Remove the thighs from the brine and place on a cutting board. Remove excess moisture on the surface of the thighs with a paper towel. Season with Oakridge BBQ Dominator Sweet Rib Rub. Grill until the internal temperature reaches 165°F. Remove from the grill. Shred the meat by hand, or using forks.
Whisk together the ingredients for the firecracker sauce. Warm in a saucepan to dissolve the sugar. Add the shredded chicken to the pan to warm and coat.
Split the rolls in half, like a burger bun. Spread the bottom buns with cream cheese. Top with the diced cooked bacon, then the chicken, then the top bun.
Chile marinated chicken adds a touch of heat. The grill adds a touch of char!
To the base of sweet Hawaiian rolls we add cream cheese and crumbled bacon. Nothing wrong with that!
The Firecracker Sauce! A mixture of tangy buffalo sauce, sweetened up with brown sugar and the added bite of apple cider vinegar.