Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing (Jeff Mauro) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
lla2/3 cup buttermilk |
3 tablespoons hot sauce, such as frank's |
2 tablespoons honey |
1 teaspoon ground cumin |
1 teaspoon granulated garlic |
juice of 1 lime |
kosher salt and freshly ground pepper |
8 boneless, skinless chicken thighs (1 1/2 pounds) |
1 tablespoon canola oil |
1/4 pound pepper jack cheese, thinly sliced |
4 soft club rolls |
8 leaves bibb lettuce |
cajun ranch dressing, recipe follows |
1 cup good mayonnaise |
1/4 cup buttermilk, shaken |
3 tablespoons hot sauce, such as frank's |
1 tablespoon freshly squeezed lemon juice |
1 tablespoon blackening seasoning |
1 teaspoon dijon mustard |
1 teaspoon kosher salt |
1/4 teaspoon cayenne powder |
2 scallions, thinly sliced |
1 celery stalk, finely diced |
1 red bell pepper, finely diced |
1 clove garlic, minced |
Directions:
1. In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
2. Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
3. Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
4. Cajun Ranch Dressing:
5. In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture. Yield: 1 1/2 cups.
|
|