Ingredients
Scale
- 3 pounds of boneless skinless chicken thighs
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 8 slices of pepper jack cheese
- 12 Dill pickle slices (wavy)
- 2 large hoagie rolls
Creamy Sauce
- ½ cup mayo
- 2 tbsp lemon juice
- 2 tbsp Nashville hot seasoning
Nashville Hot Seasoning Mix
- ¼ cup cayenne pepper
- 2 tbsp light brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp Kosher Salt
- 2 tsp dry mustard
- 2 tsp black pepper
Instructions
- Place the chicken thighs in pickle juice and let them brine for 1 hour.
- Remove chicken from the brine, then generously season with the homemade Nashville Hot seasoning mix.
- Make the creamy nashville hot sauce by combining all of the ingredients in a bowl then mix thoroughly until smooth.
- Cube an onion and green bell pepper with a sharp knife.
- Cook the chicken on a hot griddle flipping every 2 minutes. Remove once the chicken reaches an internal temperature of 165°F.
- Add the cubed peppers and onions to the hot griddle and cook for 5-7 minutes until soft.
- Cut the chicken up into bite size pieces then add the chicken back in with the peppers and onions.
- Top with 4 slices of pepper jack cheese then mix everything once melted.
- Form a pile for the sandwich, then top with 2 slices of pepper jack cheese.
- Stuff the chicken, peppers and onions in a hoagie roll. Add slices of pickles and stuff them in the side of the sandwich
- Drizzle the creamy sauce on top then serve warm.
