If you’ve been wondering what else to slather my jalapeño ranch dressing with, I’ve got you covered. Say hello to my spicy chicken sandwich. Juicy chicken thighs that have been marinated in hot sauce and buttermilk, grilled to perfection and smothered in spicy pepper jack cheese. Topped off with a tangy cabbage slaw, creamy avocado, cilantro, and a generous schmear of that deliciously spicy ranch on a toasty grilled ciabatta bun.

If you want to kick up the heat even more, I suggest adding some thinly sliced jalapeño peppers and a few more dashes of hot sauce. Because if you’re not profusely sweating from every orifice of your body in the middle of summer, are you even really living?

Spicy Chicken Sandwiches

Ingredients:

1 lb chicken thighs

1 1/2 tsp kosher salt

1 tsp garlic powder

pepper

1/4 C Crystal hot sauce

1/4 C buttermilk

1 C purple cabbage, sliced thin

1/3 C red onion, sliced thin

1 Tbsp lime juice

pepper jack cheese

jalapeño ranch dressing

avocado

cilantro

ciabatta buns

In a large bowl, season chicken with 1 tsp kosher salt, garlic powder, and a few grinds of black pepper. Toss to coat evenly, then add hot sauce and buttermilk, and stir to combine. Marinate chicken for at least 30 minutes and up to 3 hours. Bring chicken to room temperature before grilling.

While the chicken is marinating make slaw. Combine cabbage, onion, lime juice, and 1/2 tsp salt, and stir to combine. Let the slaw sit, stirring occasionally, until it’s time to assemble the sandwiches.

Cook chicken on a grill or grill pan over medium high heat for 5-7 minutes a side, or until the chicken reaches an internal temperature of 165 degrees in the thickest part of the meat. Top with cheese, covering until melted and gooey. Remove from grill and let the meat rest for while you toast the buns. Place the buns cut side down on the grill until toasty and warm.

Assemble sandwiches. Bun, chicken, slaw, avocado, cilantro, and a hefty schmear of jalapeño ranch on the top bun.