Serves 4ish

You could take this in different directions, here’s my favorite version:

2lbs boneless, skinless chicken thighs
About ¾ cup Japanese barbecue sauce
½ lb bacon
Romaine or little gem lettuce leaves
Cucumbers
Apples
Potato buns
Potato chips, optional

If you have time, a few hours before you plan to cook, put the chicken in a dish or ziploc bag and add enough barbecue sauce to coat. Refrigerate until ready to cook the chicken.

Cook the bacon however you like. On the stovetop, I lay the strips in a single layer in a big frying pan. Put the pan on the stove and turn the heat to medium. Cook until the underside is browned and crisp, about ten minutes. Flip and cook until the other side is crisp as well. You could also line a sheet tray with foil, lay out the bacon in a single layer and bake it in the oven at 375 for 20-25 minutes.

Separate out your lettuce leaves. Thinly slice the cucumber and apples.

To cook the chicken, you can grill it or roast it in the oven. If grilling, heat your grill to medium high. Add the chicken and cook until the chicken is browned on the underside with nice char marks, about 6 or 7 minutes. Flip, and cook until the other side is nicely charred and the chicken is cooked through, another 6 or 7 minutes. Transfer to a plate.

If you’re cooking it in the oven, turn the heat to 425°. Line a baking sheet with foil and lay the chicken out in a single layer. Bake for 18-20 minutes or so. If you’re looking for more char, you could turn the broiler on for a minute or so, but be careful, the sweet marinade can burn easily. Transfer the chicken to a plate.

To assemble the sandwiches, layer up the chicken, bacon, apples, lettuce, and cucumbers, drizzling with more Japanese Barbecue Sauce, if desired.