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

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:

Yield: 1 1/2 cups

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.