| Total Time: | 2 hr 25 min |
| Prep Time: | 15 min |
| Inactive Time: | 2 hr |
| Cook Time: | 10 min |
| Serves: | 2 |
| Level: | Easy |
Ingredients
- 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
Directions
- 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:
Yield: 1 1/2 cups
- 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.
