The Grilled Chicken Sandwich may not sound like the most exciting recipe, but this particular sandwich is packed full of flavor and easy enough to prepare and enjoy week in and week out! I know what we’re having for dinner tonight!
WHAT YOU’LL LOVE
- Pounded and marinated breasts: Pounding each breast to an even layer and marinating it 45-60 minutes in Smoke on Wheels BBQ Marinade keeps the chicken tender and cooking evenly.
- Charred onion avocado mayo: A thick slab of red onion charred over the flames, then blended with avocado, mayonnaise, jalapeño mustard, lemon, and carne asada seasoning, makes a smoky, creamy spread.
- Crosshatch grill marks and melted pepper jack: Grilling directly over GrillGrates with the lid open leaves clean sear marks, and a lid-closed finish melts two slices of cheese over each breast.
- Griddled bacon and buttered brioche: Thick-cut bacon crisps on the griddle, and brioche brushed with melted butter toasts beside it.
Grilled Chicken Sandwich
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
Calories
685
This Grilled Chicken Sandwich recipe is a delicious and easy way to enjoy a classic recipe! Packed full of flavor, this comforting meal will become a weekly staple that you look forward to.
Ingredients
- 2 chicken breasts
-
1 (16 oz) bottle of Smoke on Wheels BBQ Marinade
-
Cattleman’s Grill California Tri-tip Seasoning
- 8 slices thick cut bacon
- 4 tbsp unsalted butter
- 4 brioche buns
- 4 slices pepper jack cheese
- 4 leaves Boston Bibb lettuce
- 4 slices tomato
- 1 (3/4” thick) slab of red onion
- 1/2 of a large avocado, pitted, peeled, diced
- 1/2 cup mayonnaise
-
2 tbsp Kansas Flavor Jalapeño Mustard
- 1 tbsp lemon juice
-
1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
Charred Onion Mayo:
Directions
- Place a chicken breast inside a gallon sized zip top bag. Using the flat side of a meat mallet, pound the breast out into one even layer. Repeat with the second breast.
Place both chicken breasts in the zip top bag and add the Smoke on Wheels BBQ Marinade. Transfer to the refrigerator and marinate for 45-60 minutes.
Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling, with GrillGrates in place over the fire box (left side) and a Weber Cast Iron Griddle in place on the right.
Rub a thin layer of oil over the slab of red onion. Place the onion over the direct flame, on the GrillGrates. Grill with the lid open until nicely charred, then flip and repeat.
- Meanwhile, combine the remaining Charred Onion Mayonnaise ingredients in the small bowl of a food processor. Remove the onion from the grill and give it a rough chop. Add the onion to the bowl. Process to desired consistency. Store in the refrigerator.
- Cook the bacon on the griddle until browned on both sides. Remove from the grill and set aside. Using a spatula, scrape the excess bacon grease to the channels at the front and/or back of the griddle.
Remove the chicken from the marinade. Soak up any excess moisture on the surface with a towel. Load a Spice Grinder with Cattleman’s Grill California Tri-tip Seasoning. Season the chicken breasts with the fine ground seasoning.
- Melt the butter and brush the cut sides of the brioche buns. Place the buns on the griddle and cook until toasted. Remove from the grill and set aside.
- Grill the chicken on the GrillGrates, directly over the flame, with the door of the grill open. Turn to form nice crosshatch grill marks. Flip and continue grilling. When the internal temperature reaches 145°F, top each of the chicken breasts with two slices of pepper jack cheese. Close the lid and continue cooking until the internal temperature reaches 155°F.
- Slice each chicken breast in half. To build the sandwich, spread the Charred Onion Mayo on the bottom bun. Layer on the lettuce and a slice of tomato. Top the tomato with half a chicken breast, then the bacon and finally the top bun, also spread with the charred onion mayo.
Recipe Note
Recipe FAQ
Why pound the chicken breasts?
Pounding turns each breast into a single, even layer, so it cooks at the same rate from end to end and doesn't dry out at the thin edge while the thick part finishes.
Why marinate for only 45-60 minutes?
A short soak seasons the chicken and adds moisture without making the surface mushy. Discard the marinade afterward, since it has touched raw chicken.
Why pat the chicken dry before seasoning?
A dry surface lets the finely ground Tri-tip seasoning stick and helps the chicken sear and form grill marks.
Why grill with the lid open and then close it?
Grilling directly over the flame with the lid open sears the surface and builds crosshatch marks. Closing the lid at the end holds in heat to finish the chicken and melt the cheese.
What internal temperature should the chicken reach?
Poultry is safe at 165°F. Check the thickest part of each breast with an instant-read thermometer. Add the cheese in the last minute or two, once the chicken is close to done.
Why char the red onion before blending it into the mayo?
Charring softens the onion and gives it a smoky, slightly sweet flavor, which makes the mayo taste cooked instead of sharp and raw.
How long does the charred onion mayo keep?
Keep it covered in the refrigerator. Because it contains fresh avocado, which browns, plan to use it within 2-3 days.
Why butter and toast the brioche?
Brushing the cut sides with melted butter and toasting them gives the buns a crisp, golden surface that keeps the juicy chicken and mayo from soaking in.
Why slice each breast in half?
Each breast makes two sandwiches, so slicing it crosswise gives pieces that fit the bun.
How indoor-friendly is this recipe?
5 out of 5. A hot grill pan or cast iron skillet cooks the chicken, bacon, and buns, and the onion can char under a broiler. You'd lose some of the open-flame char.
Recipe Highlights
Pounded, marinated chicken: Stays tender and cooks evenly.
Charred onion avocado mayo: Adds a smoky, creamy spread.
Crosshatch grilling and pepper jack: Give char and a melty finish.
Griddled bacon and brioche: Add crunch and richness.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.98 oz
- per serving
- Calories
- 685
- Carbs
- 49 grams
- Protein
- 37 grams
- Fat
- 35 grams
- Sodium
- 1968 milligrams
