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
Four (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.