Chicken Blt Recipe

Pound and season

If chicken breasts are unevenly thick, place between plastic wrap and pound to an even 3/4-inch thickness. Pat dry with paper towels. In a small bowl mix olive oil, garlic powder, smoked paprika, kosher salt and black pepper. Rub mixture evenly over both sides of the chicken.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Place breasts on the grill and cook 4–6 minutes per side until internal temperature reads 165°F (74°C) and exterior has char marks. Remove and let rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.

While chicken rests, cook bacon in a large skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate to drain. If you prefer, bake bacon on a foil-lined sheet at 400°F (200°C) for 12–18 minutes until crisp.

Mince or grate the garlic clove very fine and place in a small bowl. Add mayonnaise, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth. Taste and adjust salt or lemon if desired. If you prefer a thinner spread, stir in up to 1 tsp water or more lemon juice.

Slice the tomato into 1/4-inch rounds. Lightly toast brioche buns: spread the softened butter on cut sides and toast on a hot skillet or grill face-down until golden, about 1–2 minutes.

Wash and spin-dry bibb lettuce leaves; pat dry with paper towel.

Spread about 1 heaping tablespoon of garlic mayo on the bottom half of each toasted brioche bun. Top each with 3–4 bibb leaves (layer to fit). Place sliced grilled chicken over the lettuce, dividing evenly between buns.

Lay 3 slices of crispy bacon across the chicken on each sandwich. Top bacon with 2–3 tomato slices (season tomato lightly with a pinch of salt and pepper if desired). Add pickle slices and a few drops of hot sauce if using.

Spread a little garlic mayo on the top bun and place over the sandwich. Press gently, cut in half if desired, and serve immediately.