Spicy Chicken Sandwich with Sriracha Mayo

Created by Jenn's Food Journey
- Serves 2 -

2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts, pounded thin
2 Hoagie rolls/buns
For the mayo -
1/4 cup mayonnaise
1-2 Tablespoons Sriracha (depending on taste)


Mix together the paprika, garlic powder, onion powder, coriander, salt, cayenne and black pepper until well combined. Rinse chicken and pat dry with a paper towel. Rub a little olive oil over both sides of each piece and evenly sprinkle with rub mixture. Place on a plate and cover with plastic wrap. Place in refrigerator for 4 hours.

Meanwhile, mix together the mayo and Sriracha until well combined. Cover and place in refrigerator until ready to use.

Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes. (this is a good time to toast the buns on the grill if you want)

Build your sandwich however you want, just don't forget the mayo! We slathered mayo on the cut side of the bread, topped with lettuce, tomato and/or cucumber and topped with the chicken. Serve immediately and enjoy!