Best F&$king Grilled Chicken Sandwich: Difference between revisions
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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> | ||
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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'' ''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> | ||