Spicy Grilled Chicken Lunch Recipe

Pound and prepare

If chicken breasts are thick, slice horizontally or lightly pound to an even thickness about 1/2 inch so they cook quickly and evenly.

In a small bowl combine 2 tbs olive oil, 1 tbs lime juice, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Whisk to make the marinade.

Place the chicken in a shallow dish or zip-top bag, pour marinade over chicken ensuring pieces are well coated. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours. If refrigerated, bring to room temperature 15 minutes before grilling.

Preheat a grill or grill pan over medium-high heat (around 400°F / 200°C). Brush the grill grates or pan with a little oil.

Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat, tent with foil and let rest 5 minutes, then slice into thin strips for assembling.

While chicken is resting, cook the bacon: in a skillet over medium heat cook 4 strips of bacon until crisp (about 6–8 minutes), turning occasionally. Transfer to paper towels to drain and then chop or keep whole as preferred.

If you prefer melted cheese: place flatbreads open-faced on a baking sheet, sprinkle or layer 3/8 cup cheddar on each half, and broil or toast briefly (1–2 minutes) until cheese begins to melt. Alternatively, assemble and press on a hot pan to melt the cheese during toasting step below.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbs buttermilk, 1 tsp ranch seasoning, 1 tsp hot sauce, 1/2 tsp honey and 1/2 tsp fresh lime juice. Season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust hot sauce or honey to desired heat level.

Refrigerate the spicy ranch while finishing other components. It will thicken slightly as it chills.

Thinly slice 1/4 cup red onion (about 1/4 of a medium onion), slice the tomato into 1/4-inch rounds, and rinse and dry 1 cup lettuce leaves. Season tomato slices lightly with a pinch of salt and pepper.

If desired, warm the sliced onions briefly in the pan where bacon was cooked for 30–45 seconds to take the raw edge off; otherwise use raw for crunch.

Spread about 1½ tbs of spicy ranch on the inside of each flatbread (adjust to taste).

Layer on each flatbread: sliced grilled chicken (about half the sliced chicken per flatbread), 2 bacon strips (or chopped bacon), 3/8 cup cheddar, a few red onion slices, 3–4 tomato slices, and 1/2 cup of lettuce (divide lettuce between two flatbreads). Add pickles if using.

Fold or close the flatbread. Heat a skillet or griddle over medium heat and add 1/2 tbs butter. Place the assembled flatbreads seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until the flatbread is golden and the cheese is melted. Alternatively, toast in a panini press for 3–4 minutes.

Remove from heat, slice in half if desired, and serve immediately with extra spicy ranch on the side.

Taste and adjust final seasoning: sprinkle a small pinch of salt and a grind of black pepper over tomato and lettuce if needed.

Serve each grilled chicken flatbread with any remaining spicy ranch and optional pickles. Leftovers: store components separately in airtight containers in the refrigerator up to 2 days for best texture.