Masopreme Recipe
Barbeque sauce, chicken, bacon, red onions, jalapeños & mozzarella
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Ingredients
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Chicken & Marinade
Bacon & Toppings
Assembly & Finish
Method
Chicken & Marinade
- 1
Trim and prepare chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat and, if thicker than 1/2 inch, butterfly or pound to an even thickness for even cooking.
- 2
Make marinade
In a bowl combine 3 tablespoons barbecue sauce, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth.
- 3
Marinate chicken
Place the chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, making sure each piece is coated. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours. Remove from fridge 15 minutes before cooking if chilled.
Bacon & Toppings
- 4
- 5
Prepare vegetables
While bacon cooks, thinly slice the red onion into rings and separate into rings. Halve the jalapeños lengthwise, remove seeds if you want less heat, then thinly slice into half-moons. Set aside.
- 6
Shred cheese
Shred or thinly slice 8 ounces of mozzarella so it will melt evenly over the chicken.
Cook Chicken & Finish
- 7
Preheat grill or oven
Preheat an outdoor grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) and use a baking sheet lined with foil and a wire rack if baking.
- 8
Sear or roast chicken
If grilling: oil the grates lightly. Place marinated chicken on the grill and cook 5–6 minutes per side, brushing with an extra tablespoon of barbecue sauce during the last 2 minutes of cooking, until an instant-read thermometer registers 165°F (74°C) in the thickest part. If baking: place chicken on the prepared rack and roast 12–16 minutes, flipping once and brushing with extra barbecue sauce in the final 3 minutes, until 165°F.
- 9
Add cheese
When chicken reaches 160°F (71°C) and is nearly done, pile shredded mozzarella evenly over each piece, close grill lid or switch oven to broil (high) and melt cheese for 1–2 minutes until bubbly and lightly golden. Watch closely to avoid burning.
- 10
Rest
Remove chicken from heat and let rest 3–5 minutes to let juices redistribute and cheese set slightly.
Assembly & Serve
- 11
- 12
Assemble Masopreme
Place the cheesy barbecue chicken on the bottom bun or flatbread. Top with 1–2 slices of bacon (or chopped bacon), a few red onion rings, and sliced jalapeños to taste. Drizzle about 1/2 tablespoon extra barbecue sauce over the toppings. Garnish with chopped cilantro or parsley and finish with top bun.
- 13
Serve
Serve immediately with lime wedges on the side for squeezing over the assembled sandwich if desired.