Best F&$king Grilled Chicken Sandwich - Revision history

Jerome at 22:00, 19 October 2024

2024-10-19T22:00:47Z

← Older revision		Revision as of 22:00, 19 October 2024
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	<br>		<br>
	Close sandwiches and serve right away.<br>		Close sandwiches and serve right away.<br>
			[[Category:Sandwich]]

Jerome at 21:19, 6 March 2022

2022-03-06T21:19:37Z

← Older revision		Revision as of 21:19, 6 March 2022
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	=Why this recipe works=		=Why this recipe works=

	By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.		* By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.
	By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.		* By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.
	Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.		* Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.


	=Ingredients=		=Ingredients=
Line 31:		Line 30:
	=Instructions=		=Instructions=

	==Step 1==		==Step 1 ''Chicken Prep''==
	'''Place''' '''1''' chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.<br>		'''Place''' '''1''' chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.<br>
	Using a meat pounder, rolling pin, or small skillet, '''pound''' chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>		Using a meat pounder, rolling pin, or small skillet, '''pound''' chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>
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	'''Place''' chicken breasts in ''brine'' and refrigerate for '''30''' minutes.<br>		'''Place''' chicken breasts in ''brine'' and refrigerate for '''30''' minutes.<br>

	==Step 3==		==Step 3 ''Green Sauce''==
	'''Combine''' ''avocado'', ''jalapeño'', ''cilantro'', '''3''' tablespoons of ''vegetable oil'', ''water'', and ''lime juice'' in blender and purée until a smooth, creamy sauce forms<br>		'''Combine''' ''avocado'', ''jalapeño'', ''cilantro'', '''3''' tablespoons of ''vegetable oil'', ''water'', and ''lime juice'' in blender and purée until a smooth, creamy sauce forms<br>
	'''Season''' green sauce with salt<br>		'''Season''' green sauce with salt<br>

	==Step 4==		==Step 4 ''Chicken Prep''==
	'''Remove''' chicken breasts from brine<br>		'''Remove''' chicken breasts from brine<br>
	'''Pat dry''' with paper towels<br>		'''Pat dry''' with paper towels<br>
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	'''Brush''' lightly with remaining '''2''' tablespoons ''oil''<br>		'''Brush''' lightly with remaining '''2''' tablespoons ''oil''<br>

	==Step 5==		==Step 5 ''Cook Chicken''==
	'''Place''' chicken over hot side of grill and cook until well browned, '''3''' to '''5''' minutes<br>		'''Place''' chicken over hot side of grill and cook until well browned, '''3''' to '''5''' minutes<br>
	'''Flip''' and, using a pastry brush or spoon, '''brush''' a coating of green sauce all over top side of chicken<br>		'''Flip''' and, using a pastry brush or spoon, '''brush''' a coating of green sauce all over top side of chicken<br>
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	'''Brush''' more green sauce on second side of chicken, '''flip''' once more, and '''cook''' until chicken registers '''150°F''' (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>		'''Brush''' more green sauce on second side of chicken, '''flip''' once more, and '''cook''' until chicken registers '''150°F''' (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>

	==Step 6 ''Bun'' ''~~Preparation~~''==		==Step 6 ''Bun'' ''Prep''==
	'''Spread''' '''1<sup>1</sup>/<sub>2</sub>''' tablespoons of ''mayonnaise'' on cut side of each bun half<br>		'''Spread''' '''1<sup>1</sup>/<sub>2</sub>''' tablespoons of ''mayonnaise'' on cut side of each bun half<br>
	'''Sprinkle''' '''2''' tablespoons of crushed ''potato chips'' on the mayonnaise<br>		'''Sprinkle''' '''2''' tablespoons of crushed ''potato chips'' on the mayonnaise<br>

Jerome at 21:16, 6 March 2022

2022-03-06T21:16:54Z

← Older revision		Revision as of 21:16, 6 March 2022
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	==Step 1==		==Step 1==
	Place ~~one~~ chicken breast in a resealable plastic bag or between ~~two~~ pieces of plastic wrap.<br>		'''Place''' '''1''' chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.<br>
	Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>		Using a meat pounder, rolling pin, or small skillet, '''pound''' chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>
	Repeat with remaining 3 breasts.<br>		'''Repeat''' with remaining '''3''' breasts.<br>

	==Step 2 ''Brine''==		==Step 2 ''Brine''==
	Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.<br>		'''Dissolve''' '''<sup>1</sup>/<sub>3</sub>''' cup kosher salt and the '''<sup>1</sup>/<sub>4</sub>''' cup sugar in a medium bowl in '''2''' quarts water.<br>
	Place chicken breasts in brine and refrigerate for 30 minutes.<br>		'''Place''' chicken breasts in ''brine'' and refrigerate for '''30''' minutes.<br>

	==Step 3==		==Step 3==
	Combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms<br>		'''Combine''' ''avocado'', ''jalapeño'', ''cilantro'', '''3''' tablespoons of ''vegetable oil'', ''water'', and ''lime juice'' in blender and purée until a smooth, creamy sauce forms<br>
	Season green sauce with salt<br>		'''Season''' green sauce with salt<br>

	==Step 4==		==Step 4==
	Remove chicken breasts from brine<br>		'''Remove''' chicken breasts from brine<br>
	Pat dry with paper towels<br>		'''Pat dry''' with paper towels<br>
	Season to taste with salt and pepper<br>		'''Season''' to taste with ''salt'' and ''pepper''<br>
	Brush lightly with remaining 2 tablespoons oil<br>		'''Brush''' lightly with remaining '''2''' tablespoons ''oil''<br>

	==Step 5==		==Step 5==
	Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes<br>		'''Place''' chicken over hot side of grill and cook until well browned, '''3''' to '''5''' minutes<br>
	Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken<br>		'''Flip''' and, using a pastry brush or spoon, '''brush''' a coating of green sauce all over top side of chicken<br>
	Continue to cook until second side is browned<br>		Continue to '''cook''' until second side is browned<br>
	Flip chicken and cook until green sauce is just cooked, about 1 minute<br>		'''Flip''' chicken and '''cook''' until green sauce is just cooked, about '''1''' minute<br>
	Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>		'''Brush''' more green sauce on second side of chicken, '''flip''' once more, and '''cook''' until chicken registers '''150°F''' (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>

	==Step 6 ''Bun'' ''Preparation''==		==Step 6 ''Bun'' ''Preparation''==
	Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half<br>		'''Spread''' '''1<sup>1</sup>/<sub>2</sub>''' tablespoons of ''mayonnaise'' on cut side of each bun half<br>
	Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise<br>		'''Sprinkle''' '''2''' tablespoons of crushed ''potato chips'' on the mayonnaise<br>

	==Step 7 ''Bottom-Up Layers''==		==Step 7 ''Bottom-Up Layers''==
	On each bottom bun<br>		On each bottom bun<br>
	1/4 cup lettuce<br>		'''<sup>1</sup>/<sub>4</sub>''' cup lettuce<br>
	1 chicken breast<br>		'''1''' chicken breast<br>
	3 bacon pieces<br>		'''3''' bacon pieces<br>
	1 tomato slice<br>		'''1''' tomato slice<br>
	1 tablespoon green sauce<br>		'''1''' tablespoon green sauce<br>
	<br>		<br>
	Close sandwiches and serve right away.<br>		Close sandwiches and serve right away.<br>

Jerome at 17:44, 6 March 2022

2022-03-06T17:44:22Z

← Older revision		Revision as of 17:44, 6 March 2022
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	Repeat with remaining 3 breasts.<br>		Repeat with remaining 3 breasts.<br>

	==Step 2 Brine==		==Step 2 ''Brine''==
	Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.<br>		Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.<br>
	Place chicken breasts in brine and refrigerate for 30 minutes.<br>		Place chicken breasts in brine and refrigerate for 30 minutes.<br>
Line 57:		Line 57:
	Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>		Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>

	==Step 6 Bun Preparation==		==Step 6 ''Bun'' ''Preparation''==
	Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half<br>		Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half<br>
	Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise<br>		Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise<br>

	==Step 7 Bottom-Up Layers==		==Step 7 ''Bottom-Up Layers''==
	On each bottom bun<br>		On each bottom bun<br>
	1/4 cup lettuce<br>		1/4 cup lettuce<br>

Jerome at 17:43, 6 March 2022

2022-03-06T17:43:31Z

← Older revision		Revision as of 17:43, 6 March 2022
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	=Ingredients=		=Ingredients=

	'''4''' boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each<br>		'''4''' boneless skinless chicken breast halves, tender removed, '''6''' to '''8''' ounces each<br>
	'''2''' quarts cold water<br>		'''2''' quarts cold water<br>
	Kosher salt, plus more for seasoning<br>		Kosher salt, plus more for seasoning<br>
Line 37:		Line 37:

	==Step 2 Brine==		==Step 2 Brine==
	Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.		Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.<br>
	Place chicken breasts in brine and refrigerate for 30 minutes.		Place chicken breasts in brine and refrigerate for 30 minutes.<br>

	==Step 3==		==Step 3==
	Combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms.		Combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms<br>
	Season green sauce with salt.		Season green sauce with salt<br>

	==Step 4==		==Step 4==
	Remove chicken breasts from brine		Remove chicken breasts from brine<br>
	Pat dry with paper towels		Pat dry with paper towels<br>
	Season to taste with salt and pepper		Season to taste with salt and pepper<br>
	Brush lightly with remaining 2 tablespoons oil.		Brush lightly with remaining 2 tablespoons oil<br>

	==Step 5==		==Step 5==
	Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken. Continue to cook until second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.		Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes<br>
			Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken<br>
			Continue to cook until second side is browned<br>
			Flip chicken and cook until green sauce is just cooked, about 1 minute<br>
			Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.<br>

	==Step 6 Bun Preparation==		==Step 6 Bun Preparation==
	Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half.		Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half<br>
	Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise.		Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise<br>

	==Step 7 Bottom-Up Layers==		==Step 7 Bottom-Up Layers==
	On each bottom bun		On each bottom bun<br>
	1/4 cup lettuce		1/4 cup lettuce<br>
	1 chicken breast		1 chicken breast<br>
	3 bacon pieces		3 bacon pieces<br>
	1 tomato slice		1 tomato slice<br>
	1 tablespoon green sauce		1 tablespoon green sauce<br>
			<br>
	Close sandwiches and serve right away.		Close sandwiches and serve right away.<br>

Jerome at 17:40, 6 March 2022

2022-03-06T17:40:27Z

← Older revision		Revision as of 17:40, 6 March 2022
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	'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about '''<sup>1</sup>/<sub>3</sub>''' cup)<br>		'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about '''<sup>1</sup>/<sub>3</sub>''' cup)<br>
	'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about '''2''' tablespoons)<br>		'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about '''2''' tablespoons)<br>
	'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about '''6''' sprigs)<br>'''5''' tablespoons vegetable oil, divided<br>		'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about '''6''' sprigs)<br>
			'''5''' tablespoons vegetable oil, divided<br>
	'''2''' tablespoons water<br>		'''2''' tablespoons water<br>
	'''1''' tablespoon fresh lime juice, from 1 lime<br>		'''1''' tablespoon fresh lime juice, from '''1''' lime<br>
	Freshly ground black pepper<br>		Freshly ground black pepper<br>
	'''6''' slices thick cut bacon, halved<br>		'''6''' slices thick cut bacon, halved<br>
Line 31:		Line 32:

	==Step 1==		==Step 1==
	~~'''Heat''' oil~~ in a ~~large Dutch oven over medium~~.<br>		Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap.<br>
	~~'''Add''' onion~~, ~~celery~~, ~~and carrots; '''''cook'~~'''~~', stirring occasionally, 5 minutes.~~<br>		Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about '''<sup>3</sup>/<sub>4</sub>'''-inches in height.<br>
	~~'''Add''' mushrooms and garlic; '''''cook''''', stirring often,~~ 3 ~~minutes.~~<br>		Repeat with remaining 3 breasts.<br>
	~~'''Stir~~''' in ~~stock, thyme, bay leaves, and chickpeas; bring to a simmer~~.<br>
	~~'''Add''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes~~.

	==Step 2==		==Step 2 Brine==
	~~'''~~Remove~~'''~~ chicken from ~~Dutch oven; '''''cool''''' slightly.<br>~~		Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.
	~~'''Shred''' meat~~ with 2 ~~forks; '''''discard''''' bones~~.~~<br>~~		Place chicken breasts in brine and refrigerate for 30 minutes.
	~~'''Stir'''~~ chicken and ~~kale into soup; '''''cover~~ and ~~simmer'''''~~ until ~~kale~~ is just ~~tender~~, about ~~5 minutes~~.~~<br>~~
	~~'''Discard''' thyme sprigs~~ and ~~bay leaves~~.		==Step 3==
			Combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms.
			Season green sauce with salt.

			==Step 4==
			Remove chicken breasts from brine
			Pat dry with paper towels
			Season to taste with salt and pepper
			Brush lightly with remaining 2 tablespoons oil.

			==Step 5==
			Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken. Continue to cook until second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F (or 160°F if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of breast.

			==Step 6 Bun Preparation==
			Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half.
			Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise.

			==Step 7 Bottom-Up Layers==
			On each bottom bun
			1/4 cup lettuce
			1 chicken breast
			3 bacon pieces
			1 tomato slice
			1 tablespoon green sauce

			Close sandwiches and serve right away.

Jerome at 17:25, 6 March 2022

2022-03-06T17:25:54Z

← Older revision		Revision as of 17:25, 6 March 2022
Line 11:		Line 11:
	=Ingredients=		=Ingredients=

	4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each<br>		'''4''' boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each<br>
	2 quarts cold water<br>		'''2''' quarts cold water<br>
	Kosher salt, plus more for seasoning<br>		Kosher salt, plus more for seasoning<br>
	'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)<br>		'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)<br>
	'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about <sup>1</sup>/<sub>3</sub> cup)<br>		'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about '''<sup>1</sup>/<sub>3</sub>''' cup)<br>
	'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about 2 tablespoons)<br>		'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about '''2''' tablespoons)<br>
	'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)<br>		'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about '''6''' sprigs)<br>'''5''' tablespoons vegetable oil, divided<br>
	5 tablespoons vegetable oil, divided<br>		'''2''' tablespoons water<br>
	2 tablespoons water<br>		'''1''' tablespoon fresh lime juice, from 1 lime<br>
	1 tablespoon fresh lime juice, from 1 lime<br>
	Freshly ground black pepper<br>		Freshly ground black pepper<br>
	6 slices thick cut bacon, halved<br>		'''6''' slices thick cut bacon, halved<br>
	4 soft white sesame burger buns, split<br>		'''4''' soft white sesame burger buns, split<br>
	'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise<br>		'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise<br>
	1 cup crushed ruffled potato chips<br>		'''1''' cup crushed ruffled potato chips<br>
	1 cup shredded iceberg lettuce<br>		'''1''' cup shredded iceberg lettuce<br>
	~~Four~~ ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>		'''4''' ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>

	=Instructions=		=Instructions=

Jerome at 17:24, 6 March 2022

2022-03-06T17:24:29Z

Jerome: Created page with "NOTOC NOEDITSECTION =Why this recipe works= By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this..."

2022-03-06T17:23:23Z

Created page with "__NOTOC__ __NOEDITSECTION__ =Why this recipe works= By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this..."

New page

__NOTOC__
__NOEDITSECTION__

=Why this recipe works=

By alternating layers of mayonnaise, crushed potato chips, a flavorful jalapeño-avocado sauce, lettuce, and tomato, this sandwich delivers a range of textures, from crisp and crunchy to soft, tender, and juicy.
By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.
Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.

=Ingredients=

4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
2 quarts cold water
Kosher salt, plus more for seasoning
'''1/4''' cup sugar (if making a wet brine; see note)
'''1/4''' small avocado, diced (about 1/3 cup)
'''1/2''' large jalapeño, roughly chopped (about 2 tablespoons)
'''1/4''' cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
5 tablespoons vegetable oil, divided
2 tablespoons water
1 tablespoon fresh lime juice, from 1 lime
Freshly ground black pepper
6 slices thick cut bacon, halved
4 soft white sesame burger buns, split
'''3/4''' cup mayonnaise
1 cup crushed ruffled potato chips
1 cup shredded iceberg lettuce
Four ('''1/4'''-inch-thick) slices tomato 

=Instructions=

==Step 1==
'''Heat''' oil in a large Dutch oven over medium. 
'''Add''' onion, celery, and carrots; '''''cook''''', stirring occasionally, 5 minutes. 
'''Add''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes. 
'''Stir''' in stock, thyme, bay leaves, and chickpeas; bring to a simmer. 
'''Add''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes.

==Step 2==
'''Remove''' chicken from Dutch oven; '''''cool''''' slightly. 
'''Shred''' meat with 2 forks; '''''discard''''' bones. 
'''Stir''' chicken and kale into soup; '''''cover and simmer''''' until kale is just tender, about 5 minutes. 
'''Discard''' thyme sprigs and bay leaves.

← Older revision		Revision as of 17:24, 6 March 2022
Line 7:		Line 7:
	By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.		By pounding and quick-brining the chicken breasts, the meat cooks evenly and stays moist on the grill.
	Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.		Grilling bacon on the edge of the hot zone crisps it perfectly while reducing flare-ups.



	=Ingredients=		=Ingredients=

	4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each		4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each<br>
	2 quarts cold water		2 quarts cold water<br>
	Kosher salt, plus more for seasoning		Kosher salt, plus more for seasoning<br>
	'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)		'''<sup>1</sup>/<sub>4</sub>''' cup sugar (if making a wet brine; see note)<br>
	'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about <sup>1</sup>/<sub>3</sub> cup)		'''<sup>1</sup>/<sub>4</sub>''' small avocado, diced (about <sup>1</sup>/<sub>3</sub> cup)<br>
	'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about 2 tablespoons)		'''<sup>1</sup>/<sub>2</sub>''' large jalapeño, roughly chopped (about 2 tablespoons)<br>
	'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)		'''<sup>1</sup>/<sub>4</sub>''' cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)<br>
	5 tablespoons vegetable oil, divided		5 tablespoons vegetable oil, divided<br>
	2 tablespoons water		2 tablespoons water<br>
	1 tablespoon fresh lime juice, from 1 lime		1 tablespoon fresh lime juice, from 1 lime<br>
	Freshly ground black pepper		Freshly ground black pepper<br>
	6 slices thick cut bacon, halved		6 slices thick cut bacon, halved<br>
	4 soft white sesame burger buns, split		4 soft white sesame burger buns, split<br>
	'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise		'''<sup>3</sup>/<sub>4</sub>''' cup mayonnaise<br>
	1 cup crushed ruffled potato chips		1 cup crushed ruffled potato chips<br>
	1 cup shredded iceberg lettuce		1 cup shredded iceberg lettuce<br>
	Four ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>		Four ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br>