There are sandwiches, and then there are SANDWICHES. The Sriracha Grilled Chicken Sandwich is a flavor explosion in sandwich form, from the tender, juicy chicken to the spicy and flavorful Sriracha Ranch dressing. Grab a couple of napkins and dig in!
Sriracha Ranch Grilled Chicken Sandwich
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Your new summer favorite is the Sriracha Ranch Grilled Chicken Sandwich! Juicy chicken thighs are marinaded in a pickle brine and covered with a creamy, slightly spicy Sriracha Ranch. Put it together with bacon, gouda cheese and brioche buns toasted in bacon fat, then you have a masterpiece of chicken sandwich. This is an absolute must try!
- 4 chicken thighs, boneless, skinless
- 2 cups buttermilk
- 1 cup KC Canning Co. Cucumber Cucumber Dilly Pickle juice
- 2 tbsp Yellowbird Blue Agave Sriracha Hot Sauce
- Cattleman’s Grill Trail Dust All Purpose Seasoning
- 4 brioche buns
- 4 slices smoked gouda
- 6 slices bacon
- 4 slices tomato
- 2 cups shredded romaine lettuce
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tsp buttermilk
- 1 tbsp parsley, minced
- 1 tsp fresh chives, minced
- 1 tsp fresh dill, minced
- 1/2 tsp lemon juice
- 1/2 tsp garlic, grated on microplane
- Cattleman’s Grill Lone Star, to taste
- 4 tsp Yellowbird Blue Agave Sriracha Hot Sauce
- Trim any cartilage from the chicken thighs. Place in a gallon size zip-top bag.
- Combine the buttermilk with the pickle juice and Yellowbird Blue Agave Sriracha Hot Sauce. Whisk to combine. Pour into the bag with the chicken thighs. Let soak for at least four hours, up to overnight.
- To make the Sriracha Ranch, combine all ingredients and whisk well. If using bottled ranch, combine 4 parts ranch to 1 part sriracha.
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (entire diffuser removed) with GrillGrate grilling panels installed on the left side of the grill (over the fire box), and the Yoder Smokers Cast Iron Griddle installed on the right side of the grill, smooth side up.
- Remove the thighs from the buttermilk pickle brine. Remove excess liquid from the surface of the thighs with paper towels. Season the thighs with Cattleman’s Grill Trail Dust All Purpose Seasoning.
- Place your bacon on the cast iron griddle, inside the grill.
- Begin to grill the chicken thighs on the GrillGrates, directly over the flame.
- When bacon is rendered and almost crispy, remove from the griddle and place on paper towels. When slightly cooled, tear each slice of bacon in half.
- Toast your brioche buns in the bacon fat left behind on the griddle until browned and crispy. Remove from the grill.
- Flip the chicken to brown evenly. When the internal temperature reaches about 165ºF, move the thighs to the griddle and top each thigh with smoked gouda. Remove when melted.
- To build a sandwich, cover the bottom bun with three half-slices of bacon. Place a slice of tomato the bacon. Place the thigh with melted cheese on the tomato. Top the chicken with a nest of shredded romaine lettuce. Spoon about two tablespoons Sriracha Ranch over the lettuce. Top it off with the top of the brioche bun.
Traditionally, buttermilk was the liquid left behind after cream was churned into butter. The milk would often slightly sour from naturally occurring bacteria during churning, lending a rich and tangy flavor to the buttermilk.
But that’s not the buttermilk you’ll find in your supermarket’s dairy case today. Today, buttermilk is made by fermenting milk with active cultures to create lactic acid in the buttermilk.
One thing that hasn’t changed over the years? Buttermilk is an excellent addition to baked goods such as biscuits, cakes, pancakes and waffles. Because of the way acid in buttermilk interacts with the alkaline baking soda in the batter, you’ll get lighter and fluffier baked goods. The tanginess of buttermilk becomes more subtle with baking but still helps balance the sweetness of most batters.
Buttermilk is also an excellent meat marinade since the acid helps tenderize the meat and make it juicy. Because the acid level is lower than a marinade made with vinegar or citrus juice, the meat can rest in the marinade longer without getting spongy.
- Serving Size
- 1 Sandwich
- per serving
- 31 grams
- Saturated Fat
- 10 grams
- 202 milligrams
- 2350 milligrams
- 48 grams
- 2 grams
- 17.5 grams
- 67 grams