Franks Hot Sauce Chicken Burrito Bowl

Franks Hot Sauce Chicken Burrito Bowl gets its flavor from the use of two of Frank's RedHot Sauce products and a bit of heat and a lot of flavor.
Course dinner
Cuisine Chicken, spicy
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Feed Your Soul Too


  • 6 Whole Chicken Thighs
  • 1 Package Smoked Chicken Sausage cut into 1" pieces
  • 4 Whole Andouille Chicken sausages cut into 1" pieces
  • 4 Ounces Frank's RedHot Sauce
  • 1 Tbsp Adobo Seasoning
  • 4 Ears Corn
  • 1/4 Head Red Cabbage

Frank's RedHot Buffalo Wings Sauce

  • 3 Ounces Frank's RedHot Buffalo Wings Sacue
  • 1/4 Cup Mayonnaise
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Olive Oil

Pickled Red Onions

  • 1/4 Whole Red Onion
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 2 tsp Salt

Cheesy Polenta

  • 2 Cups Polenta
  • 1/4 Cup Cheddar Cheese
  • 1/4 Cup Mozzarella


  1. Combine all the aioli ingredients.  Mix well and set aside.

    Put the pickled red onion ingredients together in a bowl and set aside until ready to use.  Begin at least 30 minutes before using.

    Follow the instructions for cooking the polenta.  Once complete, add the cheese and melt in. 

    Marinate the chicken in Frank's RedHot Sauce overnight.  In the morning, cube the chicken and add back in the marinate until ready to cook.  Add the chicken and marinate to a cast iron skillet on medium high heat.  Cook for 6 - 8 minutes. Drain off the sauce and brown the chicken in the skillet for another 3 minutes until a good char has formed.  Next, cook all the sausage until browned.

    Assemble the dish by putting a good amount of the polenta on the bottom of the bowl.  Add each of the ingredients around the bowl including the Frank's marinated chicken, both sausages, red cabbage, pickled onions, corn and top with the aioli.

    Serve and enjoy!