Chicken B.l.a.t. Recipe

Pound and season

If chicken breasts are uneven, place each between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch. Pat dry. Combine paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, cayenne, black pepper and kosher salt in a small bowl. Rub each breast with 1 tablespoon olive oil, then evenly coat both sides with the blackening spice mix, pressing so the rub adheres.

Cook

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add remaining 1 tablespoon olive oil and swirl. Place seasoned chicken in the pan and cook without moving for 4–5 minutes until a dark crust forms. Flip and cook another 4–5 minutes, or until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice crosswise into 1/4–1/2-inch slices.

Prepare

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack if available. Thinly slice the jalapeño (remove seeds for less heat) and set aside. Lay bacon slices on the rack or foil-lined sheet. Sprinkle brown sugar and black pepper evenly over bacon and distribute a few jalapeño slices over each strip.

Bake

Bake for 12–18 minutes, depending on thickness, until caramelized and crisp at the edges but slightly pliable for sandwich use. Watch closely near the end to avoid burning. Transfer bacon to a paper towel–lined plate to drain and cool slightly.

Whisk together mayonnaise, Dijon mustard, honey and apple cider vinegar in a small bowl until smooth. Season with a pinch of salt and 1/4 teaspoon black pepper. Taste and adjust honey or mustard to preference. Refrigerate until assembly.

Prep produce

Slice tomato into 1/4-inch rounds. Thinly slice red onion into rings. Halve and pit the avocado, scoop out flesh and slice or mash lightly with a squeeze of lime to prevent browning; season avocado with a pinch of salt if desired. Wash and dry lettuce leaves.

Toast buns

Butter cut sides of brioche buns with the unsalted butter. In a clean skillet over medium heat, toast buns cut-side down until golden and slightly crisp, about 1–2 minutes.

Build sandwiches

Spread about 1 tablespoon of honey mustard on each bottom bun. Layer 2 lettuce leaves per sandwich, followed by 3–4 slices of blackened chicken, 3–4 slices of jalapeño bacon, a few tomato slices, a couple of red onion rings, and sliced or mashed avocado. Spread a little more honey mustard on the top bun and close sandwich. Cut in half if desired.

Serve

Serve immediately while chicken and bacon are warm. Makes 2 sandwiches. Optionally serve with pickles or fries.