Buffalo Chicken Sandwiches with Blue Cheese Slaw
--Nebraska City News-Press
* 8 boneless, skinless chicken thighs
* 1 bottle KC Masterpiece Buffalo Marinade
Blue Cheese Coleslaw:
* 1 bag pre-shredded coleslaw with carrots
* 1 cup crumbled blue cheese
* 1 (16-ounce) bottle of ranch dressing
* 8 sub rolls
Trim all fat from chicken thighs. Lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch. Place thighs into a re-sealable food storage bag, and pour in marinade until it coats thighs. Marinate in refrigerator for two hours.
While chicken is marinating, prepare coleslaw. Combine blue cheese and ranch dressing, then add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside, and chill until needed.
Grill thighs until juice runs clear or thighs reach an internal temperature of 160 degrees. Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw. Makes 8 servings.
--Nebraska City News-Press
* 8 boneless, skinless chicken thighs
* 1 bottle KC Masterpiece Buffalo Marinade
Blue Cheese Coleslaw:
* 1 bag pre-shredded coleslaw with carrots
* 1 cup crumbled blue cheese
* 1 (16-ounce) bottle of ranch dressing
* 8 sub rolls
Trim all fat from chicken thighs. Lightly pound thighs with a meat mallet until they are an even thickness, approximately 1/4 of an inch. Place thighs into a re-sealable food storage bag, and pour in marinade until it coats thighs. Marinate in refrigerator for two hours.
While chicken is marinating, prepare coleslaw. Combine blue cheese and ranch dressing, then add mixture to prepared coleslaw mix until dressing coats vegetables. Set aside, and chill until needed.
Grill thighs until juice runs clear or thighs reach an internal temperature of 160 degrees. Assemble sandwiches on sub rolls, topping grilled chicken with blue cheese coleslaw. Makes 8 servings.
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