The House Boat Recipe

1. Make the brine: In a medium bowl or container, stir together 6 cups water, 3 tbs kosher salt, 2 tbs sugar, 2 bay leaves and 1 tbs whole black peppercorns until salt and sugar dissolve.

2. Add the chicken breasts to the brine, cover and refrigerate for 45 minutes to 1 hour (for 4 medium breasts). Do not overbrine — about 1 hour max.

3. Remove chicken from brine, discard brine, and pat breasts dry with paper towels. Let rest at room temperature 10–15 minutes before seasoning.

4. Mix the blackening seasoning: combine 1 tbs paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper and 1 tsp black pepper in a small bowl.

5. Generously coat both sides of each patted-dry chicken breast with the seasoning, pressing it into the surface so it adheres.

6. Preheat grill or skillet

Preheat a grill to medium-high (about 400–450°F) or heat a heavy cast-iron skillet over medium-high heat. Add 1 tbs neutral oil and 2 tbs unsalted butter to the skillet just before cooking; if grilling, brush oil on the grill grates or lightly oil the chicken and add a few pats of butter to a grill-safe pan or apply butter near the end of grilling.

7. Blacken and grill: Place chicken on hot grill or in skillet. Cook 4–6 minutes per side, flipping once, until the exterior is darkened/blackened and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using thicker breasts, reduce heat slightly and finish more slowly until done to avoid burning.

8. Rest the chicken for 5–7 minutes, loosely tented with foil, then slice each breast crosswise for sandwich assembly.

9. Make the aioli: Remove seeds from the half habanero (keep seeds if you want extra heat) and roughly chop. In a small food processor or using an immersion blender, combine 3 tbs mayonnaise, 12 basil leaves, chopped habanero, 1 tsp lemon juice, 0.5 tsp minced garlic, 1 tsp olive oil, 0.25 tsp salt and 1/8 tsp black pepper. Pulse/blend until smooth and bright green. Taste and adjust salt or lemon as needed.

10. Transfer aioli to a small bowl and chill while finishing chicken so flavors meld.

11. Prepare relish: Seed and finely dice 2 jalapeños (reserve some seeds if desired). Finely dice 1/4 cup red onion and chop 2 tbs cilantro.

12. Combine jalapeños, red onion, cilantro, 1 tsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp sugar in a small bowl. Stir and let sit 5–10 minutes to soften and marry flavors.

13. Toast buns: Butter the cut sides of 4 rolls (about 2 tsp butter total) and toast on the grill or skillet until lightly golden, about 1–2 minutes.

14. Assemble sandwiches: Spread about 1 tbsp habanero basil aioli on the bottom half of each bun. Place a few lettuce leaves on top of the aioli, then add 2–3 slices of the blackened chicken breast.

15. Top each chicken portion with about 1 tbsp jalapeño relish and 2–3 slices of tomato. Sprinkle approximately 2 tbs crumbled Carr Valley Gorgonzola over the hot chicken so it softens slightly.

16. Finish with another small dollop of aioli on the top bun if desired, close the sandwich, and serve immediately.

17. Optional: Serve with extra jalapeño relish and remaining aioli on the side.