Grilled Chicken Sandwich Recipe

This Grilled Chicken Sandwich Recipe upgrades a cookout staple with a juicy, brined breast and a vibrant avocado-jalapeño green sauce. Stacked on a toasted sesame bun with smoky bacon and a surprising layer of crushed potato chips for crunch, it delivers a complex, textural bite that puts fast-food sandwiches to shame.

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Grilled Chicken Sandwich Ingredients

The Juicy Chicken:

• 4 boneless skinless chicken breasts: Pounded to uniform thickness.
• Brine: 2 quarts cold water, Kosher salt, and 1/4 cup sugar (optional). This ensures the meat stays moist even on a hot grill.
• Cooking Oil: For the grill grates.

The Green Sauce (The Secret):

• 1/4 avocado: Provides creaminess without dairy.
• 1/2 large jalapeño: Seeded for flavor, or leave seeds for heat.
• 1/4 cup cilantro: Fresh leaves and stems.
• Liquids: 5 tbsp vegetable oil, 2 tbsp water, and 1 tbsp lime juice to emulsify.
• Seasoning: Salt and black pepper.

The Assembly:

• 4 sesame burger buns: Classic soft buns work best.
• 6 strips thick-cut bacon: Grilled or pan-fried until crisp.
• 1 cup crushed ruffled potato chips: The hidden crunch factor.
• Toppings: 3/4 cup mayo, 1 cup shredded iceberg lettuce, and 4 tomato slices.

How To Make Grilled Chicken Sandwich

1. Prep the Meat: Place chicken breasts between sheets of plastic wrap. Pound them with a meat mallet or rolling pin until they are an even 3/4-inch thickness. This guarantees they cook quickly without drying out.
2. Brine (Optional but Recommended): In a large bowl, dissolve 1/4 cup salt and the sugar in the cold water. Submerge the chicken breasts and let them soak for 30 minutes in the fridge. Remove and pat thoroughly dry.
3. Blitz the Sauce: In a blender or food processor, combine the avocado, jalapeño, cilantro, vegetable oil, water, lime juice, salt, and pepper. Blend until smooth, bright green, and creamy. Set aside.
4. Cook the Bacon: Cook the bacon in a skillet or on a cooler part of the grill until the fat renders and it becomes crispy. Drain on paper towels.
5. Grill the Chicken: Preheat your grill (or grill pan) to medium-high heat. Oil the grates. Grill the chicken for about 5–6 minutes per side. Flavor Step: In the last minute of cooking, brush the tops of the chicken generously with some of the green sauce. Cook until internal temp reaches 165°F.
6. Toast Buns: Place the split buns cut-side down on the grill for 1 minute until golden and toasted markings appear.
7. Assemble: Spread mayo on the bottom bun. Top with a handful of crushed potato chips (press them into the mayo so they stick). Layer on the shredded lettuce, the grilled chicken breast, bacon strips, and a tomato slice. Drizzle with more green sauce. Cap with the top bun.

Recipe Tips

• Chip Choice: Ruffled potato chips (like Ruffles) are sturdier than flat chips and maintain their crunch longer against the juicy chicken and mayo.
• Green Sauce consistency: If the sauce is too thick to drizzle, add another teaspoon of water. It should be like a thick salad dressing.
• Grill Marks: To get professional cross-hatch marks, rotate the chicken 90 degrees halfway through cooking on the first side.
• Don’t Skip the Pound: Chicken breasts are naturally uneven. Pounding them ensures you don’t have a dry thin end and a raw thick end.

What To Serve With Grilled Chicken Sandwich

• Grilled Corn: Since the grill is on, throw some corn cobs on the fire.
• Pasta Salad: A chilled pasta salad contrasts nicely with the hot sandwich.
• Watermelon: Slices of cold melon are the perfect summer side.
• Lemonade: Echoes the lime juice in the sauce.

How To Store Grilled Chicken Sandwich

• Components: Store the grilled chicken, bacon, and sauce separately. The chips must be added fresh.
• Reheat: Warm the chicken in a skillet or microwave. The sauce can be kept in the fridge for 2 days, though it may brown slightly due to the avocado (press plastic wrap onto the surface to prevent this).
• Freeze: Freeze the grilled chicken breasts for up to 2 months. Thaw and reheat for a quick meal.

Grilled Chicken Sandwich Nutrition Facts

• Calories: 620 kcal
• Fat: 38g
• Carbohydrates: 42g
• Protein: 35g
• Sodium: 980mg

Nutrition information is estimated per sandwich.

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