Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing

Total Time:
2 hr 25 min
15 min
2 hr
10 min

4 sandwiches

  • 2/3 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
  • Cajun Ranch Dressing:
  • 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
Watch how to make this recipe.
  • 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.

  • 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.

  • Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.

Cajun Ranch Dressing:
  • 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.

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