Backyard Chicken Sandwich Recipe

Pound and Marinate

If chicken breasts are thick, butterfly or place between plastic wrap and pound to an even 1/2-inch thickness. Pat dry. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the mixture evenly on both sides of the chicken breasts and let sit 10–15 minutes (or refrigerate up to 2 hours) to absorb flavors.

Cook Chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. In the last 2 minutes of cooking, brush each breast with BBQ sauce and top with a slice of pepperjack cheese; close the lid or cover so cheese melts. Remove from heat and rest 5 minutes.

Roast Poblanos

While chicken marinates or during the last 10 minutes of chicken resting, roast the poblano peppers. Place whole poblanos directly over a gas burner, on a hot grill, or under a broiler, turning with tongs until skin is charred and blistered all over (8–10 minutes). Transfer to a bowl and cover with plastic wrap or place in a sealed bag for 10 minutes to steam; this loosens the skin.

Peel and Slice Poblanos

Once cooled enough to handle, peel off charred skin, remove stems and seeds, and slice peppers into 1/2-inch strips. Reserve.

Cook Bacon

In a skillet over medium heat, cook apple-smoked bacon until crisp, about 6–8 minutes, flipping as needed. Transfer to a paper-towel-lined plate to drain. If desired, chop into halves or leave whole for stacking.

Prepare Avocado & Tomato

Halve and pit the avocado, scoop out flesh and slice into 6–8 slices. Lightly season avocado slices with a pinch of salt and a few grinds of pepper. Slice the tomato into 1/4-inch rounds and season lightly with salt.

Toast Buns

Spread softened butter on cut sides of buns. Toast cut-side down in a skillet or on the grill over medium heat until golden and lightly crisp, about 1–2 minutes.

Assemble Sandwiches

Place lettuce leaves on the bottom bun to create a moisture barrier. Top with the rested, BBQ-glazed, pepperjack-topped chicken breast. Layer roasted poblano strips over the chicken, then add avocado slices, tomato rounds, and two slices of apple-smoked bacon per sandwich. Spoon a little extra BBQ sauce over the bacon if desired. Cap with the top bun and press gently to set.

Serve

Cut sandwich in half if desired and serve immediately while warm. Provide extra BBQ sauce on the side for dipping.