Fire Grilled Chicken Recipe

Prepare chicken

If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch thick for even cooking. Pat dry with paper towels.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 1 tbs apple cider vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt and 1/2 tsp black pepper until combined.

Add chicken to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove chicken from fridge 15 minutes before grilling to come toward room temperature.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates to prevent sticking.

Cook bacon

While the grill preheats, cook the applewood smoked bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain. You can also grill the bacon on a foil tray if you prefer smoky grill flavor.

Grill chicken

Place marinated chicken breasts on the hot grill. Cook 4–6 minutes per side (timing depends on thickness) with lid closed, until internal temperature reaches 165°F (74°C). Avoid flipping more than once. If flare-ups occur, move chicken to a cooler part of the grill.

Add cheese

In the last 1–2 minutes of cooking, top each chicken breast with a slice of swiss cheese and close the lid to melt the cheese until it is just melted and glossy.

Prep toppings

While chicken rests, slice the tomato into 1/4-inch rounds and wash/dry the lettuce leaves. If using buns, melt 1 tbs butter in a skillet over medium heat and toast buns cut-side down until golden, about 1–2 minutes.

Assemble

Spread 1 tablespoon mayonnaise on the bottom of each bun and 1/2 teaspoon mustard on the top (or to taste). Place a lettuce leaf on the bottom, then a tomato slice. Transfer the rested, cheese-topped chicken breast onto the tomato, then place two slices of crispy applewood smoked bacon across the chicken. Cap with the top bun.

If serving without buns, plate chicken on a bed of lettuce, top with tomato and bacon, and serve lemon wedge on the side for a bright finish.

Serve immediately while cheese is warm. Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.