Blackened Chicken Po' Boys | Cooked on the Wildfire Griddle

This bold and satisfying Blackened Chicken Po' Boy brings Louisiana flavor straight to your backyard. Featuring juicy Cajun-seasoned chicken thighs, a creamy homemade remoulade, and crispy toasted French bread, it's a crowd-pleasing sandwich that's big on flavor and simple to make on the Wildfire Griddle.

Learn how to blacken chicken to perfection, whip up a tangy remoulade sauce, and build a sandwich stacked with lettuce, tomatoes, and pickles for authentic po' boy flavor with a modern outdoor cooking spin. This recipe is a great choice for fans of spicy Southern food, handheld meals, and anyone who loves cooking on a flat-top griddle or outdoor grill.

Make the Remoulade First

Prep Time: 5 min | Rest Time: 1 hour | Yield: ~¼ cup (enough for 4–6 po' boys)

• 1 cup mayonnaise
• 1 Tbsp yellow mustard
• 1 Tbsp dill-pickle brine
• 1 Tbsp fresh lemon juice
• 1 Tbsp Worcestershire sauce
• 1 Tbsp prepared horseradish
• 1 Tbsp finely minced parsley
• 1 tsp Cajun seasoning
• 1 tsp paprika
• 1 tsp garlic purée

In a bowl, whisk together all ingredients until completely smooth. Cover and refrigerate for 1 hour. Keep chilled for up to 3 days.

Blackened Chicken Po' Boys

Prep Time: 10 min | Cook Time: 10 min | Servings: 4 sandwiches

Chicken & Bread

• 8 boneless, skinless chicken thighs (2 per sandwich)
• 2–3 Tbsp Cajun seasoning (total)
• 2 Tbsp neutral oil (for the Wildfire Griddle)
• 4 French bread rolls or hoagie rolls, split lengthwise
• 4 Tbsp softened butter (for toasting bread)

Toppings

• Po' Boys Remoulade (recipe above)
• 2 cups shredded iceberg lettuce
• 2 tomatoes, sliced
• Dill pickle chips

Preparation

Season the Chicken

• Pat the chicken thighs dry.
• Generously coat both sides with Cajun seasoning.

Preheat the Wildfire Griddle

• Set to medium-low and let it warm for 20 minutes.

Cook the Chicken

• Drizzle oil over the hot surface.
• Lay the chicken down; cook 5 minutes.
• Season the top side, flip, and cook about 5 minutes more, until the interior reaches 165°F and the exterior is dark but not burned.

Toast the Bread

• While the chicken finishes, spread butter on the cut sides of each roll.
• Place the rolls butter-side-down on the griddle; toast until golden.

Slice the Chicken

• Transfer cooked chicken to a board and slice into ½-inch strips.

Assemble the Po' Boys & Serve

• Spread a generous layer of the Po' Boys Remoulade on both sides of each toasted roll.
• Pile on shredded lettuce, tomato slices, and pickles.
• Add sliced blackened chicken and drizzle with a touch more remoulade.
• Close, press gently, and dig in while everything's hot and crispy.

Shop the Equipment

This recipe was made for the Wildfire Ranch Pro 30" Griddle and the Wildfire Ranch Pro 30" Gas Grill — built for serious outdoor cooking. Available in Traditional and Black Stainless, natural gas or propane.