Grilled Hot Chicken Sandwich

Ingredients

For the Chicken Sandwich

4 chicken breasts, boneless and skinless
4 ciabatta buns
pickle slices

For the Hot Sauce

¼ cup olive oil
½ teaspoon black pepper
1 tablespoon brown sugar
3 tablespoons cayenne pepper
1 teaspoon salt
1 teaspoon smoked paprika

For the Red Cabbage Slaw

1 cup red cabbage, shredded
½ cup carrots, shredded
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
2 tablespoons apple cider vinegar

Preparation

1. Preheat grill to medium heat, between 170°C and 200°C.
2. Combine olive oil, black pepper, brown sugar, cayenne pepper, salt and paprika in a bowl and set aside.
3. In a separate bowl, mix shredded cabbage, carrots, Dijon mustard, mayonnaise and apple cider vinegar. Place in the refrigerator.
   HOT TIP – This red cabbage slaw can be made up to 2 days in advance, but it’s always best when prepared fresh.
4. Place chicken on grill and baste with hot sauce. Turn and baste every 2 minutes until the chicken reaches an internal temperature of 75°C. This should take about 10 minutes.
   HOT TIP – When basting, you can simmer your hot sauce on low heat. This will make it easier to coat the chicken breasts evenly.
5. Remove chicken from grill. Place chicken on ciabatta bun, top with hot sauce, pickles and red cabbage slaw.