Grilled Chicken Club Recipe

Pound and season chicken

If the chicken breast is uneven, place it between two pieces of plastic wrap and pound to an even thickness about 3/4 inch. Pat dry. In a small bowl combine 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp smoked paprika and 1 tbs olive oil. Rub the mixture evenly over both sides of the chicken.

Preheat grill or skillet

Preheat an outdoor grill or a heavy skillet (cast iron) over medium-high heat. If using a grill, oil the grates lightly with the remaining 1 tbs olive oil to prevent sticking.

Grill the chicken

Place the seasoned chicken on the hot grill or skillet. Cook 4-6 minutes per side, until a meat thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has a golden char. Remove from heat and let rest 5 minutes before slicing thinly against the grain.

Prepare bread

While the chicken rests, lightly butter the bread slices with 1 tbs unsalted butter if using. Toast the bread on the grill or in a skillet until golden brown and crisp, about 1-2 minutes per side.

Assemble sandwich

Spread 1-2 tbs of the habanero honey mustard on the bottom slice of toasted bread. Layer lettuce leaves, 3 tomato slices, grilled chicken slices (arrange to cover), 2 slices of provolone cheese, and red onion rings. Spoon an additional 1 tbs habanero honey mustard on the top slice of bread and close the sandwich. Press gently and cut in half if desired.

Prepare habanero: Wearing gloves if preferred, remove the stem and seeds from 1/4 of a habanero pepper for milder heat. Finely mince the pepper.

Combine ingredients: In a small bowl whisk together 3 tbs honey, 2 tbs mayonnaise, 1 tbs Dijon mustard, 1 tsp yellow mustard and 1 tsp apple cider vinegar until smooth.

Add habanero and season: Stir in the minced habanero pepper, 1 tsp hot water if needed to loosen the consistency, and 1/4 tsp salt. Taste and adjust: add more honey to sweeten, more mustard for tang, or more minced habanero for extra heat.

Chill briefly: Let the sauce sit 5-10 minutes for flavors to meld before using. Store any leftover sauce refrigerated up to 4 days.