Think juicy grilled chicken thighs, seasoned with Lane’s Hot Honey Rub and cooked until they hit that perfect char and 175 °F internal temp. Toss in a melting slice of Pepper Jack if you like, then slap it onto a buttery toasted brioche bun—with sriracha mayo, pickles, and a generous drizzle of hot honey. Every bite brings juicy, spicy, and sweet vibes in one seriously satisfying sandwich
Hot Honey Chicken Sandwich
Rated 5.0 stars by 2 users
Category
Chicken
Cuisine
American
Author
Lane’s BBQ
Ingredients
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Lane’s Hot Honey Rub
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Pack of boneless skinless Chicken Thighs (6)
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Brioche buns
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Sriracha Mayo
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Pepper Jack Cheese
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Optional - Pickles
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Optional - Hot Honey
Directions
Heat grill to 325 and setup for Direct Heat.
Season chicken thighs with Hot Honey Rub - if needed pound out thighs a bit to desired size. Let thighs sit out for about 10 minutes to let the seasoning and thighs sweat out a bit.
Grill thighs over direct heat until they are 175°F internal temperature. We flip the sides a couple of times per side to achieve the desired color and char as the thighs are finishing up - toast buns with butter or mayo.
If you want melted cheese, add pepper jack to the chicken at the end.Add sriracha mayo to the bottom of the bun with pickles. Add chicken, pepper jack cheese, and a drizzle of hot honey. Top and enjoy!
1 comment
David Silver
This was a family favorite when I made these. I didn’t have the Hot Honey Rub, so I substituted with Lane’s Legendary Chicken rub. I then used the Lane’s Sorta White sauce and combined it with Local Hive Sriracha Hot Honey to make a killer sauce that was a substitute for the Sriracha mayo. The brioche buns are key here, and I melted the pepper jack onto the buns in the oven. Throw a couple Suckerpunch Kosher dill chips onto the finished product, and you have a helluva meal.
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