Grilled Chicken Club Recipe
spicy mayo, aged cheddar, smoky bacon
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Ingredients
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Chicken & Marinade
Spicy Mayo
Sandwich Build
Finishing
Method
Chicken & Marinade
Pound and Marinate
If chicken breasts are uneven, butterfly them or place between plastic wrap and gently pound to an even thickness about 1/2". Pat dry with paper towels.
In a bowl, combine 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (optional). Rub mixture all over the chicken breasts and set in the refrigerator to marinate for at least 15 minutes and up to 2 hours.
Bring chicken to room temperature for 10 minutes before grilling.
Spicy Mayo
While the chicken marinates, make the spicy mayo: in a small bowl whisk together 1/2 cup mayonnaise, 1 1/2 tsp Sriracha, 1/4 tsp smoked paprika, 1/2 tbs lime juice, 1/2 tsp hot honey (optional) and 1/8 tsp salt until smooth. Taste and adjust heat or acidity. Chill until assembly.
Sandwich Build
Cook the Bacon
Preheat oven to 400°F (200°C) or heat a skillet over medium. Arrange bacon on a rimmed baking sheet (or cook in skillet) and bake until crisp, about 12–16 minutes in the oven, turning once if needed. Drain on paper towels and keep warm.
Grill the Chicken
Preheat grill or grill pan to medium-high. Lightly oil the grate. Grill chicken breasts 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice each breast into 2–3 pieces for sandwich portioning.
Slice the tomato into 4 even rounds; season lightly with a pinch of salt and the 1/8 tsp black pepper.
Prepare lettuce leaves by rinsing and drying. Have cheddar slices and pickles ready.
Assembly & Finish
Spread about 1 to 1 1/2 tbs spicy mayo on the bottom half of each piece of toasted bread (adjust to taste).
Arrange a lettuce leaf on the mayo, then place sliced grilled chicken (2–3 slices) on top.
Top chicken with 2 slices of aged cheddar and 2 smoky bacon strips. Add a tomato slice, 2 pickle slices (if using), and a small drizzle or dollop of extra spicy mayo on the top bread half.
Close sandwich, press gently, and slice in half diagonally. Serve immediately while chicken is warm and cheese is slightly melty.