Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.
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.
- 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 (55g) 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
- Type of fire: two-zone indirect
- Grill heat: medium-high
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.
If making a wet brine, dissolve 1/3 cup (80g) kosher salt and the 1/4 cup (55g) sugar in a medium bowl in 2 quarts (1.9L) water. Place chicken breasts in brine and refrigerate for 30 minutes. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it. Sprinkle generously all over with salt on both sides, then refrigerate, uncovered, for 30 minutes.
Meanwhile, 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.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.
Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
While bacon cooks, 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. If chicken browns too much before it registers 150°F, move to cool side of grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5 to 10 minutes.
Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half. Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 chicken breast, 3 bacon pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.