The Finest Grilled Chicken Sandwich

This appetizing finest Grilled chicken sandwich is quite easy to prepare.

In this Recipe

• The building block
• Grilling the becon and chicken
• Assembling it all

I have much to say about my recent trip to Colombia. Within a few moments of entering my house, I was able to tell you about the shooting match that broke out in the streets of Cali. It was interesting that I could talk about the wild rat I cooked on a bonfire one evening in the Pacific. I was able to tell you how I got involved in a drug deal that night involving a man who attacked a tobacco seller because she did not carry the brand of tobacco he wanted. I cannot thank you enough for your safety. Instead, I’m going to describe the chicken sandwich.

As a dinner option

Chicken sandwiches, in general, do not exist to entice. They’re dependable, filling, and entirely vanilla, due to the perfect footwear for sandwiches. You will understand my displeasure when, after my pals from Cali suggested eating burgers as a dinner option, we went to the place where the only meat on the grill was chicken breasts.

You’re calling them hamburgers even though they are chicken? I still hoped I would miss the beef.

So I discovered that in Colombia when it’s served in a hamburger-style hamburg er bun, it’s hamburger. So, I decided to order one.

Chicken Burger lovers

Hamburger lovers worldwide, I’m asking you what you think it would take to get the Chicken “burger” to delight you after you had expectations for beef. What’s it going to take to surprise you? What must you do to captivate you so you no longer want to think about “real” hamburgers? We’d love to introduce you to this lunch, or at least my variant. You can call it a sandwich, a burger, or a burger — it isn’t a big deal. It’s important to note that this is most likely the accurate chicken sandwich you can find anywhere in the world.

Is this the only fantastic recipe for grilled chicken sandwiches? Not really, but the lessons you can take from this recipe can be applied to any recipe. Take this as your guideline for this perfect grilled chicken sandwich and any other one you think of.

The Building Blocks of the finest grilled chicken sandwich

With all its strength and splendor, this sandwich is extremely simple and simple to prepare.The basic ingredients are bacon, chicken Iceberg lettuce, crushed potato chips ruffled with mayo, tomato, green sauce, and a sandwich. Each has a purpose, some required, others optional–to make a perfect grilled chicken sandwich.

Tactic 1: Develop Robust Flavor

It will appear that bacon is present in this dish, which is why it’s so delicious. It’s still delicious even without bacon; however, let’s face it: that chicken is chicken, as is bacon, and that’s the only thing that matters. However, you don’t need to add bacon for the same impact. What’s important is the flavor bacon adds to the dish, which is a savory flavor, along with more levels of smoking that enhance the grilled flavor. You can cut out the bacon to rub the chicken with the spice mix that contains Spanish paprika or rely on another ingredient rich in umami, such as cheese, grilled mushrooms, or roasted tomatoes.

Grilling the Chicken

For grilling the chicken, I followed Josh Bousel’s solid method. First, he pounds the breasts until they are flat and ensures they cook uniformly. After that, he cooks them dry for about 30 minutes, ensuring they remain juicy despite the dry heat on the grill. You can use those 30 minutes to get other items ready, such as creating the sauce for greens or getting your grill ready.

For grilling the bacon which involves flipping the rashers, which are cut thick, just in front of a fire with two zones. So they’re exposed to the right amount of heat suitable for cooking them and not to cause them to blacken due to the flaming of excessive drip grease.

Brushing the chicken

I added one step when grilling the chicken, brushing them with an avocado-jalapeno-cilantro green sauce just a minute before they came off the grill. If there are readers out there with more knowledge about Colombian hamburgers than I do, I’m not able to say that this sauce is real or even correct. I can say that it’s delicious. A final brushing will quickly cook the sauce on the breasts without burning it. But don’t worry; we’ll sprinkle it on fresh sauce in the future.

Technique 2: The Condiments Toppings and a thoughtful assembly

After the bacon and chicken have been cooked, you only need to toast the buns and assemble the sandwiches.

How you put this sandwich together?

How you put this sandwich together is vital as you must ensure that it’s delicious and sufficient. In my opinion, a great beef burger needs to include sufficient fat flowing out of the patty so that it flows down my hands, up my wrists, or then, at the very least, takes a trip across my forearms. I’m sure that’s the case with this burger. Even if it’s perfectly cooked, chicken breast isn’t the type of meat that’s susceptible to spilling juices; therefore, it needs some benefit with plenty of mayonnaise and sauce. To fulfill this, you’ll need a great deal of spreads of at least one condiment, and more than one isn’t a bad idea! Here, I layered mayonnaise in two layers: one on top of the bun and the other on the bottom, and another dose of the green sauce. This should grant us lots of yummy, messy drips.

The other crucial factor is anything that provides texture. Here, we’re all in with crispy, crumbled potato chips. I chose ruffles since they’re more robust and thicker than normal chips, which means they’ll offer plenty of crunch, even when cut into smaller pieces and dipped in a sauce. This is the crunch we’re after- it’s about giving texture to a very wet, soft sandwich.

The potato chips that are crushed and ruffled add plenty of salty crunch. However, it’s not the only thing you can provide here- not in this sandwich or any other chicken sandwich. It would help if you looked for freshly-cut, fresh toppings such as lettuce, pickles, and onions to offset the chicken breast’s lack of texture.

The iceberg lettuce that has been shredded here is fresh and cool.

The chicken breasts that have been cooked sparkling with the green sauce are the next thing to eat.

Bacon is bacon; that’s all it said.

Tomatoes are a great source of freshness, and there is plenty in their juice. A second spoonful of smoky green sauce increases the dripping factor and provides additional bold flavor.

The top bun is topped with more mayonnaise. Spread it all over!

A final sprinkle of potato chips, and you’re ready to close the sandwich. Remember, it’s all about the layers of texture and flavor.

Try to avoid making an obnoxious, messy mess…

The finest Grilled Chicken Sandwich Ever! Recipe

Prep	10mins
to cook	45 minutes
Active	60 minutes
Brining Time	30 minutes
Total time	85 mins
Serves	four portions

Ingredients of the finest grilled chicken sandwich

Four boneless skinless chicken breast halves, removed tender, 6-8 ounces each

2 quarts of cold water

Kosher salt and other seasonings

1/4 Cup (55g) sugar (if making the wet brine)

1/4 small avocado, diced (about 1/3 cup)

1/2 large jalapeno, finely diced (about two tablespoons)

1/4 cup chopped roughly fresh green leaves of cilantro and stems that are tender (from approximately six sprigs)

Five tablespoons of vegetable oil divided

Two tablespoons of water

Fresh lime juice one tablespoon from 1 lime

Freshly crushed black pepper

Six slices of thick cut bacon six slices thick-cut bacon, cut in half

Four soft sesame white buns for burgers, cut in half

3/4 cup mayonnaise

1 cup crushed ruffled potato chips

1 cup of iceberg salad that you have shredded

Four (1/4-inch-thick) slices of tomato

Directions for the finest grilled chicken sandwich

1. Place one chicken breast into a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or smaller skillets, crush the chicken breasts to an even thickness of about 3/4 inches in height. Repeat with the remaining three breasts.

2. If you make a wet brine, dissolve 1/3 cup (80g) salt kosher and 1 cup (55g) sugar in a medium bowl. Add 2 two quarts (1.9L) of water. In the brine, place chicken breasts and let it sit for 30 mins. If you are making dry brine, set an aluminum wire rack on an oven-proof baking sheet with a rim and place chicken breasts on it. Sprinkle generously and with sea salt. Cover both sides. Please put it in a refrigerator and sit unattended for 30 minutes.

3. As a second step, combine avocado and jalapeno with cilantro, three tablespoons of vegetable oil, and lime juice in a blender until the smooth, creamy sauce is formed. Sprinkle green sauce with salt.

4. A chimney should be filled with charcoal. When all the charcoal is lit and sprayed with gray ash, drain it and set the coals on the other side of the charcoal grill. Or, you can set all gas grill burners to a high temperature.

Place the cooking grate on top, then cover the grill and allow to heat up for five minutes. cleaning and oiling the grilling grates. Take chicken breasts out of the brine, dry them with paper towels, then mix salt and pepper according to your taste and lightly rub with the remaining two tablespoons of oil.

5. Place bacon on cool and hot sides of the barbecue and grill, flipping it over occasionally until the bacon’s surface is bubbling but not crispy and brown, around 15 minutes.

6. put chicken on the grill’s hot side while bacon cooks until cooked through, about 3 to 5 minutes. Turn the chicken over and, with a pastry brush or spoon, spread a layer of green sauce all over the top of the chicken. Continue cooking until the other side is cooked. Turn chicken over and cook until the green sauce is cooked through, approximately 1 minute. Sprinkle more green sauce on the other side of the chicken, then flip and cook until chicken registers at 150degF (66degC) (or 160degF (71degC) if you need to adhere to FDA guidelines) on a instant-read thermometer inserted into the middle of the breast.  . Suppose the chicken is browning too much before it registers 150degF. Transfer it to a cooler side of the grill, cover it, and cook until the chicken is cooked to temperature. Take chicken off the grill and sit for 5-10 minutes.

7. Put the bun halves on the hot grill side. Cut sides up, and grill until lightly toasty.

8. Sprinkle 1 1/2 teaspoons mayonnaise on the sides of each half bun. Spread two tablespoons of potato chips over the mayonnaise. On each bottom bun, put 1/4 cup lettuce, followed by one chicken breast, three bacon pieces, one tomato slice, and 1 cup green sauce. Sandwiches should be closed and served immediately.

Special Equipment

grill , chimney starter

Food facts	per serving
Calories	1081
Fat	70g
Carbs	44g
Protein	67g