Grilled Chicken Sandwich Recipe

Prep the chicken

If the chicken breasts are thick, butterfly them or slice horizontally to make two thinner cutlets (about 1/2" thick). Pat dry with paper towels.

Place the chicken between plastic wrap and pound lightly with a meat mallet or heavy pan to an even thickness (about 1/2"), which ensures even grilling.

In a small bowl, combine kosher salt, black pepper, garlic powder and smoked paprika. Rub the chicken on both sides with olive oil, then evenly season with the spice mix.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush the cut sides of the buns with softened butter.

Grill the chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Remove and let rest 5 minutes.

Meanwhile, grill the buttered buns, cut side down, 1–2 minutes until lightly golden and toasted.

In a small bowl, whisk together mayonnaise, sriracha, lime juice, honey and smoked paprika until smooth.

Season to taste with salt and black pepper. Adjust heat by adding more sriracha if desired. Chill while finishing the chicken to let flavors meld.

Slice the tomato into 1/4" rounds. Season lightly with a pinch of salt.

Thinly slice the red onion and separate into rings.

Halve and pit the avocado. Slice or fan the avocado. Gently squeeze the optional lime over the avocado and sprinkle with the salt and pepper specified for avocado.

To assemble: spread about 1 tbs of chili aioli on the bottom bun, place 1–2 lettuce leaves, then the hot grilled chicken breast. Top the chicken with tomato slices and a few onion rings. Arrange avocado slices on top and spread another 1 tbs chili aioli on the top bun before closing.

Serve immediately while chicken is warm. Optionally cut sandwich in half and secure with a toothpick.