Best F&$king Grilled Chicken Sandwich

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.