Steps

1. Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
2. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
5. Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
6. Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Steps

finely chop the garlic and slice the red onion.
heat the oil and gently fry the onion and garlic until soft, then remove from the heat.
add the paprika, Worcestershire sauce, brown sugar, Tabasco, tomato ketchup and Jack Daniels to the onions. Give it a good stir.
take half of Jack Daniels sauce and mix it with the chicken. Leave in the fridge to marinate for at least an hour or preferably overnight.
preheat an oven to 200ºC and preheat a grill to medium-high.
stick the chicken onto a baking tray and bake for 20 minutes.
slice the chicken into thin strips as soon as its cool enough to handle.
heat the remaining Jack Daniels sauce and chuck in the torn chicken.
lay out the bacon on a tray and cook in the oven for 12-15 minutes until crispy.
halve the subs and lay out on a grill tray.
spoon the chicken onto the bottom halves of the sliced bread and top with the bacon strips then lay out the cheese on top.
toast the sandwich halves until the cheese begins to bubble.
combine the two halves and serve with salad or slaw!