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

¼ cup olive oil
½ 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
½ cup carrots, shredded
2 tablespoons Dijon mustard
1 tablespoon mayonaise
2 tablespoons apple cider vinegar

Preparation

  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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