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Recipe

1. Place the chicken thighs in pickle juice and let them brine for 1 hour.
2. Remove chicken from the brine, then generously season with the homemade Nashville Hot seasoning mix.
3. Make the creamy nashville hot sauce by combining all of the ingredients in a bowl then mix thoroughly until smooth.
4. Cube an onion and green bell pepper with a sharp knife.
5. Cook the chicken on a hot griddle flipping every 2 minutes. Remove once the chicken reaches an internal temperature of 165°F.
6. Add the cubed peppers and onions to the hot griddle and cook for 5-7 minutes until soft.
7. 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.
8. Form a pile for the sandwich, then top with 2 slices of pepper jack cheese.
9. Stuff the chicken, peppers and onions in a hoagie roll. Add slices of pickles and stuff them in the side of the sandwich
10. Drizzle the creamy sauce on top then serve warm

Ingredients
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