Grilled Nashville Hot Chicken Sandwich

Grilled nashville hot chicken, pickles, slaw, spicy aioli, brioche bun

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800 cal

20 min

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Recipe Ingredients

  • (a) green cabbage, carrot, red onion
  • (b) mustard aioli
  • (c) chili marinated chicken thigh
  • (d) Nashville hot sauce
  • (e) brioche bun
  • (f) pickles
  • (g) spicy aioli

Equipment Needed

  • mixing bowl
  • spoon
  • grill
  • scissors
  • seasoning plate
  • basting / pastry brush

Recipe Directions

  1. Preheat your grill on high.
  2. Pour the cabbage, carrots & onion (a) into a mixing bowl. Season with a pinch of salt & pepper. Pour the mustard aioli (b) over the vegetables and mix well with a spoon.
  3. Cut open the package of chicken (c) and place on a plate. Take outside and put the chicken on your preheated grill and close the lid. Cook for 2 minutes, then use tongs to rotate the chicken 45 degrees, but do not flip them over. Close the lid and cook for another 2 minutes. Flip the chicken over and cook that side for 2 minutes, then turn 45 degrees and cook for a final 2 minutes. The lid should be closed while the chicken cooks. Make a small cut into the middle of one piece of chicken to make sure it is cooked through.
  4. When the chicken is done, place on a cutting board. Spoon the nashville hot sauce (d) over the chicken and let it rest for 2 minutes.
  5. Brush the brioche buns (e) with a small amount of oil. Place face-down on the grill. Warm until toasted.
  6. Place a piece of chicken in a bun. Top with pickles (f) and spicy aioli (g). Serve the slaw on top of the chicken or on the side.

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