Chopped Chicken Bacon Cowboy Butter Ranch Sub

Serves 1
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Directions

  1. 1Prepare the Cowboy Butter Ranch by finely chopping parsley.
  2. 2Finely chop dill.
  3. 3Finely chop garlic.
  4. 4Add mayonnaise to a jar.
  5. 5Add sour cream to the jar.
  6. 6Add mustard to the jar.
  7. 7Add paprika to the jar.
  8. 8Add chili oil to the jar.
  9. 9Add chopped herbs to the jar.
  10. 10Add melted butter to the jar.
  11. 11Add buttermilk to the jar.
  12. 12Add lemon juice to the jar.
  13. 13Close the jar and shake well to combine all ingredients until it becomes a creamy ranch sauce.
  14. 14Pour some oil over the chicken thighs.
  15. 15Season the chicken thighs.
  16. 16Rub the seasoning into the chicken thighs with your hands.
  17. 17Prepare the charcoal grill by adding coals.
  18. 18Place the chicken thighs on the grill over the coals until they have a nice char.
  19. 19Move to the griddle and place strips of bacon to cook until crispy.
  20. 20Remove the bacon once crispy, leaving some grease behind on the griddle.
  21. 21Toast the sub bread on the griddle in the bacon grease until golden brown.
  22. 22Place the cooked chicken thighs on a cutting board.
  23. 23Add shredded lettuce over the chicken.
  24. 24Add sliced onion rings.
  25. 25Add crispy bacon.
  26. 26Add sliced tomatoes.
  27. 27Add shredded mozzarella cheese.
  28. 28Drizzle the Cowboy Butter Ranch generously over all ingredients.
  29. 29Chop all the ingredients together on the cutting board until everything is well combined and looks like a chopped salad.
  30. 30Open the toasted sub bread.
  31. 31Fill the sub bread generously with the chopped chicken bacon mixture.
  32. 32Drizzle more Cowboy Butter Ranch on top of the filling.
  33. 33Serve the chopped chicken bacon cowboy butter ranch sub.

Ingredients

  • 2 sub sandwich bread
  • 8 boneless skinless chicken thighs
  • 1 lb thick cut bacon
  • 0.5 yellow onion
  • 1 sliced tomato
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded lettuce
  • 0.5 cup butter, melted
  • 4 garlic cloves, minced
  • 2 tablespoon Dijon mustard
  • 1 juice of lemon juice
  • 2 teaspoon paprika
  • 3 teaspoon chili oil
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.5 cup buttermilk
  • 2 tablespoon fresh dill
  • 3 tablespoon fresh parsley
  • salt
  • black pepper
  • oil

Equipment

cutting boardknifejarcharcoal grillgriddle

Tips

  • Use chicken thighs for more tender bites.
  • Season chicken generously.
  • Crisp up the bacon, leaving a little grease behind to toast the bread.
  • Chop all ingredients on the block with a large knife until everything is well combined and looks like a chopped salad.