Grilled Hot Honey Chicken Burger with Frank's RedHot®

Coleslaw

• 1 1/2 cups (375 milliliters) shredded green cabbage
• 1 cup (250 milliliters) shredded red cabbage
• 1 grated carrot
• 1 tablespoon (15 milliliters) Frank's RedHot® Mango Habanero Wings Sauce
• 1 tablespoon (15 milliliters) white wine vinegar
• 1 tablespoon (15 milliliters) mayonnaise
• Salt and pepper, to taste

Chicken Burgers

• 2 boneless, skinless chicken breasts
• 1/4 cup (60 milliliters) Frank's RedHot® Hot Honey Squeeze Hot Sauce
• 2 slices tomato
• 2 slices Swiss cheese
• 2 burger buns

directions

1. For the coleslaw, combine all ingredients in bowl; toss to mix. Refrigerate until ready to use.
2. Using a meat mallet, lightly pound the chicken breasts to an even thickness. Using a pastry brush, coat both sides of the chicken breasts with the Frank's RedHot Hot Honey Sauce. Allow the chicken to marinate in the fridge for a minimum of one hour.
3. Preheat the barbecue to high heat and oil the grill grates.Grill the chicken breasts on both sides until cooked through.Brush with a little more Frank's RedHot Hot Honey Sauce right before removing from the grill.
4. Assemble the buns with cheese, tomato, chicken, and a generous scoop of coleslaw.