Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing

Ingredients

• 8 leaves bibb lettuce 
• 1 tablespoon blackening seasoning 
• 0.3 cup buttermilk 
• 0.7 cup buttermilk 
• 1 tablespoon canola oil 
• 0.3 teaspoon cayenne powder 
• 1  celery stalk diced finely
• 4  club rolls soft
• 1 teaspoon dijon mustard 
• 1 clove garlic minced
• 1 teaspoon sea salt 
• 1 teaspoon ground cumin 
• 2 tablespoons honey 
• 3 tablespoons hot sauce such as frank's
• 1  juice of lime 
• 1 teaspoon kosher salt 
• 4 servings kosher salt and pepper freshly ground
• 1 tablespoon juice of lemon freshly squeezed
• 1 cup mayonnaise good
• 0.3 pound pepper jack cheese thinly sliced
• 1  bell pepper diced red finely
• 2  scallions thinly sliced
• 1.5 pounds chicken thighs boneless skinless

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper.
3. 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.
4. Heat a grill or grill pan to medium-high heat.
5. 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.
6. Remove from the heat.
7. Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
8. 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.