Instructions:

Preheat an outdoor grill to 450°F. 

Let chicken sit at room temp for 15 minutes prior to cooking. If chicken breasts are super thick, pound them out a little bit before cooking to make sure the thickness is even.

Coat with Char Crust and then drizzle with olive oil. Cook on grill for about 4 minutes per side. Watch carefully and flip throughout. It will depend on the thickness of the chicken breast. Cook until internal temperature is 165°F. Use meat thermometer. 

Toast buns on the grill for a minute. Place chicken on buns, drizzle with hot sauce, add pickle and slaw (use store bought slaw or see homemade jalapeño slaw recipe below). Serve with homemade potato chips. 

*Note: If making homemade jalapeño slaw, make 1 hour before using. 

Step up: Homemade Jalapeño Slaw  

Ingredients: 

1 medium cabbage (about 2 pounds), outer leaves removed

3 medium carrots, peeled and shredded

1/2 cup loosely packed fresh parsley leaves, coarsely chopped

1 jalapeño, sliced thinly 

1 cup mayonnaise 

2 tablespoons seasoned rice vinegar 

2 tablespoons dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fine sea salt or more to taste

1/4 teaspoon fresh ground black pepper or more to taste

Mix ingredients together and put in the refrigerator for an hour before using.