Grilled Buffalo Chicken Sandwich

SERVES: 4-6

PREP TIME: 30 minutes

MARINADE TIME: 1 hour

Ingredients: 

2 lbs boneless, skinless chicken breasts

2 tbsp olive oil

2 tsp salt

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1/3 cup Frank's Red Hot (or other hot sauce)

1 tbsp Worcestershire sauce

2 tbsp honey

Brioche Buns

Mayonnaise, to taste

4-6 Cheese slices of choice (havarti or pepper jack would taste good!)

*Slaw of choice or follow recipe below

Instructions:

Tenderize and flatten chicken breasts with a meat tenderizer or rolling pin. If pieces are still too large to fit on the bun, you can cut them in half.

MARINATE: In a mixing bowl, combine olive oil, salt, paprika, garlic powder, onion powder, cayenne powder, Frank's Red Hot, Worcestershire and honey. Add chicken and toss to coat. Cover and refrigerate for at least 1 hour but up to 48 hours.*

GRILL: Prep grill or grill pan to medium-high heat. If using an indoor grill pan, drizzle oil on the pan with a high-heat oil (like a canola oil). Grill the chicken breasts for 3-5 minutes on side one then flip. Brush Frank's Red Hot on the side that is up. Turn and cook for 3-5 minutes and brush Frank's Red Hot on the now turned-up side. Lay a slice of cheese on each chicken breast until melted. Chicken is done when it reaches 170 degrees and firm to the touch. Remove chicken from grill and let rest 2-3 minutes.

SERVE: Toast the brioche buns, then assemble with mayo, slaw and chicken with the melted cheese on top. Enjoy!

NOTES:

*The longer the chicken sits in the marinade, the spicier it will be. If you want some sauce for dipping, prep double the sauce.

*Meal prep tip: After you have the chicken in the marinade, you can place in a resealable bag or container and place in the freezer to use at a later time. Just pull it out the morning of to thaw in the fridge and you have a prepped protein for dinner time! This can be used for other marinades and not just buffalo chicken.

*Slaw recipe: Mix together 4 cups iceberg lettuce or green cabbage, 1/4 sliced red onion, 1/3 cup mayonnaise, 1 tbsp red wine vinegar, 1/2 tsp garlic powder, 1 tsp dried oregano, salt, cracked pepper. Let sit for 15 minutes. Season to taste with salt and pepper.

Nutrition Facts (based off 5 servings of the Grilled Buffalo Chicken Sandwich recipe, without slaw & with cheese): PROTEIN: 65g CHO: 37g FAT: 19g