Grilled Hot Chicken Sandwich
Grilled Hot Chicken Sandwich
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
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
For 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
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 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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