20 Juicy Chicken Thigh Sandwich Recipes Irresistible

Craving a meal that’s juicy, flavorful, and downright satisfying? Look no further than these 20 irresistible chicken thigh sandwich recipes! Whether you’re after quick weeknight dinners, summer BBQ stars, or cozy comfort food, we’ve got a mouthwatering option for every craving. Get ready to sink your teeth into tender, crispy, saucy perfection—these sandwiches are about to become your new go-to. Let’s dig in!

Spicy Sriracha Chicken Thigh Sandwich

This sandwich packs a punch with sticky-sweet heat and juicy, tender chicken thighs—perfect for when you’re craving bold flavors without the fuss.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/4 cup sriracha
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil
• 4 brioche buns, toasted
• 1/4 cup mayonnaise
• 1 cup shredded purple cabbage
• Fresh cilantro leaves (for garnish)

Instructions

1. In a bowl, whisk together 1/4 cup sriracha, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Reserve 2 tbsp of the sauce for later.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned and internal temp reaches 165°F. Pour the remaining sauce over the chicken, turning to coat, and simmer for 1–2 minutes until sticky.
3. Spread 1/4 cup mayonnaise on toasted buns. Layer with shredded cabbage, chicken thighs, and a drizzle of the reserved sauce. Top with cilantro leaves.

The magic here? The double-hit of sriracha—both cooked into the glaze and drizzled fresh—adds layers of heat that balance the sweet, tangy slaw.

Tip: For extra crunch, quick-pickle the cabbage with a splash of rice vinegar and salt while the chicken cooks.

Honey Mustard Glazed Chicken Thigh Sandwich

This sandwich is a sweet-and-savory dream, with juicy chicken thighs slathered in a sticky honey mustard glaze and piled high on a toasted bun.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup Dijon mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 brioche buns, toasted
• Butter lettuce and sliced red onion, for serving

Instructions:

1. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side until browned and nearly cooked through.
3. Pour the honey mustard glaze over the chicken, reduce heat to medium-low, and simmer for 3–4 minutes, turning the thighs to coat evenly, until the glaze thickens and the chicken reaches 165°F internally.
4. Serve the glazed chicken on toasted brioche buns with lettuce and red onion.

The magic here is the glaze—it caramelizes into a glossy, finger-licking sauce that soaks into the bun just enough without making it soggy.

Tip: For extra tang, mix a spoonful of the glaze with mayo and spread it on the bun before assembling.

Garlic Parmesan Chicken Thigh Sandwich

This sandwich packs juicy, garlicky chicken thighs smothered in melty Parmesan—a crispy, cheesy upgrade to your weeknight dinner rotation.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 brioche buns, toasted
• 1 cup arugula (optional, for serving)

Instructions

1. In a bowl, mix 1/2 cup Parmesan, 1/4 cup mayonnaise, 3 cloves minced garlic, 1 tbsp lemon juice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the sauce.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken thighs for 6–7 minutes per side until internal temp reaches 165°F.
3. Remove chicken, let rest 2 minutes, then toss in the Parmesan sauce until fully coated.
4. Pile saucy chicken onto toasted brioche buns, top with arugula if using, and serve immediately.

The magic here? The garlic-Parmesan sauce clings to every nook of the chicken, creating a crackly, golden crust as it hits the warm buns.

Tip: For extra crunch, broil the sauced chicken for 1–2 minutes before assembling.

BBQ Ranch Chicken Thigh Sandwich

This juicy, flavor-packed sandwich combines smoky BBQ sauce with cool ranch for a crowd-pleasing meal that’s ready in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce
• 1/4 cup ranch dressing
• 4 brioche buns, toasted
• 1 cup shredded iceberg lettuce
• 4 slices cheddar cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with smoked paprika, garlic powder, salt, and black pepper. Cook for 5–6 minutes per side until internal temperature reaches 165°F.
2. Brush chicken with BBQ sauce, flipping to coat evenly, and cook for 1 more minute. Remove from heat.
3. Spread ranch dressing on toasted brioche buns. Layer each bun with shredded lettuce, a BBQ chicken thigh, and a slice of cheddar cheese.

The melty cheese and tangy-sweet BBQ sauce balance perfectly with the crispy lettuce and creamy ranch—no side dish needed!

Tip: For extra crunch, pile on pickled jalapeños or crispy fried onions.

Buffalo Style Chicken Thigh Sandwich

Spicy, tangy, and piled high with crispy chicken, this sandwich is a game-day favorite that’s ready in under 30 minutes.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 4 brioche buns, toasted
• 1/4 cup ranch dressing
• 1 cup shredded iceberg lettuce

Instructions:

1. In a bowl, whisk together 1/2 cup hot sauce and 2 tbsp melted butter. Set aside.
2. In another bowl, mix 1/2 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken thighs in the mixture, shaking off excess.
3. Heat 2 tbsp vegetable oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until crispy and internal temp reaches 165°F. Remove from heat, then toss in the hot sauce mixture.
4. Spread 1 tbsp ranch dressing on each toasted bun. Layer with shredded lettuce and a saucy chicken thigh.

The double-hit of spice from the hot sauce and smokiness from the paprika makes this sandwich anything but basic. Plus, thighs stay juicier than breasts—no dry chicken here!

Tip: For extra crunch, add a handful of pickled jalapeños or crispy fried onions.

Lemon Herb Chicken Thigh Sandwich

This juicy, zesty sandwich is a weeknight hero—packed with bright lemon, garlic, and herbs for a flavor punch that feels gourmet without the fuss.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1/2 cup arugula
• 1/4 cup mayo

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken thighs and toss to coat. Marinate for 15 minutes (or up to 1 hour).
2. Heat a skillet over medium-high. Cook chicken thighs for 5–6 minutes per side, until internal temp reaches 165°F. Rest for 5 minutes, then slice thinly.
3. Spread 1/4 cup mayo on toasted buns. Layer with arugula and sliced chicken. Drizzle with any leftover pan juices.

The magic here? The marinade doubles as a finishing sauce—those lemony, herby pan drippings take the sandwich from tasty to unforgettable.

Tip: For extra tang, quick-pickle red onions (soak thin slices in 1/4 cup vinegar + 1 tsp sugar for 10 minutes) and pile them on top.

Teriyaki Pineapple Chicken Thigh Sandwich

Sweet, tangy, and packed with juicy flavor, this sandwich brings a tropical twist to your weeknight dinner rotation.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup teriyaki sauce (plus 2 tbsp for brushing)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 4 pineapple rings (fresh or canned)
• 4 brioche buns, toasted
• 1/4 cup mayonnaise
• 1 cup shredded purple cabbage
• 2 tbsp chopped cilantro (optional)

Instructions:

1. In a bowl, toss chicken thighs with 1/2 cup teriyaki sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Let marinate for 15 minutes (or up to 2 hours).
2. Heat a grill or skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temp reaches 165°F. Brush with 2 tbsp teriyaki sauce during the last minute.
3. Grill pineapple rings for 2 minutes per side until lightly caramelized.
4. Spread 1 tbsp mayonnaise on each toasted bun. Layer with shredded cabbage, chicken, pineapple, and cilantro.

The sticky-sweet glaze against the smoky char of the pineapple makes every bite irresistible—plus, that crunch from the cabbage? *Chef’s kiss*.

Tip: For extra flavor, toast the buns in the residual grill heat for 30 seconds.

Cajun Spiced Chicken Thigh Sandwich

This juicy, flavor-packed sandwich brings the heat with Cajun spices and a cool, creamy slaw—perfect for a quick weeknight dinner or game day feast.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cabbage (or coleslaw mix)
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 4 brioche buns, toasted

Instructions:

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. Rub chicken thighs evenly with the spice blend.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temp reaches 165°F and the crust is deeply browned.
3. Meanwhile, toss 1 cup shredded cabbage with 1/4 cup mayonnaise and 1 tbsp lemon juice.
4. Layer chicken on toasted brioche buns and top with slaw. Serve immediately.

The smoky-spiced chicken pairs magically with the tangy slaw, and the brioche bun soaks up all the juices without falling apart.

Tip: For extra kick, add a dash of hot sauce to the slaw or drizzle it over the chicken before assembling.

Avocado Lime Chicken Thigh Sandwich

This zesty, creamy sandwich is a flavor explosion—juicy chicken thighs meet cool avocado lime spread for the ultimate handheld meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 ripe avocado, pitted and mashed
• 2 tbsp sour cream
• 1 tbsp lime juice
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1/4 cup fresh cilantro leaves
• 4 thin slices red onion

Instructions:

1. Pat chicken thighs dry. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp kosher salt. Rub evenly over chicken.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temp reaches 165°F. Rest for 5 minutes.
3. Meanwhile, mash 1 avocado with 2 tbsp sour cream, 1 tbsp lime juice, and 1/4 tsp black pepper.
4. Spread avocado mixture on toasted buns. Top with chicken, cilantro leaves, and red onion slices.

The smoky-spiced chicken pairs perfectly with the bright, creamy avocado—plus, the brioche bun soaks up all the juices without falling apart.

Tip: For extra tang, quick-pickle the red onion in lime juice while the chicken cooks!

Maple Bacon Chicken Thigh Sandwich

Sweet, smoky, and juicy—this sandwich stacks crispy bacon and tender chicken thighs glazed with maple syrup for a flavor bomb you’ll crave.

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 slices thick-cut bacon
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1 cup arugula (optional, for serving)

Instructions:

1. Preheat oven to 400°F. In a small bowl, whisk together maple syrup, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
2. Heat olive oil in an oven-safe skillet over medium-high. Cook bacon until crispy (about 5 minutes per side). Transfer to paper towels, reserving 1 tbsp bacon fat in the skillet.
3. Add chicken thighs to the skillet; cook 4 minutes per side until browned. Brush half the maple glaze over the chicken, then transfer skillet to the oven. Bake for 12 minutes, brushing with remaining glaze halfway through, until chicken reaches 165°F internally.
4. Assemble sandwiches: Layer chicken and bacon on toasted buns, drizzle with any leftover skillet glaze, and top with arugula if using.

The magic here? The glaze caramelizes into a sticky-sweet crust while keeping the chicken ultra-juicy—no dry bites allowed.

Tip: For extra crunch, pile on quick-pickled red onions (soak thin slices in 1/2 cup vinegar + 1 tbsp sugar for 10 minutes).

Curry Coconut Chicken Thigh Sandwich

This sandwich is a flavor explosion—tender chicken thighs smothered in a creamy coconut curry sauce, piled high on a toasty bun for the ultimate weeknight win.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1/2 cup canned coconut milk
• 2 tbsp red curry paste
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1/4 cup fresh cilantro, chopped
• 1/4 cup shredded red cabbage (optional, for crunch)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Season chicken thighs with salt and black pepper, then cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate.
2. In the same skillet, whisk together coconut milk, red curry paste, honey, and lime juice. Simmer for 3–4 minutes until slightly thickened.
3. Return chicken to the skillet, coating it in the sauce. Cook for 2 more minutes to let the flavors meld.
4. Pile chicken onto toasted brioche buns, drizzle with extra sauce, and top with cilantro and red cabbage (if using).

The magic here? The curry sauce clings to every nook of the chicken, making each bite rich, tangy, and just a little sweet. No sad, dry sandwiches allowed!

Tip: For extra depth, marinate the chicken in half the sauce for 30 minutes before cooking.

Smoky Chipotle Chicken Thigh Sandwich

This sandwich packs a punch with smoky chipotle heat balanced by creamy avocado and crunchy slaw—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp lime juice
• 2 cups shredded purple cabbage
• 1 ripe avocado, sliced
• 4 brioche buns, toasted

Instructions:

1. In a bowl, toss chicken thighs with 1 tbsp olive oil, 1 tbsp chipotle powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
3. Whisk together mayonnaise and lime juice. Toss with shredded cabbage.
4. Layer each toasted bun with avocado slices, chipotle chicken, and a heap of slaw.

The double hit of smoky spice and cool crunch makes this sandwich irresistibly messy—have napkins ready!

Tip: For extra heat, stir 1 tsp adobo sauce from canned chipotles into the mayo.

Pesto Mozzarella Chicken Thigh Sandwich

This sandwich is a flavor bomb—juicy chicken, melty mozzarella, and vibrant pesto piled onto a toasty bun for the ultimate weeknight win.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup basil pesto (store-bought or homemade)
• 4 slices fresh mozzarella
• 4 brioche buns, lightly toasted
• 1/4 cup arugula (optional)

Instructions:

1. Season chicken thighs evenly with 1/2 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temp reaches 165°F.
3. Spread 1 tbsp pesto on the bottom half of each toasted bun. Top with a chicken thigh, a slice of mozzarella, and a sprinkle of arugula (if using). Close with the top bun.
4. Let sandwiches rest for 2 minutes—the residual heat will melt the cheese slightly.

The pesto’s herbaceous punch cuts through the richness of the mozzarella, while the juicy thighs keep every bite satisfying.

Tip: For extra crunch, pop the assembled sandwiches under the broiler for 1 minute to melt the cheese further.

Korean Gochujang Chicken Thigh Sandwich

This spicy-sweet sandwich packs a punch with sticky gochujang-glazed chicken thighs, balanced by cool, crunchy slaw—perfect for shaking up your weeknight dinner routine.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/4 cup gochujang paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 cup shredded cabbage (or pre-made slaw mix)
• 1/4 cup mayonnaise
• 4 brioche buns, toasted
• 1 tbsp vegetable oil

Instructions

1. Whisk together 1/4 cup gochujang paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 2 cloves minced garlic in a bowl. Reserve 2 tbsp of the sauce in a separate bowl.
2. Toss chicken thighs in the remaining sauce to coat. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until caramelized and internal temperature reaches 165°F.
3. While chicken cooks, mix 1 cup shredded cabbage with 1/4 cup mayonnaise and the reserved 2 tbsp sauce for the slaw.
4. Layer chicken and slaw on toasted brioche buns. Serve immediately.

The magic here? The glaze doubles as a slaw dressing, tying the whole sandwich together with bold, umami heat.

Tip: For extra crunch, quick-pickle the cabbage by tossing it with 1 tsp rice vinegar and a pinch of salt 10 minutes before assembling.

Mediterranean Style Chicken Thigh Sandwich

Juicy, garlicky chicken thighs meet tangy feta and crisp veggies in this vibrant sandwich that’s packed with Mediterranean flavors—no passport required!

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 4 small ciabatta rolls, toasted
• 1/4 cup tzatziki sauce

Instructions

1. In a bowl, whisk together 1 tbsp olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper. Add chicken thighs, tossing to coat. Marinate for 15 minutes (or up to 1 hour).
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
3. Spread tzatziki on toasted ciabatta rolls. Layer with sliced chicken, feta, olives, cucumber, and red onion.

The punchy garlic-lemon marinade and cool tzatziki make every bite balanced, while the feta adds a salty crunch that’s downright addictive.

Tip: For extra flavor, toast the ciabatta rolls in the skillet after cooking the chicken (they’ll soak up any leftover juices!).

Caramelized Onion Chicken Thigh Sandwich

This sandwich is a flavor bomb—juicy chicken thighs meet sweet, slow-cooked onions, all piled onto a toasty bun for the ultimate weeknight win.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1/4 cup mayonnaise
• 1 cup arugula

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 15 minutes until softened. Stir in 1 tbsp brown sugar and 1 tbsp balsamic vinegar; cook 5 more minutes until deeply caramelized. Transfer to a bowl.
2. Pat chicken thighs dry, then rub with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Heat remaining 1 tbsp olive oil in the same skillet over medium-high. Cook chicken for 6 minutes per side, until internal temp reaches 165°F.
3. Spread 1 tbsp mayonnaise on each toasted bun. Layer with arugula, chicken thighs, and caramelized onions.

The magic here? The balsamic-kissed onions balance the smoky chicken—no fancy condiments needed.

Tip: Let the onions cook low and slow for maximum sweetness; rushing them over high heat makes them bitter.

Peanut Butter Jalapeño Chicken Thigh Sandwich

This bold sandwich packs a punch with creamy peanut butter and spicy jalapeños—perfect for when you crave something unexpected yet totally craveable.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tbsp minced jalapeño (seeds removed for less heat)
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 brioche buns, toasted
• 1/4 cup cilantro leaves (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tbsp minced jalapeño, 1 clove minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp black pepper to make the marinade.
2. Coat chicken thighs in the marinade and let sit for 15 minutes (or up to 1 hour for deeper flavor).
3. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F and the glaze is sticky.
4. Toast brioche buns, then assemble sandwiches with chicken and a sprinkle of cilantro leaves.

The magic here? The peanut butter caramelizes into a rich, nutty crust while the jalapeño adds just enough kick to keep things exciting.

Tip: For extra crunch, add quick-pickled carrots or cucumber slices to balance the heat.

Balsamic Glazed Chicken Thigh Sandwich

This sandwich is a sweet-and-tangy dream, with juicy chicken thighs caramelized in a sticky balsamic glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1 cup arugula
• 4 slices provolone cheese

Instructions:

1. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken thighs and cook for 5–6 minutes per side until browned.
3. Pour the balsamic mixture over the chicken, reduce heat to medium-low, and simmer for 8–10 minutes, flipping once, until the glaze thickens and coats the chicken.
4. Place a slice of provolone cheese on each chicken thigh, cover the skillet, and let melt for 1–2 minutes.
5. Assemble sandwiches: Layer arugula on toasted brioche buns, top with glazed chicken, and drizzle with any remaining pan sauce.

The glaze turns into a glossy, finger-licking sauce that balances the richness of the chicken and melty cheese—no fancy ingredients required!

Tip: For extra crunch, add a handful of crispy fried onions or pickled jalapeños before serving.

Sweet Chili Chicken Thigh Sandwich

This sandwich packs a punch with sticky-sweet chili glaze and juicy, crispy-edged chicken thighs—perfect for when you crave bold flavor without the fuss.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil
• 4 brioche buns, toasted
• 1/4 cup sliced pickled jalapeños
• 1/2 cup shredded purple cabbage

Instructions:

1. In a bowl, whisk together 1/2 cup sweet chili sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Reserve 1/4 cup of the sauce for serving.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook chicken thighs for 5–6 minutes per side until crispy and internal temperature reaches 165°F. Pour remaining sauce over the chicken, turning to coat, and simmer for 2 minutes until glossy.
3. Layer each toasted brioche bun with a chicken thigh, a drizzle of reserved sauce, 2 tbsp shredded cabbage, and a few jalapeño slices.

The magic here? The double-hit of sauce—both cooked into the chicken and drizzled fresh—creates layers of sweet, tangy, and spicy in every bite.

Tip: For extra crunch, toss the cabbage with a splash of rice vinegar and let it sit while the chicken cooks.

Blue Cheese Buffalo Chicken Thigh Sandwich

This Blue Cheese Buffalo Chicken Thigh Sandwich packs bold flavor and juicy texture into every bite—perfect for game day or a crave-worthy weeknight dinner.

• 4 boneless, skinless chicken thighs
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 4 brioche buns, toasted
• 1/2 cup shredded iceberg lettuce
• 1/4 cup thinly sliced celery

1. Preheat grill or grill pan to medium-high (about 400°F). In a bowl, whisk together hot sauce, melted butter, garlic powder, smoked paprika, and salt. Toss chicken thighs in half the sauce to coat.
2. Grill chicken for 5–6 minutes per side, basting with remaining sauce, until internal temp reaches 165°F and edges are slightly charred. Let rest 5 minutes.
3. Meanwhile, mix blue cheese, mayonnaise, and lemon juice in a small bowl.
4. Spread blue cheese sauce on toasted brioche buns, then layer with lettuce, grilled chicken, and celery.

The tangy blue cheese sauce cuts through the spicy buffalo glaze, while the crispy celery adds a refreshing crunch. Tip: For extra heat, drizzle extra hot sauce on the chicken before serving.

Conclusion

With 20 mouthwatering chicken thigh sandwich recipes, there’s something here for every craving! Whether you’re grilling, frying, or slow-cooking, these juicy creations are sure to impress. Don’t forget to try your favorites, leave a comment below with your top pick, and share this roundup with fellow sandwich lovers on Pinterest. Happy cooking!