Best F&$king Grilled Chicken Sandwich: Difference between revisions
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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 | '''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 ''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> | ||
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 ''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> | ||
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'' '' | ==Step 6 ''Bun'' ''Prep''== | ||
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> | ||
[[Category:Sandwich]] | |||
Latest revision as of 22:00, 19 October 2024
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
4 (1/4-inch-thick) slices tomato
Instructions
Step 1 Chicken Prep
Place 1 chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap.
Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height.
Repeat with remaining 3 breasts.
Step 2 Brine
Dissolve 1/3 cup kosher salt and the 1/4 cup sugar in a medium bowl in 2 quarts water.
Place chicken breasts in brine and refrigerate for 30 minutes.
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
Season green sauce with salt
Step 4 Chicken Prep
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 Cook Chicken
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 Prep
Spread 11/2 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.
