| Cuisine: American | Type: Sandwich | Serves: 8 |
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Source:
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Rachel Ray mag online |
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Attributes:
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Grill, Quick and Easy |
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Comments:
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Serving Suggestions:
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Ingredients:
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8 pieces boneless, skinless chicken thighs, trimmed Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling Granulated onion Granulated garlic Salt and pepper 3 tbs. butter 1/4 cup hot sauce (eyeball it), such as Frank's RedHot 1 cup sour cream 1/2 cup blue cheese crumbles (crumble up a small wedge) 1/4 cup chopped chives Juice of 1/2 lemon 8 small slider rolls, such as Pepperidge Farm, or soft dinner rolls, split Shredded lettuce, for topping 1/2 cup shredded carrots, for topping |
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Instructions:
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1. Preheat an outdoor grill, grill pan or griddle pan to medium-high. Dress the chicken thighs with EVOO and season with a sprinkle of granulated onion, granulated garlic, salt and pepper. Grill, turning once, until cooked through, about 10 minutes. 2. While the chicken cooks, in a small saucepan, melt the butter and stir in the hot sauce. Add the chicken to the sauce to coat thoroughly. 3. In a small bowl, mix together the sour cream, blue cheese, chives and lemon juice; season with salt and pepper. 4. Place the chicken on the roll bottoms and top with the lettuce, carrots and blue cheese sauce; set the roll tops in place. |
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Related recipes:
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None |
2010-06-19