Season the chicken all over with salt and pepper and grill or sear for 3 to 4 minutes per side, until firm and cooked through.Top each bun with a chicken thigh, then pile on the onion and peppers.
in any supermarket, but how about you save a few bucks and roast them yourself instead? Cook the bell peppers at 400°F until the skin blackens and the flesh softens, about 25 minutes . Place the peppers in a bowl, cover with plastic wrap, and let them sit for 10 minutes. Remove the plastic wrap and peel off the dark skin . Discard the stems and seeds, and they're ready to eat.This recipe came from one of our Cook This, Not That! books.
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