recipe

Grilled Hot Chicken Sandwich

5.0

This grilled hot chicken sandwich makes for a killer weeknight dinner or addition to a gameday spread. Baste your grilled chicken breast in a hot sauce, glaze and serve on a brioche bun, piled high with a red cabbage slaw and pickles. Trust us. This is one recipe you’ll want to keep in your rotation.

Ingredients

Serves 4
For the Chicken Sandwich
4
chicken breasts, boneless and skinless
4
ciabatta buns
 
pickle slices
For the Hot Sauce
1/4
cup olive oil
1/2
teaspoon black pepper
1
tablespoon brown sugar
3
tablespoons cayenne pepper
1
teaspoon kosher salt
1
teaspoon smoked paprika
Fore the Red Cabbage Slaw
1
cup red cabbage, shredded
1/2
cup carrots, shredded
2
tablespoons Dijon mustard
1
tablespoon mayonaise
2
tablespoons apple cider vinegar

Directions

Prep: 10 Minutes, Cook: 10 Minutes
1

Preheat grill to medium heat, between 350°F and 400°F.

2

Combine olive oil, black pepper, brown sugar, cayenne pepper, salt and paprika in a bowl and set aside.

3

In a separate bowl, mix shredded cabbage, carrots, Dijon mustard, mayonnaise and apple cider vinegar. Place in the refrigerator.

Hot Tip: This red cabbage slaw can be made up to 2 days in advance, but it’s always best when prepared it fresh.
4

Place chicken on grill and baste with hot sauce. Turn and baste every 2 minutes until the chicken reaches an internal temperature of 165° F. This should take about 10 minutes.

Hot Tip: When basting, you can simmer your hot sauce on low heat. This will make it easier to coat the chicken breasts evenly.
5

Remove chicken from grill. Place chicken on ciabatta bun, top with hot sauce, pickles and red cabbage slaw.

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