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>
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==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>

Revision as of 17:43, 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.