Fuego Vida Grilled Chicken Sandwich with Revolution Ranch
Some sandwiches hit harder than others, and this one brings the heat in all the right ways. Juicy, tender chicken thighs are pounded thin, seasoned generously with our bold Fuego Vida XXX Seasoning, and grilled over open flames until they pick up a smoky char. Layered with sweet grilled bell peppers and onions, melted pepper jack cheese, and a drizzle of our creamy, zesty Revolution Ranch, this sandwich is everything you crave—spicy, savory, and downright satisfying. Whether you let the chicken soak in those fiery flavors for a few hours or grill it up on the fly, this recipe is all about maximum taste with minimal fuss.
Fuego Vida Chicken Sandwich with Grilled Peppers and Onions with Revolution Ranch
Glenn Connaughton
4
10 minutes
20 minutes
510
American
Main Dish
This sandwich is built for flavor lovers. Fuego Vida XXX Seasoning delivers bold, smoky heat that pairs perfectly with juicy chicken thighs, which hold up beautifully on the grill thanks to their natural fat content. The peppers and onions caramelize in a cast iron skillet or grill basket, soaking in a little char while releasing their sweet aroma. Pepper jack cheese provides just enough melt and spice, while our Revolution Ranch brings cool, tangy notes that tie the entire bite together. Toasting the bun adds a touch of crunch, making every element of this sandwich sing in perfect harmony.
Ingredients
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- 4 boneless skinless chicken thighs, pounded flat
- 2 tablespoons Revolution Barbecue Fuego Vida Seasoning
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- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
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- 4 slices pepper jack cheese
- 4 sandwich buns, split and toasted
- Revolution Ranch Dressing (see recipe: https://revolutionbbq.com/blogs/recipes/homemade-buttermilk-ranch-dressing)
Directions
- Season The Chicken: Pound the chicken thighs to an even thickness. Coat thoroughly with Fuego Vida seasoning on all sides. Place in a zip-top bag and refrigerate for 1 to 4 hours if time allows.
- Cook The Vegetables: Preheat your grill to medium-high heat. Toss the bell peppers and onion slices with olive oil. Cook in a cast iron skillet or grill basket until tender and lightly charred, about 6 to 8 minutes. Remove and set aside.
- Grill The Chicken: Grill the chicken thighs for 4 to 5 minutes per side, or until the internal temperature reaches 165°F. During the last minute of grilling, place a slice of pepper jack cheese on each thigh and allow it to melt.
- Toast The Buns: Place the sandwich buns cut-side down on the grill for 1 to 2 minutes or until lightly golden and toasted.
- Assemble The Sandwiches: Place a chicken thigh with melted cheese on the bottom half of each toasted bun. Add a generous portion of grilled peppers and onions, then drizzle with Revolution Ranch. Cap with the top bun and serve immediately.
