Grilled Chicken Sandwich
Juicy marinated chicken, crispy bacon, and a smoky onion mayo fill this hearty grilled sandwich.
Ingredients
- 2 large boneless skinless chicken breasts, about 1.5 lbs / 680g total
- 1 cup your favorite BBQ marinade 240 ml
- 1 large red onion cut into 1/2-inch thick rings, 1.25 cm
- 1/2 cup mayonnaise 115g
- 2 tbsp spicy brown mustard 30g
- 1 tbsp fresh lemon juice 15 ml
- 1 tsp all-purpose BBQ rub or seasoning
- 8 slices thick-cut bacon
- 4 brioche buns sliced
- 4 tbsp unsalted butter softened, 57g
- 4 slices pepper jack cheese
- 4 large lettuce leaves such as green leaf or Bibb
- 1 large ripe tomato cut into 4 thick slices
- 1 medium avocado peeled, pitted, and sliced
Instructions
- Place a chicken breast inside a zip-top bag and use a meat mallet or rolling pin to pound it to an even 1/2-inch (1.25 cm) thickness. Repeat with the other breast. Return both to the bag, add the BBQ marinade, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat (about 450°F / 232°C). Lightly oil the onion rings and place them on the grill. Cook for 3-4 minutes per side, until tender and lightly charred. Remove from the grill.
- To make the sauce, finely chop the grilled onion. In a small bowl, combine the chopped onion, mayonnaise, mustard, lemon juice, and BBQ rub. Set aside or refrigerate until ready to use.
- Place the bacon strips on the grill (or on a grill-safe pan). Cook for 5-8 minutes, flipping once, until crispy. Remove and set on a paper towel-lined plate. Spread softened butter on the cut sides of the buns.
- Remove chicken from the marinade, letting any excess drip off. Grill the chicken for 5-7 minutes per side. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- During the last minute of cooking, place a slice of pepper jack cheese on each chicken breast to melt. At the same time, place the buttered buns cut-side down on the grill for about 1 minute to toast.
- Slice each chicken breast in half crosswise. To assemble, spread the charred onion mayo on the top and bottom buns. On the bottom bun, layer lettuce, a tomato slice, a piece of chicken, two slices of bacon, and a few slices of avocado. Place the top bun on and serve immediately.
Notes
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use an instant-read thermometer for an accurate reading.
No grill? Use a cast-iron grill pan on your stovetop over medium-high heat. You may need to cook in batches and ensure your kitchen is well-ventilated.
The charred onion mayo can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
For even melting, you can close the grill lid for the last minute after adding the cheese to the chicken.