-
1
Place the hot sauce and butter in a medium resealable plastic bag and stir to combine.
-
2
Add the chicken and seal the bag, pressing out any excess air.
-
3
Turn the bag to coat the chicken evenly.
-
4
Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
-
5
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F).
-
6
Meanwhile, make the slaw.
-
7
Peel the carrots and grate them on the large holes of a box grater; transfer to a large bowl.
-
8
Halve the celery stalks lengthwise, very thinly slice them crosswise, and add to the bowl.
-
9
Add the sour cream, blue cheese, hot sauce, and scallion and stir to combine.
-
10
Set aside while you grill the chicken.
-
11
When the grill is ready, remove the chicken from the marinade, letting any excess drip off, and discard the marinade.
-
12
Place the chicken on the grill and close the grill.
-
13
Cook, flipping the chicken after about 4 minutes.
-
14
Continue cooking until cooked through, about 3 to 4 minutes more.
-
15
Remove to a clean plate and tent with foil.
-
16
Place the buns cut-side down on the grill and toast until grill marks appear on the bottom, about 1 to 2 minutes.
-
17
To assemble, place 1 piece of chicken on each bottom bun.
-
18
Divide the slaw over the chicken, and close with the top buns.
