Cranberry Grilled Chicken Club Recipe

Pound and Marinate

Pat chicken breasts dry. If breasts are uneven, place in a plastic bag and lightly pound to an even thickness (about 1/2 inch) with a meat mallet. In a bowl whisk together 3 tbs olive oil, apple cider vinegar, minced garlic (mince the 2 cloves), dried thyme, 1 tsp salt and 1 tsp black pepper. Place chicken in a shallow dish or resealable bag and pour marinade over. Turn to coat. Refrigerate and marinate for at least 30 minutes and up to 2 hours.

Preheat Grill

About 15 minutes before grilling, remove chicken from fridge to come closer to room temperature. Preheat gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grates or brush a little oil on the chicken to prevent sticking.

Grill Chicken

Grill the chicken 5–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate, tent loosely with foil and let rest 5 minutes before slicing thinly for sandwiches.

While chicken grills, make the cranberry mayo. In a small bowl combine 3 tbs mayonnaise, 3 tbs whole-berry cranberry sauce, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth but with some cranberry texture remaining. Taste and adjust seasoning. Refrigerate until ready to assemble.

Cook Bacon

In a skillet over medium heat cook 8 slices of bacon until crisp, turning as needed, about 8–10 minutes. Drain on paper towels.

Prepare Produce & Bread

Slice the tomato into 1/4-inch slices. Halve, pit and slice the avocado thinly. Butter one side of each of the 8 bread slices with the 1 tbs unsalted butter.

Toast Bread

Place buttered bread, butter-side down, on the grill or in a skillet over medium heat and toast until golden, about 1–2 minutes per side. Remove and keep warm.

Assemble Clubs

Spread about 1 tbs of the cranberry mayo on the unbuttered side of 4 bottom bread slices. Top each with a lettuce leaf, a few slices of grilled chicken (about 3–4 slices), 2 slices of bacon, tomato slice(s), and a few avocado slices. Add another light smear (~1 tbs) of cranberry mayo to the top bread slices and place on sandwich, mayo-side down. For a true 'club' you can use 3 slices of bread: bottom layer chicken, middle bread slice, then repeat toppings and finish with top bread slice. Secure with toothpicks if desired and cut each sandwich in half diagonally.

Serve

Garnish with chopped parsley and serve with lemon wedges on the side. Serve immediately while chicken and bacon are warm.

If you prefer, warm the cranberry mayo briefly (microwave 10–15 seconds) to soften the cranberry sauce for a smoother spread, or substitute turkey or smoked turkey breast for chicken.