Bbq Chicken & Bacon Recipe

Name: The Brass Tap - Highland Villages BBQ CHICKEN & BACON Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast (all-white meat); 6 count smoked bacon strips; 1 cup aged cheddar-jack cheese, shredded; 1 medium red onion, thinly sliced; 3 tbs barbecue sauce; 2 tbs cilantro, fresh leaves; 1 tsp salt; 1 tsp black pepper, ground; 1 tsp garlic powder; 1 tsp smoked paprika; 2 tbs olive oil; 4 count sandwich buns or rolls; 2 tbs butter (optional, for toasting buns)

Inspired by The Brass Tap - Highland Village

Time35m

Serves4

BBQ sauce, aged cheddar jack cheese, seasoned grilled all-white meat chicken, smoked bacon, red onions & topped with cilantro

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Ingredients

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BBQ Chicken & Bacon Sandwich

1 lb boneless skinless chicken breast (all-white meat)

6 count smoked bacon strips

1 cup aged cheddar-jack cheese, shredded

1 medium Red onion, thinly sliced

3 tbs barbecue sauce

2 tbs cilantro, fresh leaves

1 tsp Celtic sea salt

1 tsp black pepper, ground

1 tsp Watkins garlic powder

1 tsp Smoked paprika

2 tbs olive oil

4 count sandwich buns or rolls

2 tbs butter (optional, for toasting buns)

Method

BBQ Chicken & Bacon Sandwich

Prepare the chicken

Pound each chicken breast to an even thickness (about 1/2 inch) or slice into two cutlets if breasts are large. Pat dry with paper towels.

Season both sides of the chicken with salt, black pepper, garlic powder, and smoked paprika. Drizzle with 1 tablespoon olive oil and rub to coat evenly.

Grill the chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Grill the chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and there are nice char marks. During the last minute of grilling, brush each breast with about 3/4 tablespoon BBQ sauce per piece so it caramelizes slightly. Remove from heat and let rest 5 minutes, then slice thinly against the grain.

Cook the bacon

While the chicken rests, heat a skillet over medium heat. Add bacon strips and cook 3–5 minutes per side until crisp. Transfer to a paper towel-lined plate to drain, then chop or leave whole depending on sandwich preference.

Prepare onions

If desired, soften the sliced red onion slightly by tossing in the warm bacon skillet for 1–2 minutes just to take the raw edge off, or leave raw for more bite.

Toast buns (optional)

Spread butter on the cut sides of the buns. In a clean skillet over medium heat, toast buttered sides 1–2 minutes until golden. Alternatively, toast on the grill for 30–60 seconds.

Assemble sandwiches

Spread 1/2 tablespoon BBQ sauce on the bottom half of each bun. Layer sliced grilled chicken evenly across 4 buns. Divide the shredded aged cheddar-jack over the hot chicken so it melts slightly (place assembled bottoms under a broiler or cover skillet briefly if you want it fully melted). Top each with 1–2 slices of smoked bacon and a portion of the red onions.

Finish and garnish: Sprinkle roughly 1/2 tablespoon fresh cilantro leaves over each sandwich. Add top bun and press gently.

Serve: Serve immediately while warm. Provide extra BBQ sauce on the side if desired.