Grilled Chicken Bundle Recipe

Prepare and marinate chicken

Pound or butterfly 4 chicken breasts to even thickness (about 1/2 inch). In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 30 minutes (up to 4 hours) to let flavors penetrate.

Grill the chicken

Preheat grill to medium-high (about 400°F/200°C). Brush the grill grates with 1 tbs olive oil. Remove chicken from marinade and let excess drip off. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges have good char. Transfer to a plate and tent with foil; rest 5 minutes before slicing thinly for sandwiches.

While chicken marinates or rests, make the sauce. In a small saucepan combine 1 cup ketchup, 2 tbs apple cider vinegar, 3 tbs honey, 1 tbs brown sugar, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Whisk to combine and bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, 6–8 minutes until slightly thickened. Taste and adjust sweetness or acidity if desired. Keep warm or cool to room temperature for serving.

Split the multigrain buns and butter the cut sides with the softened butter. Place buttered buns cut-side down on a hot skillet or grill for 1–2 minutes until golden and toasted. If you prefer melted cheese, place a Colby-Jack slice on each toasted bottom bun and briefly return to the grill or oven (about 30–60 seconds) until the cheese begins to melt.

Cook bacon

In a skillet over medium heat, cook 8 slices applewood-smoked bacon, turning occasionally, until crisp (6–10 minutes). Transfer to a paper towel–lined plate to drain. Reserve a little bacon fat if desired for extra flavor on the buns.

Prepare lettuce and tomato

Core and slice 2 tomatoes into 8 even slices. Season tomato slices lightly with 1/2 tsp salt and 1/2 tsp black pepper. Select 2 leaves of lettuce per sandwich (8 leaves total), pat dry.

Assemble sandwiches: spread about 1–2 tbs honey roasted BBQ sauce onto each bottom bun (adjust to taste). Place melted Colby-Jack (if used) or a slice directly on the bun, top with 1 grilled chicken breast (or equivalent sliced chicken), 2 slices of cooked bacon, 2 lettuce leaves, and 2 tomato slices. Drizzle an additional 1 tbs BBQ sauce over the chicken if desired. Top with bun crown and press gently.

Serve: Cut each sandwich in half if desired and serve warm. Leftover sauce can be refrigerated up to 1 week; leftover chicken keeps 3–4 days refrigerated.