Detroit-Inspired Spicy Chicken Sandwich with Pickled Slaw

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold grilled chicken sandwich featuring a spicy marinade and a crisp, tangy pickled slaw for refreshing balance. This Vietnamese recipe, ready in about 60 minutes, pairs boneless chicken thighs, hot sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp hot sauce, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless chicken thighs and marinate for at least 30 minutes.
  2. Step 2: Meanwhile, combine 2 cups shredded green cabbage, 1 julienned carrot, 1/4 cup apple cider vinegar, and 1 tbsp sugar in a bowl. Toss and let sit for 20 minutes to pickle lightly.
  3. Step 3: Heat a grill pan over medium-high heat and cook chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
  4. Step 4: Spread 1/4 cup mayonnaise evenly on the cut sides of 4 hamburger buns, then toast buns in a skillet with 2 tbsp butter over medium heat until golden, about 2 minutes.
  5. Step 5: Assemble sandwiches by layering grilled chicken thighs topped with the pickled slaw on the toasted buns. Serve immediately.

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