Bourbon Chicken Melt Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. If pieces are large, halve them horizontally for even cooking.

In a medium bowl whisk together 1 tbs olive oil, 2 tbs soy sauce, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp black pepper and 1 tsp kosher salt to form the marinade. Add the chicken and coat thoroughly. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

About 15 minutes before grilling, remove chicken from fridge so it comes closer to room temperature. Preheat a charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grate lightly.

Make sauce base

In a small saucepan over medium heat combine 1/4 cup bourbon and 1/2 cup chicken stock. Carefully bring to a simmer and allow alcohol to cook off for about 2 minutes (you may tilt the pan briefly to flame off — optional and only if comfortable).

Add 2 tbs soy sauce, 1 tbs apple cider vinegar, 2 tbs ketchup, 2 tbs brown sugar, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce. Stir and simmer gently for 4–5 minutes until flavors meld.

Reduce heat to low and whisk in 1 tbs butter until melted. In a small bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until sauce thickens slightly. Season with 1/2 tsp black pepper. Remove from heat and keep warm. Reserve about 2–3 tbs of sauce per sandwich for assembly; keep the rest for glazing the chicken while grilling.

Clean mushrooms with a damp towel and slice them about 1/4-inch thick. Heat a 10-inch skillet over medium-high heat and add 1 tbs butter and 1 tsp olive oil.

When butter is hot and bubbling add minced shallot and sauté 30 seconds until softened. Add sliced mushrooms and spread into a single layer. Let them sear without stirring for 1–2 minutes, then stir and cook another 2–3 minutes until browned.

Add 1/2 tsp minced garlic, 1 tsp thyme, 1/2 tsp salt and 1/4 tsp black pepper. Cook 30–60 seconds until fragrant. Remove from heat and set aside. Keep warm until assembly.

Place marinated chicken on the preheated charcoal grill. Cook 4–6 minutes per side (depending on thickness) over direct heat, turning once, until the internal temperature reaches 165°F (74°C) and chicken has a nice char.

During the last 2–3 minutes of grilling, brush the top side of each piece generously with the reserved bourbon sauce. Turn and brush the other side once, cooking an additional 30–60 seconds to allow sauce to set. Remove chicken and let rest 3–5 minutes, then slice into 1/4- to 1/2-inch strips.

Split the 4 rolls and butter cut sides lightly with the 2 tbs room-temperature butter. Place buttered cut sides on a hot skillet or grill grates and toast until golden, about 1–2 minutes. Remove and set cut-side up.

Place a generous handful (about 1/4 lb worth) of sliced grilled chicken on the bottom half of each roll. Spoon 1–2 tbs bourbon sauce over the chicken (to taste). Top the chicken with an even portion of the sautéed mushrooms (about 2 tbs per sandwich) and a small handful of baby arugula if using.

Lay two slices of provolone cheese over the fillings. Close the sandwich and return to the hot skillet or grill (press lightly) for 1–2 minutes, or place under a broiler for 1–2 minutes, until cheese is melted and sandwich is heated through.

Remove, slice in half, serve warm with extra Daniel's bourbon sauce on the side for dipping.