New Yorker Chicken Grill Recipe
with Crisp Bacon, Imported Swiss Cheese, Lettuce, Tomato & Honey Mustard
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Ingredients
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Chicken & Marinade
Bacon & Cheese
Vegetables & Bread
Honey Mustard & Finishing
Method
Chicken & Marinade
- 1
pound and prepare
Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. This ensures even cooking.
- 2
make marinade
In a shallow dish, whisk together 2 tbs olive oil, 1 tbs apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper.
- 3
marinate chicken
Add the flattened chicken breasts to the marinade and turn to coat both sides. Cover and refrigerate for at least 20 minutes and up to 2 hours. Remove from refrigerator 15 minutes before grilling to come toward room temperature.
Bacon & Cheese
- 4
cook bacon
Heat a large skillet over medium heat. Add the 6 slices of bacon in a single layer and cook until crisp, about 4–6 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain. Reserve 1–2 teaspoons of bacon fat in the skillet to use for toasting buns if desired.
- 5
prepare cheese
Have 4 slices of imported Swiss cheese ready. You will use two slices per sandwich (one overlapping pair) so that each sandwich gets a generous melted layer.
Grill & Toast
- 6
- 7
grill chicken
Place the marinated chicken breasts on the hot grill. Cook without moving until grill marks form and the underside is browned, about 4–5 minutes. Flip and cook another 4–5 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cooking time will vary with thickness; avoid overcooking to keep chicken juicy.
- 8
melt cheese
During the last minute of cooking, top each chicken breast with two overlapping slices of Swiss cheese, close the grill lid or cover the pan with a lid to trap heat and melt the cheese, about 30–60 seconds.
- 9
toast buns
While the chicken rests, spread 1/2 tbs unsalted butter on the cut sides of each roll or bun. Toast cut sides on the grill or in the skillet (using reserved bacon fat optionally) until golden and crisp, about 1–2 minutes.
Assemble & Finish
- 10
slice tomato and season
Slice the large tomato into 1/4-inch thick rounds. Lightly season the tomato slices with 1/4 tsp salt and 1/4 tsp black pepper and a quick squeeze of 1/2 tsp lemon juice (optional) to brighten flavor.
- 11
arrange bacon
For each sandwich, layer three slices of the cooked crisp bacon on top of the melted Swiss cheese while the chicken is still warm so the bacon sits slightly into the cheese and remains crisp.
- 12
- 13
assemble sandwich
Place a lettuce leaf on the honey-mustard–coated bottom bun, set the Swiss-topped chicken breast on the lettuce, add the three bacon slices, top with 2–3 tomato slices, then crown with the top bun. Press gently to secure.
- 14