Grilled Chicken Club Recipe

Make the spicy mayo

In a small bowl combine mayonnaise, Sriracha, minced chipotle or smoked hot sauce, lemon juice, grated garlic and salt. Whisk until smooth and taste — adjust heat with more Sriracha or acid with another 1/2 tsp lemon if desired. Refrigerate until assembly.

Prepare chicken

Butterfly each chicken breast (slice horizontally without cutting through) or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Season both sides of the chicken with kosher salt, black pepper and smoked paprika, then rub with 1 tablespoon olive oil to coat evenly.

Preheat grill

Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, preheat over medium-high on the stove and lightly oil the grate or pan.

Grill chicken

Place chicken on the hot grill. Cook 4–5 minutes without moving to develop char, then flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Total time will depend on thickness. Remove and rest 5 minutes.

Toast buns & assemble

While chicken rests, split buns and lightly butter cut sides if desired. Toast cut sides on the grill or skillet until golden, about 1–2 minutes. Spread a generous tablespoon of spicy mayo on both top and bottom buns. On the bottom bun layer: lettuce leaf(s), grilled chicken breast (slice in half if bun is small), 2 slices aged cheddar (place on warm chicken to soften), 3 slices smoky bacon, 2–3 tomato slices, and optional pickles or mustard. Top with the other half of the bun spread with mayo.

Serve

Secure each sandwich with a toothpick if needed. Serve immediately with fries or a simple salad. Leftover spicy mayo keeps covered in the fridge up to 5 days.