Spitfire Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly each breast or pound to an even thickness about 1/2-inch to 3/4-inch for even cooking.

Make Buffalo marinade

In a small saucepan, melt 2 tbs unsalted butter over low heat. Add 1/2 cup hot sauce, 1 tsp apple cider vinegar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and warm through for about 1–2 minutes. Remove from heat.

Marinate chicken

Place prepared chicken in a shallow dish or zip-top bag and pour half of the warm Buffalo sauce over it. Reserve the other half of the sauce for basting/finishing. Turn chicken to coat and let marinate at room temperature for 10–15 minutes or refrigerate up to 2 hours for stronger flavor.

Cook chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate lightly. Grill chicken 4–6 minutes per side (depending on thickness), brushing with reserved Buffalo sauce during the last 2 minutes of each side, until internal temperature reaches 165°F (74°C). Alternatively, cook in a skillet over medium-high heat 5–7 minutes per side with a lid until done. Transfer to a plate and let rest 5 minutes.

While chicken cooks, cook 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. If you prefer, bake bacon on a rimmed sheet at 400°F (200°C) for 12–15 minutes until crisp.

Melt cheese

When chicken has 1–2 minutes left to rest or during the last minute on the grill, place 2 slices of habanero jack cheese on each chicken breast so it melts slightly. If needed, tent loosely with foil for 1–2 minutes to aid melting.

Toast buns and prep veg

Heat a small skillet over medium heat and melt 1 tbs butter. Split buns and toast cut sides in skillet until golden, about 1–2 minutes. Slice tomato into 1/4-inch rounds and thinly slice red onion. Prepare lettuce leaves.

Assemble sandwiches

Spread sriracha mayo on both bun halves (see Sriracha Mayo directions). On the bottom bun place 2 lettuce leaves, 2 tomato slices, the habanero-jack-topped chicken breast, 2 slices of bacon (or broken to fit), a few red onion slices and optional pickles. Spoon any reserved Buffalo sauce lightly over the cheese if desired. Top with the bun crown and serve immediately.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp sriracha, 1 tsp fresh lime juice, 1/2 tsp honey and 1/8 tsp salt until smooth. Taste and adjust sriracha to preference. Refrigerate until ready to use.

Garnish sandwiches with chopped cilantro or parsley and serve extra hot sauce on the side. Serve the Spitfire immediately while hot. Leftover components (sauce, extra chicken) refrigerate up to 3 days.