Best F&$king Grilled Chicken Sandwich: Difference between revisions
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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> | ||
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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> | |||
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> | |||
==Step 2== | ==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== | |||
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. | |||
Revision as of 17:40, 6 March 2022
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
Place one chicken breast in a resealable plastic bag or between two 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
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.
