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Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 sandwiches
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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


  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.

Cajun Ranch Dressing:

  1. 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.