Firecracker Tailgate BBQ Chicken

Allergens

Gluten (in toasted buns), Soy (potentially in store-bought coleslaw and sauces)

Ingredients

• 4 chicken breasts, boneless and skinless
• 1 cup Firecracker Sauce (see below)
• 2 tbsp olive oil
• 4 hamburger buns, split and toasted
• 1 cup coleslaw, store
• bought or homemade
• 1 cup pickles, sliced
• 1/4 cup onion, thinly sliced Firecracker Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp hot sauce (e.g., Sriracha or Tabasco)
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste

Instructions

1. Preheat your grill or grill pan over medium heat.
2. In a large bowl, combine all Firecracker Sauce ingredients. Mix well and set aside.
3. Brush both sides of the chicken breasts with olive oil.
4. Grill the chicken for 5 6 minutes per side or until fully cooked and no longer pink in the center. During the last minute of cooking, generously brush the Firecracker Sauce on one side of each breast.
5. Transfer the grilled chicken to a platter and brush with more Firecracker Sauce. Allow resting for 5 minutes before slicing.
6. Assemble the sandwiches by placing a portion of sliced chicken, coleslaw, pickles, and thinly sliced onion in each toasted bun. Serve immediately.

Chef’s Insight

Feel free to adjust the heat level of the sauce by adding more or less hot sauce.

Notes

Use a high smoke point oil like avocado or grapeseed for grilling.