Kickin Chicken Recipe

Pound and prepare chicken

If breasts are uneven thickness, place each between two sheets of plastic wrap and gently pound to an even thickness about 1/2 inch. This helps them cook evenly and stay juicy.

In a medium bowl whisk together olive oil, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt and black pepper until combined. Coat each chicken breast with the marinade, rubbing it in. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill to medium-high (about 400°F / 200°C). If using a smoker or charcoal, set for indirect heat with an internal grate temperature near 375–400°F. Oil the grill grates lightly.

Remove chicken from refrigerator 10 minutes before grilling to come closer to room temperature. Reserve any excess marinade for finishing if desired (do not reuse raw marinade on finished chicken).

Grill chicken over direct heat for 4–6 minutes per side until nice char marks form and internal temperature reaches 165°F (74°C). If chicken is thick, move to indirect heat after searing to finish cooking without burning. Let rest 5 minutes before assembling.

While chicken is resting, cook bacon: lay bacon slices in a cold skillet and cook over medium heat, turning occasionally, until evenly browned and crisp, about 8–12 minutes. Alternatively bake on a sheet pan at 400°F for 15–20 minutes. Drain on paper towels and keep warm.

When chicken is about 2 minutes from done, place a slice of pepper jack cheese on each breast so it melts from residual heat and grill heat. If needed, close the grill lid for about 1–2 minutes to help cheese melt.

Halve cooked bacon slices if needed so each sandwich gets two slices.

In a small bowl whisk together mayonnaise, buttermilk, honey, dijon mustard, apple cider vinegar, garlic powder, salt and black pepper until smooth. Taste and adjust seasoning — add a little more buttermilk if you want a thinner sauce. Chill in refrigerator until ready to assemble.

Split the Kaiser rolls and lightly butter the cut sides. Toast cut-side down on the grill or in a skillet over medium heat until golden, about 1–2 minutes.

Spread about 1 generous tablespoon (or to taste) of HB sauce on both top and bottom halves of each roll.

On the bottom half place a lettuce leaf (optional), then a grilled pepper-jack-topped chicken breast, two slices of smoked bacon, and 3 pickle slices. Top with the roll lid and press gently.

Serve immediately. Leftover sauce keeps refrigerated up to 5 days; chicken and bacon are best eaten the same day.