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 | 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.
