun seasoning blend
– 1/4 cup creamy mayonnaise
– 1 tbsp zesty Dijon mustard
– 1 tbsp fresh lemon juice
– 2 cups finely shredded green cabbage
– 1/2 cup thinly sliced red onion
– 1/4 cup chopped fresh parsley
– 4 soft brioche buns
– 2 tbsp rich olive oil
– 1 tsp coarse kosher salt
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Rub the chicken thighs evenly with the bold Cajun seasoning blend and 1 tsp coarse kosher salt.
3. Heat 2 tbsp rich olive oil in a large skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet.
5. Cook for 6-8 minutes until the skin is deeply golden brown and crispy.
6. Flip the chicken thighs and cook for another 6-8 minutes until the internal temperature reaches 165°F.
7. Transfer the chicken to a cutting board and let rest for 5 minutes to retain juices.
8. While the chicken rests, combine 1/4 cup creamy mayonnaise, 1 tbsp zesty Dijon mustard, and 1 tbsp fresh lemon juice in a medium bowl.
9. Add 2 cups finely shredded green cabbage, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley to the dressing.
10. Toss the slaw until everything is evenly coated.
11. Lightly toast the soft brioche buns in the same skillet for 1-2 minutes until warm.
12. Remove the skin from the rested chicken thighs and slice the meat against the grain.
13. Place the sliced chicken on the bottom buns.
14. Top each sandwich generously with the prepared slaw.
15. Cover with the top buns and serve immediately.
Zesty and satisfying, this sandwich delivers a fantastic contrast between the tender, spiced chicken and the cool, crunchy slaw. The crispy skin adds that perfect textural element, while the creamy slaw cuts through the heat beautifully. For an extra kick, drizzle with hot sauce or serve alongside sweet potato fries for the ultimate comfort meal.
Teriyaki Pineapple Chicken Thigh Sandwich
Craving something that combines sweet, savory, and seriously satisfying? You’re in for a treat with this teriyaki pineapple chicken thigh sandwich—it’s the kind of meal that feels like a tropical escape but comes together right in your own kitchen. Perfect for those busy weeknights when you want something delicious without the fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup thick teriyaki sauce
– 1 cup fresh pineapple chunks
– 4 soft brioche buns
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger
– 2 cloves minced garlic
– 1/4 cup thinly sliced green onions
– 1 tbsp rice vinegar
– 1 tsp toasted sesame seeds
Instructions
1. Pat dry 1.5 lbs boneless, skinless chicken thighs with paper towels to ensure even browning.
2. Heat 2 tbsp toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs in the hot skillet, cooking for 6-7 minutes until golden brown crust forms.
4. Flip chicken thighs and cook another 6-7 minutes until internal temperature reaches 165°F.
5. Remove chicken from skillet and let rest on cutting board for 5 minutes to retain juices.
6. While chicken rests, pour 1 cup thick teriyaki sauce into the same skillet.
7. Add 1 tbsp freshly grated ginger and 2 cloves minced garlic to the sauce.
8. Simmer sauce for 3-4 minutes until slightly thickened and fragrant.
9. Add 1 cup fresh pineapple chunks to the sauce, cooking for 2-3 minutes until warmed through.
10. Stir in 1 tbsp rice vinegar to brighten the sauce’s flavor.
11. Slice rested chicken thighs against the grain into 1/2-inch strips.
12. Return sliced chicken to the skillet, tossing to coat completely in the teriyaki-pineapple sauce.
13. Toast 4 soft brioche buns in a dry skillet for 1-2 minutes until lightly golden.
14. Spoon saucy chicken and pineapple mixture onto bottom bun halves.
15. Sprinkle with 1/4 cup thinly sliced green onions and 1 tsp toasted sesame seeds.
16. Top with remaining bun halves, pressing gently to hold everything together.
The tender, juicy chicken thighs soak up that sweet-savory teriyaki glaze beautifully, while the fresh pineapple chunks add bursts of tropical brightness that cut through the richness. Serve these sandwiches with extra napkins—they’re delightfully messy—or pile the filling over steamed rice for a completely different meal that’s just as satisfying.
Avocado Lime Chicken Thigh Sandwich
Mmm, picture this: you’re craving something fresh yet satisfying, and these avocado lime chicken thigh sandwiches hit every note. They’re the perfect balance of creamy, zesty, and savory—ideal for a quick lunch or casual dinner with friends. Plus, they come together faster than you can decide what to watch next.
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 ripe Hass avocados
- 2 juicy limes
- 1/4 cup creamy mayonnaise
- 1/4 cup finely chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp coarse kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp rich extra virgin olive oil
- 4 soft brioche buns
- 4 crisp butter lettuce leaves
- 1 large ripe tomato, sliced into 1/4-inch rounds
- 1/4 thinly sliced red onion
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Rub both sides of the chicken with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika.
- Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
- Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
- While the chicken rests, halve the avocados and remove the pits using a spoon.
- Scoop the avocado flesh into a medium bowl and mash with a fork until slightly chunky.
- Juice both limes directly into the avocado mixture, catching any seeds with your other hand.
- Add the mayonnaise, chopped cilantro, and a pinch of salt to the avocado mixture, then stir until well combined.
- Remove the skin from the rested chicken thighs and shred the meat using two forks.
- Toast the brioche buns in a toaster or under the broiler for 1-2 minutes until lightly golden.
- Spread a generous layer of the avocado lime mixture on the bottom half of each toasted bun.
- Top with a butter lettuce leaf, two tomato slices, and several red onion slices.
- Divide the shredded chicken evenly among the four sandwiches.
- Place the top bun over the chicken and press down gently.
That creamy avocado spread melts into the warm, shredded chicken, while the crisp lettuce and juicy tomato add refreshing crunch. Try serving these with sweet potato fries or a simple side salad for a complete meal that feels both indulgent and bright.
Pesto Mozzarella Chicken Thigh Sandwich
Very few things beat sinking your teeth into a perfectly balanced sandwich after a long day. You get juicy chicken, melty cheese, and that vibrant pesto all working together in harmony. It’s the kind of meal that feels both comforting and a little bit fancy.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup rich basil pesto
- 4 slices fresh mozzarella cheese
- 4 soft brioche buns
- 2 tbsp extra virgin olive oil
- 1 tsp coarse kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 large, ripe tomato
- 2 cups fresh arugula
Instructions
- Pat your 1.5 lbs of boneless, skinless chicken thighs completely dry with paper towels.
- Season both sides of the chicken thighs evenly with 1 tsp of coarse kosher salt and 1/2 tsp of freshly cracked black pepper.
- Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
- Place the chicken thighs in the hot skillet, presentation side down.
- Sear the chicken for 5-7 minutes without moving it, until a deep golden-brown crust forms. Tip: Don’t crowd the pan—cook in batches if needed for the best sear.
- Flip the chicken thighs using tongs.
- Cook for another 5-7 minutes on the second side until the internal temperature reaches 165°F on an instant-read thermometer.
- Reduce the heat to low.
- Spread 1/2 cup of rich basil pesto evenly over the top of each chicken thigh.
- Top each pesto-covered thigh with a slice of fresh mozzarella cheese.
- Cover the skillet with a lid and cook for 2-3 minutes, just until the cheese is fully melted and bubbly.
- Remove the skillet from the heat.
- Slice your large, ripe tomato into 4 even rounds.
- Toast your 4 soft brioche buns until lightly golden. Tip: Toasting the buns helps prevent them from getting soggy.
- Place a generous handful of fresh arugula on the bottom half of each toasted bun.
- Top the arugula with a slice of your ripe tomato.
- Place one pesto mozzarella chicken thigh on top of each tomato slice. Tip: Let the chicken rest for a minute after cooking for juicier results.
- Close the sandwich with the top half of the bun.
Perfectly juicy chicken thighs against that cool, peppery arugula and fresh tomato create an incredible texture contrast. The melted mozzarella and basil pesto make every bite rich and herby. Try serving these with crispy sweet potato fries or a simple side salad for a complete, satisfying meal.
Jalapeño Popper Chicken Thigh Sandwich
Man, sometimes you just need a sandwich that brings the heat and the comfort all in one glorious package. This jalapeño popper chicken thigh sandwich delivers that perfect spicy-creamy-crunchy combo you’ve been craving. It’s basically your favorite bar snack transformed into a seriously satisfying meal.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 ounces creamy Philadelphia cream cheese
- ½ cup sharp shredded cheddar cheese
- 3 fresh jalapeños, finely diced
- 4 thick slices hearty sourdough bread
- 2 tablespoons salted butter, softened
- ¼ cup crispy cooked bacon pieces
- 2 tablespoons fresh chopped chives
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Rub the chicken thighs with olive oil, then season both sides generously with kosher salt and black pepper.
- Place the chicken skin-side up on the prepared baking sheet and bake for 25-30 minutes until the internal temperature reaches 165°F and the skin is golden brown and crispy.
- While the chicken bakes, combine the cream cheese, cheddar cheese, diced jalapeños, bacon pieces, and chives in a medium bowl, mixing until fully incorporated.
- Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
- Carefully remove the bones from the chicken thighs while keeping the meat and crispy skin intact.
- Spread the softened butter evenly on one side of each sourdough bread slice.
- Heat a large skillet over medium heat and toast the bread butter-side down for 2-3 minutes until golden brown and crisp.
- Spread a generous layer of the jalapeño popper mixture on the untoasted side of two bread slices.
- Place one baked chicken thigh on top of each prepared bread slice, crispy skin facing up.
- Top with the remaining bread slices, toasted side facing out.
- Press down gently to compact the sandwich slightly.
- Cut each sandwich in half diagonally for easier eating.
What makes this sandwich truly special is how the creamy, spicy filling melts into the juicy chicken, while that crispy skin adds the perfect textural contrast. The sourdough provides a sturdy base that holds up to all the delicious messiness. Try serving it with a cold beer or some sweet potato fries to balance out the heat.
Korean Gochujang Chicken Thigh Sandwich
Ooh, you’re going to love this one—it’s that perfect combo of sweet, spicy, and savory that hits all the right notes. Imagine tender chicken thighs slathered in a sticky, flavorful gochujang glaze, all piled onto a soft bun with crunchy pickles and creamy mayo. Seriously, it’s the kind of sandwich you’ll crave again before you’ve even finished the first one.
Ingredients
– 1.5 lbs skinless, boneless chicken thighs
– 1/4 cup gochujang paste
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tbsp toasted sesame oil
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger
– 1/4 cup mayonnaise
– 4 soft brioche buns
– 1/2 cup bread and butter pickles
– 2 tbsp unsalted butter
– 1 tbsp vegetable oil
– 1/4 tsp freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the gochujang paste, soy sauce, honey, toasted sesame oil, minced garlic, and freshly grated ginger until smooth.
3. Place the chicken thighs in the bowl and coat evenly with the marinade, then cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Add the marinated chicken thighs to the hot skillet, arranging them in a single layer without crowding.
6. Cook the chicken for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is caramelized and slightly charred in spots.
7. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to allow juices to redistribute.
8. While the chicken rests, spread 1 tbsp unsalted butter on the cut sides of the brioche buns.
9. Toast the buns in the same skillet over medium heat for 1–2 minutes, until golden brown and crisp.
10. Slice the rested chicken thighs into 1/2-inch thick strips against the grain for maximum tenderness.
11. Spread 1 tbsp mayonnaise on the bottom half of each toasted bun.
12. Layer the sliced chicken evenly over the mayonnaise.
13. Top with bread and butter pickles and freshly cracked black pepper.
14. Place the top bun over the pickles and press gently to secure.
Get ready for a texture party—the juicy, spicy chicken pairs perfectly with the cool, crisp pickles and creamy mayo, all hugged by that buttery, soft bun. Try serving these with a side of sweet potato fries or a simple cabbage slaw to balance the heat, and watch them disappear in minutes.
Balsamic Glazed Chicken Thigh Sandwich
Unexpectedly delicious and surprisingly simple, this balsamic glazed chicken thigh sandwich will become your new weeknight favorite. You get tender, juicy chicken with that sweet-tangy glaze that caramelizes beautifully, all piled high on a soft bun with crisp veggies for the perfect texture contrast.
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs
- 2 tablespoons rich extra virgin olive oil
- ½ cup aged balsamic vinegar
- ¼ cup pure maple syrup
- 3 cloves aromatic garlic, minced
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly cracked black pepper
- 4 soft brioche buns
- 2 cups crisp butter lettuce leaves
- 1 large ripe tomato, sliced
- ¼ cup creamy mayonnaise
Instructions
- Pat your bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of the chicken thighs evenly with coarse kosher salt and freshly cracked black pepper.
- Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until skin is golden brown and crispy.
- Flip chicken thighs and cook for 3 more minutes on the other side.
- While chicken cooks, whisk together aged balsamic vinegar, pure maple syrup, and minced aromatic garlic in a small bowl.
- Pour the balsamic glaze mixture over the chicken thighs in the skillet, making sure each piece is coated.
- Transfer the skillet to a preheated 400°F oven and bake for 15-18 minutes until chicken reaches 165°F internal temperature.
- Remove skillet from oven and let chicken rest in the glaze for 5 minutes to absorb maximum flavor.
- Toast your soft brioche buns in the oven for 2-3 minutes until lightly golden.
- Spread 1 tablespoon of creamy mayonnaise on the bottom half of each toasted bun.
- Layer ½ cup of crisp butter lettuce leaves on top of the mayonnaise.
- Add 2 slices of large ripe tomato over the lettuce.
- Place one glazed chicken thigh on each prepared bun bottom.
- Drizzle any remaining glaze from the skillet over the chicken before placing the top bun.
Just wait until you bite into that crispy-skinned chicken with the sticky-sweet glaze that soaks into the soft bun. The contrast between the tender meat and crisp lettuce makes every bite exciting—try serving these with sweet potato fries for the ultimate comfort meal combo.
Peanut Butter and Jelly Chicken Thigh Sandwich
Did you ever think peanut butter and jelly could get a savory upgrade? This peanut butter and jelly chicken thigh sandwich brings together sweet, salty, and savory in the most delicious way. You’re going to love how the flavors come together in this unexpected combo.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 cup creamy peanut butter
- 1/4 cup grape jelly
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp coarse kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 soft brioche buns
- 2 cups fresh arugula
- 1/4 cup thinly sliced red onion
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
- Season both sides of the chicken thighs with kosher salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and transfer the skillet to the preheated oven.
- Bake for 15-18 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
- While chicken bakes, whisk together creamy peanut butter, grape jelly, soy sauce, apple cider vinegar, minced garlic, and smoked paprika in a small saucepan.
- Heat the sauce over low heat for 3-4 minutes, stirring constantly until smooth and well combined.
- Remove chicken from oven and brush generously with the peanut butter jelly sauce.
- Toast the brioche buns lightly in a toaster or on a dry skillet for 1-2 minutes until golden.
- Place fresh arugula on the bottom half of each toasted bun.
- Top with one sauced chicken thigh per bun.
- Garnish with thinly sliced red onion before placing the top bun.
The crispy-skinned chicken gets coated in that sweet and savory glaze, while the fresh arugula adds a peppery crunch that cuts through the richness. Try serving these with sweet potato fries for the ultimate comfort meal that will have everyone asking for seconds.
Smoked Gouda and Mushroom Chicken Thigh Sandwich
Ever have one of those days where you crave something truly comforting? This smoked Gouda and mushroom chicken thigh sandwich hits all the right notes—it’s savory, cheesy, and packed with umami goodness. You’re going to love how these flavors come together in every single bite.
Ingredients
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 8 ounces cremini mushrooms, thinly sliced
– 1 medium yellow onion, thinly sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 cup shredded smoked Gouda cheese
– 4 soft brioche buns
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Season both sides of the chicken thighs evenly with kosher salt and freshly ground black pepper.
4. Heat the rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot skillet.
6. Cook for 6-8 minutes until the skin is golden brown and crispy.
7. Flip the chicken thighs and cook for another 2 minutes.
8. Transfer the skillet to the preheated oven and bake for 20 minutes.
9. Remove the skillet from the oven and transfer the chicken thighs to a plate.
10. Let the chicken rest for 5 minutes before removing the bones.
11. While the chicken rests, place the same skillet over medium heat.
12. Add the thinly sliced cremini mushrooms and cook for 4 minutes until they release their liquid.
13. Add the thinly sliced yellow onion and cook for 6-8 minutes until softened and golden.
14. Stir in the minced garlic and cook for 1 minute until fragrant.
15. Pour in the heavy cream and bring to a gentle simmer.
16. Reduce heat to low and stir in the shredded smoked Gouda cheese until melted and smooth.
17. Return the boneless chicken thighs to the skillet, spooning the sauce over them.
18. Lightly toast the soft brioche buns in a dry skillet for 1-2 minutes until golden.
19. Place one chicken thigh on each toasted bun bottom.
20. Spoon the mushroom and Gouda sauce generously over each chicken thigh.
21. Top with the remaining bun halves. Seriously, that first bite is pure magic—the crispy chicken gives way to tender meat, while the smoky Gouda sauce clings to every nook of those earthy mushrooms. Try serving these open-faced with a simple arugula salad on the side for a restaurant-worthy meal at home.
Greek Yogurt Marinated Chicken Thigh Sandwich
Unbelievably juicy and packed with Mediterranean flair, this Greek yogurt marinated chicken thigh sandwich will become your new lunchtime obsession. You’ll love how the tangy marinade tenderizes the chicken while creating the most flavorful crust when grilled.
Ingredients
- 1 ½ pounds bone-in, skin-on chicken thighs
- 1 cup plain Greek yogurt with visible thickness
- 3 cloves fresh garlic, finely minced
- 2 tablespoons fragrant extra virgin olive oil
- 1 tablespoon bright lemon juice, freshly squeezed
- 1 teaspoon dried oregano with aromatic notes
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly cracked black pepper
- 4 soft brioche buns, lightly toasted
- ¼ cup creamy tzatziki sauce
- 4 crisp butter lettuce leaves
- 4 thick slices ripe tomato
- ¼ thinly sliced red onion with sharp bite
Instructions
- Pat the bone-in, skin-on chicken thighs completely dry with paper towels to ensure crispy skin.
- In a medium bowl, whisk together the plain Greek yogurt, finely minced fresh garlic, fragrant extra virgin olive oil, bright lemon juice, dried oregano with aromatic notes, coarse kosher salt, and freshly cracked black pepper until fully combined.
- Add the dried chicken thighs to the marinade, coating each piece thoroughly on all sides.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
- Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, shaking off excess yogurt but leaving a thin coating for crust formation.
- Place the chicken thighs skin-side down on the hot grill and cook for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken using tongs and continue cooking for another 6-8 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
- Transfer the cooked chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
- While the chicken rests, lightly toast the soft brioche buns on the cooler part of the grill for 1-2 minutes until golden.
- Remove the skin and bones from the chicken thighs, then slice the meat against the grain into ½-inch thick pieces.
- Spread 1 tablespoon of creamy tzatziki sauce on the bottom half of each toasted brioche bun.
- Layer one crisp butter lettuce leaf, one thick slice of ripe tomato, and several pieces of thinly sliced red onion with sharp bite over the tzatziki.
- Arrange the sliced Greek yogurt marinated chicken evenly over the vegetables on each bun.
- Place the top bun over the chicken to complete each sandwich.
So tender it practically melts in your mouth, the chicken carries subtle tanginess from the yogurt marinade that pairs perfectly with the cool tzatziki. Serve these sandwiches with a side of crispy sweet potato fries or wrap them in parchment paper for an easy picnic lunch that travels beautifully.
Chipotle Mayo Chicken Thigh Sandwich
Looking for that perfect sandwich that hits all the right notes? You’ve found it. This chipotle mayo chicken thigh sandwich brings smoky heat, juicy chicken, and creamy textures together in the most craveable way possible.
Ingredients
– 4 bone-in, skin-on chicken thighs with rich golden skin
– 1/2 cup creamy mayonnaise with smooth texture
– 2 tablespoons smoky chipotle peppers in adobo sauce, finely minced
– 1 tablespoon fresh lime juice with bright citrus notes
– 1 teaspoon garlic powder with aromatic warmth
– 1/2 teaspoon fine sea salt with clean flavor
– 1/4 teaspoon freshly ground black pepper with sharp aroma
– 4 soft brioche buns with golden, buttery crusts
– 4 crisp lettuce leaves with fresh crunch
– 1 ripe avocado with creamy green flesh, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
3. In a small bowl, whisk together the mayonnaise, minced chipotle peppers, fresh lime juice, garlic powder, sea salt, and black pepper until fully combined.
4. Brush the chipotle mayo mixture generously over both sides of each chicken thigh, coating them evenly.
5. Place the coated chicken thighs skin-side up on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 35-40 minutes until the internal temperature reaches 165°F and the skin is deeply golden and crispy.
7. While the chicken bakes, lightly toast the brioche buns until just golden around the edges.
8. Remove the chicken from the oven and let it rest for 5 minutes to redistribute juices.
9. Carefully remove the bones from the chicken thighs while keeping the meat intact.
10. Place one crisp lettuce leaf on the bottom half of each toasted bun.
11. Top each lettuce leaf with one baked chicken thigh, skin-side up.
12. Arrange 2-3 slices of creamy avocado over each chicken thigh.
13. Place the top bun over the avocado to complete each sandwich.
A perfectly balanced bite delivers crackling crispy skin against the cool, creamy avocado, while the smoky chipotle mayo seeps into the soft brioche. Try serving these with sweet potato fries to complement the spicy heat, or slice them in half diagonally for that beautiful cross-section view of all the layers.
Caramelized Onion and Swiss Chicken Thigh Sandwich
Kick back and get ready for a sandwich that’ll make your taste buds do a happy dance. This caramelized onion and Swiss chicken thigh sandwich is pure comfort in every bite, with juicy chicken, sweet onions, and melty cheese all piled high on a toasty bun. You’re going to love how simple it is to whip up something this delicious.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 large yellow onions, thinly sliced
- 2 tablespoons rich extra virgin olive oil
- 1 tablespoon creamy unsalted butter
- 4 slices nutty Swiss cheese
- 4 soft brioche buns
- 1 teaspoon coarse kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon aromatic garlic powder
Instructions
- Preheat your oven to 375°F.
- Pat the chicken thighs completely dry with paper towels for crispier skin.
- Season both sides of the chicken thighs evenly with kosher salt, black pepper, and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium heat until it shimmers.
- Place chicken thighs skin-side down in the hot skillet.
- Cook for 6-8 minutes until the skin is golden brown and crispy.
- Flip the chicken thighs and cook for another 4 minutes.
- Transfer the skillet to the preheated oven and bake for 15 minutes until internal temperature reaches 165°F.
- Remove chicken from skillet and let rest on a cutting board.
- Add butter to the same skillet over medium-low heat.
- Add sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and sweet.
- While onions cook, split and lightly toast the brioche buns.
- Remove chicken skin and shred the meat using two forks.
- Place shredded chicken on bottom bun halves.
- Top chicken with caramelized onions.
- Layer Swiss cheese slices over the onions.
- Place open-faced sandwiches under broiler for 1-2 minutes until cheese is bubbly and melted.
- Add top bun halves and press gently.
But that first bite? Pure magic. The tender shredded chicken soaks up the sweet onion jam, while the melted Swiss adds a nutty creaminess that ties everything together. Try serving these with crispy sweet potato fries for the ultimate cozy meal that’ll have everyone asking for seconds.
Ranch Crunch Chicken Thigh Sandwich
A crispy, crave-worthy sandwich that’s about to become your new weeknight hero. Imagine tender chicken thighs coated in a crunchy, ranch-seasoned crust, piled high on a soft bun with cool, creamy toppings. You’re going to love how the flavors and textures come together in every single bite.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 packet (1 oz) dry ranch seasoning mix
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 4 soft brioche buns
- ¼ cup mayonnaise
- 4 crisp iceberg lettuce leaves
- 1 large ripe tomato, sliced
- Vegetable oil for frying
Instructions
- Place 1 ½ pounds boneless, skinless chicken thighs in a large bowl and pour 1 cup buttermilk over them, turning to coat completely.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize the chicken.
- In a shallow dish, combine 1 packet dry ranch seasoning mix with 1 ½ cups panko breadcrumbs, stirring until evenly distributed.
- Place ½ cup all-purpose flour in a second shallow dish and 2 large beaten eggs in a third dish, creating a dredging station.
- Remove one chicken thigh from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour.
- Dip the floured chicken into the beaten eggs, coating all sides completely.
- Press the chicken firmly into the ranch-panko mixture, ensuring an even, generous coating on all surfaces.
- Repeat steps 5-7 with remaining chicken thighs, placing breaded pieces on a wire rack as you work.
- Heat ½ inch of vegetable oil in a large skillet over medium heat until it reaches 350°F on a thermometer.
- Carefully place 2-3 chicken thighs in the hot oil, being careful not to overcrowd the pan.
- Fry for 5-6 minutes per side, until the coating is deep golden brown and crispy.
- Transfer cooked chicken to a clean wire rack set over a baking sheet to drain, which helps keep the crust crispy.
- Lightly toast 4 soft brioche buns in a dry skillet or toaster until golden around the edges.
- Spread 1 tablespoon mayonnaise on the bottom half of each toasted bun.
- Top each with one crisp iceberg lettuce leaf and 2 slices of ripe tomato.
- Place one hot, crispy chicken thigh on each prepared bun bottom.
- Cap with the top bun and press down gently to secure the sandwich.
Very first bite reveals that incredible contrast—the shatteringly crisp ranch coating gives way to juicy, perfectly cooked chicken. Vibrant, fresh tomato and cool lettuce balance the rich, savory crunch beautifully. Try serving these with pickle spears and crispy potato wedges for the ultimate comfort meal experience.
Summary
Ultimately, these 20 crispy chicken thigh sandwich recipes offer endless delicious possibilities for your kitchen adventures. We hope you find some new family favorites to enjoy! Don’t forget to leave a comment telling us which recipe you loved most and share this tasty roundup on Pinterest so other home cooks can discover these crispy delights too.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
