Ingredients:
- 1 1/4 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
- 1/4 teaspoon plus 1/8 teaspoon black pepper, divided
- 2/3 Orange Krush Habanero Hot Sauce
- 2 tablespoons Third Coast’s Rich Golden Jalapeno Honey
- 1 tablespoon unsalted butter, melted
- 1 tablespoon plus 2 teaspoons lime juice, divided
- 1 teaspoon Psycho Soy Sauce
- 1/8 teaspoon garlic powder
- 1/3 cup mayonnaise
- 1 tablespoon dill pickle brine
- 1 1/2 cups cabbage slaw mix
- 1/4 cup chopped dill pickles
- 1 large scallion, thinly sliced
- 1/8 cup chopped flat leaf parsley
- 1/2 cup blue cheese crumbles
- 1 (12-ounce) package Hawaiian sweet rolls or dinner rolls, sliced in half horizontally and toasted
- Thinly sliced red onion, for serving
Directions:
- Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high (450°F to 500°F).
- Brush chicken with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill chicken, uncovered, on well-oiled grates, flipping occasionally, until lightly charred and cooked through, 10 to 12 minutes. Transfer to a cutting board; let rest 5 minutes.
- Meanwhile, whisk Orange Krush Habanero Hot Sauce, butter, Third Coast’s Rich Golden Jalapeno Honey, 1 tablespoon lime juice, Psycho Soy Sauce, and 1/8 teaspoon garlic powder in a medium bowl.
- Using 2 forks, shred the chicken into small pieces.
- Add the chicken to the hot sauce.
- Whisk mayonnaise, dill pickle brine, the remaining 1 tablespoon oil, 2 teaspoons lime juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a large bowl.
- Add slaw mix, dill pickles, scallion, parsley, and blue cheese.
- Top the bottom rolls with the chicken and the slaw, and red onion, if desired. Cover with the top roll.
