Best F&$king Grilled Chicken Sandwich: Difference between revisions
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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> | ||
'''<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> | ||
'''4''' ('''<sup>1</sup>/<sub>4</sub>'''-inch-thick) slices tomato<br> | |||
=Instructions= | =Instructions= | ||
Revision as of 17:25, 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
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.
