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“I got this from everyday with Rachael Ray. It's a great mag! You should get it :-)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 boneless skinless chicken thighs (trimmed)
  • 2 tablespoons olive oil (for drizzling)
  • 12 teaspoon granulated onion (more or less to taste)
  • 12 teaspoon granulated garlic (more or less to taste)
  • salt and pepper
  • 3 tablespoons butter
  • 14 cup hot sauce (I prefer Frank's RedHot)
  • 1 cup sour cream
  • 12 cup blue cheese (crumbles)
  • 14 cup chives (chopped)
  • 12 lemon, juice of
  • 8 dinner rolls (or soft, small slider rolls split)
  • 12 cup carrot, shredded for topping
  • shredded lettuce, for topping

Directions

  1. Preheat outdoor grill to medium high.
  2. Dress chicken thighs with EVOO and season with a sprinkle of granulated onion, garlic, salt and pepper.
  3. Grill, turning once, until cooked through (about 10 min).
  4. While cooking chicken, melt the butter in a shall saucepan and add in the hot sauce.
  5. Add chicken to the sauce and coat thoroughly.
  6. In a small bowl, mix the sour cream, blue cheese, chives, and lemon juice. Season with salt and pepper.
  7. Place the chicken on the roll bottoms and top with lettuce, carrots, and blue cheese sauce. Top with the roll tops and enjoy!

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