Grilled Chicken Sandwich Recipe

Flatten and Season

Pat chicken breasts dry. If breasts are thick, butterfly or pound to an even 1/2-inch thickness. In a small bowl combine salt, black pepper, garlic powder and smoked paprika. Rub chicken on both sides with olive oil then evenly season with the spice mix.

Grill Chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and grill marks form. During the last minute of cooking, place a slice of cheddar on each breast to melt slightly. Remove chicken and let rest 3-4 minutes.

Toast Buns

While chicken rests, spread butter on cut sides of brioche buns. Toast on the grill or a skillet until golden, about 1-2 minutes.

In a skillet over medium heat, cook applewood-smoked bacon until crisp, about 6-8 minutes, turning occasionally. Transfer to paper towels to drain. For 2 sandwiches use 3 slices per sandwich (6 total).

In a small bowl whisk together sweet chili sauce, bbq sauce, honey and soy sauce until smooth. Taste and adjust: add more honey for sweetness or more bbq for smokiness. Reserve about 1-2 tablespoons per sandwich.

Have house made pickles ready in slices. If using packaged, drain briefly. Prepare crispy fried onions (store-bought onion straws or homemade) and set aside. Rinse and pat dry lettuce leaves and slice tomato if using.

Spread about 1 tablespoon of the sweet chili BBQ sauce on the bottom half of each toasted bun. Place leaf lettuce (if using) on the sauced bun, then the cheddar-topped grilled chicken. Top each chicken with three slices of crisp bacon, 4 pickle slices, 2 tomato slices (if using) and a generous pinch (about 2 tablespoons) of crispy onions. Spoon another 1/2 tablespoon of sauce on the top bun and close the sandwich.

Serve immediately while hot so the crispy onions stay crunchy and the cheese is melty.