Chargrilled Chicken Club™ Recipe

De Pollo

1. 1

   Prepare chicken

   Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet or rolling pin between plastic wrap. Pat dry with paper towels.

2. 2

   Season chicken

   In a small bowl mix 2 tbs olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Rub the mixture evenly over both sides of each chicken breast. Let rest at room temperature for 10 minutes (or refrigerate up to 2 hours).

3. 3

   Cook bacon

   While chicken rests, heat a skillet over medium heat. Cook bacon strips until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain and keep warm.

4. 4

   Preheat grill or griddle

   Preheat an outdoor grill or indoor cast-iron griddle over medium-high heat until hot. Brush grates with 1 tsp vegetable oil to prevent sticking.

5. 5

   Chargrill chicken

   Place the seasoned chicken breasts on the hot grill. Cook 4–5 minutes per side, without moving, until deep char marks form and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using thicker breasts, reduce heat after charring to finish cooking without burning, or cover and cook 2–4 additional minutes per side as needed.

6. 6

   Melt cheese

   During the last 1–2 minutes of cooking, place 2 slices of cheddar on each chicken breast. Close grill lid or tent with foil to help cheese melt, about 1–2 minutes.

7. 7

   Toast buns

   Butter the cut sides of the brioche buns lightly and place on the grill, cut side down, for 30–60 seconds until golden and lightly charred. Remove and keep warm.

8. 8

   Make aioli

   In a small bowl whisk together mayonnaise, Dijon mustard, and lemon juice until smooth. Taste and adjust seasoning; add a pinch of salt if needed.

9. 9

   Slice tomato

   Slice the tomato into 1/4-inch thick slices. Pat slices dry to avoid soggy sandwich.

10. 10

    Assemble club

    Spread about 1 tbs of the mayonnaise mixture on the bottom half of each toasted brioche bun. Place 1 romaine leaf on each bottom bun, then top with the chargrilled chicken breast with melted cheddar, followed by 3 slices of crispy bacon, and 2 tomato slices. Spread remaining mayonnaise mixture on the top bun and place over the sandwich.

11. 11

    Serve

    Secure each sandwich with a skewer if needed and cut in half on a bias. Serve hot with your choice of side (fries, slaw, or salad).