Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup hot sauce (Frank's RedHot or similar)
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 hamburger buns
- Lettuce, tomato, pickles, and red onion (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together hot sauce and butter. Add garlic, paprika, salt, and pepper.
3. Add the chicken breasts to the bowl and marinate for at least 30 minutes.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Meanwhile, toast the buns on the grill.
6. Assemble the sandwiches with the grilled chicken, lettuce, tomato, pickles, and red onion (if using).
7. Serve immediately and enjoy!
Spice Level:
- Mild: Use 1-2 tablespoons hot sauce
- Medium: Use 2-3 tablespoons hot sauce
- Hot: Use 4-5 tablespoons hot sauce
Tips:
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Let the chicken rest for a few minutes before slicing.
- Add cheese, bacon, or avocado for extra flavor.
Nutrition Information (per serving):
- Calories: 360
- Protein: 35g
- Fat: 12g
- Saturated Fat: 3.5g
- Cholesterol: 60mg
- Carbohydrates: 25g
- Fiber: 2g
Variations:
- Mild: Use 1-2 tablespoons hot sauce for a less spicy option.
- Medium: Use 2-3 tablespoons hot sauce for a balanced flavor.
- Hot: Use 4-5 tablespoons hot sauce for an extra spicy kick.
- Honey Mustard: Add 1 tablespoon honey and 1 tablespoon mustard to the marinade for a sweet and tangy flavor.
- Italian-Style: Add 1 tablespoon Italian seasoning and 1 tablespoon lemon juice to the marinade for a Mediterranean twist.
- Veggie Delight: Replace the chicken with a portobello mushroom or eggplant for a vegetarian option.
Benefits:
- High-quality protein from the chicken breast
- Spicy kick from the hot sauce for added flavor
- Toasted bun for a crispy texture
- Customizable with your favorite toppings
- Can be made in under 30 minutes for a quick meal
- Perfect for a summer BBQ or picnic
THANKYOU SO MUCH
GREAT
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