Ingredients

• Boneless skinless chicken thighs
• 1/2 red onion, diced
• Dean's Jalapeno Popper Dip
• Barbecue seasoning
• Oil
• Provolone cheese slices
• Buns

Steps

1. Cube boneless skinless chicken thighs into bite-sized pieces and place in a bowl.
2. Dice half a red onion and add to the chicken.
3. Add Dean's Jalapeno Popper Dip and barbecue seasoning; mix to coat.
4. Marinate for about 1 hour.
5. Preheat a griddle to medium-high heat and oil the surface.
6. Cook the chicken, flipping until cooked through.
7. Top with provolone cheese slices and let melt.
8. Toast the buns on the griddle.
9. Spread more dip on the buns, add the cheesy chicken, and assemble the sandwiches.