Bbq Bacon Cheddar Chicken Sandwich Recipe

Pound and season

If chicken breasts are unevenly thick, place each between plastic wrap and pound to an even 3/4" thickness. Pat dry with paper towels.

In a bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Brush or rub the mixture evenly over both sides of the 4 chicken breasts. Let rest 10–15 minutes at room temperature while you prepare the grill/pan.

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly.

While chicken rests, make the house BBQ sauce: combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, water and salt in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 6–8 minutes until slightly thickened. Taste and adjust seasoning — add up to 1 tsp more brown sugar for sweetness or a pinch of salt if needed. Remove from heat and keep warm.

Place chicken on the preheated grill. Cook 5–6 minutes without moving, until nice grill marks form. Flip and brush the cooked side with about 1 tbs of the prepared BBQ sauce.

Cook the second side another 4–6 minutes, brushing again with BBQ sauce during the last 2 minutes. Internal temperature should reach 165°F (74°C). If using a thicker breast, move to indirect heat and cover until done.

During the final minute of cooking, place a slice of cheddar on each breast and close grill lid (or cover pan) to melt cheese, about 30–60 seconds.

While chicken cooks, cook bacon: in a skillet over medium heat, cook 8 slices of applewood bacon until crisp, about 4–6 minutes per side depending on thickness. Transfer to paper towels to drain and keep warm.

Butter the cut sides of the buns (about 1/2 tbs butter per bun half). Toast buttered buns on a griddle or skillet over medium heat until golden brown, 1–2 minutes per side. Alternatively, toast under a broiler for 30–60 seconds—watch closely.

Spread about 1 tbs of mayonnaise (optional) on the bottom half of each toasted bun.

Place the cheddar-topped chicken breast on the bottom bun. Top each with two slices of crisp bacon.

Spoon 1.5 tbs (about) of the house BBQ sauce over the bacon (reserve extra for serving).

Add roughly 3 tablespoons (about 3/4 cup divided among 4 sandwiches) of crispy fried onions on top of the sauced bacon for crunch.

Close sandwiches with the top bun and serve immediately with extra BBQ sauce on the side.