California Chicken Club Recipe
Mesquite Grilled Marinated Chicken topped with Monterey Jack Cheese, Hickory Smoked Bacon, Sliced Avocado, Tomato and Red Onions, Served on a Toasted Brioche Bun with a Spicy Red Pepper Mayo.
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Ingredients
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Chicken Marinade
Sandwich Assembly
Spicy Red Pepper Mayo
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine olive oil, lime juice, garlic powder, cumin, paprika, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Cooking the Chicken
- 3
- 4
Add Cheese
During the last minute of grilling, place a slice of Monterey Jack cheese on each chicken breast. Close the grill lid to melt the cheese.
Cooking the Bacon
- 5
Cook the Bacon
In a skillet over medium heat, cook the hickory smoked bacon until crispy. Remove and drain on paper towels.
Spicy Red Pepper Mayo
- 6
Prepare the Mayo
In a small bowl, mix mayonnaise, red pepper flakes, garlic powder, and salt. Adjust salt to taste.
Sandwich Assembly
- 7
Prepare the Buns
Toast the brioche buns on the grill or in a toaster until golden brown.
- 8
