Grilled Chicken Club Recipe

Pound and Marinate

If chicken breasts are uneven, place each between two pieces of plastic wrap and gently pound to an even 3/4-inch thickness. In a small bowl whisk together olive oil, lemon juice, minced garlic, smoked paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Place the chicken in a shallow dish or zip-top bag and pour marinade over. Turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours (remove 20 minutes before grilling if refrigerated).

Preheat Grill

Preheat an outdoor grill or grill pan to medium-high (about 400–425°F / 200–220°C). Oil the grates lightly.

Grill

Remove chicken from marinade and shake off excess. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and grill marks form. Transfer to a plate, tent loosely with foil and rest 5 minutes, then slice on a slight diagonal into 1/4- to 1/2-inch thick slices for the sandwich.

While chicken grills, cook honey-cured bacon in a skillet over medium heat for 3–5 minutes per side until crisp. Transfer bacon to a paper-towel-lined plate to drain. If you prefer extra crisp, bake at 400°F (200°C) on a rimmed sheet for 12–15 minutes, then drain.

Butter one side of each brioche slice with the unsalted butter. Toast buttered side down on a griddle or skillet over medium heat 1–2 minutes per side until golden and warmed, or toast in a toaster/oven until lightly browned. Keep warm.

While resting chicken, slice the tomato into 1/4-inch slices and season lightly with a pinch of salt and pepper. Wash and pat dry the lettuce leaves. If using cheese, have slices ready to add to the sandwich; you may melt cheese onto the hot chicken for 30–60 seconds on the grill if desired.

Lay out four slices of toasted brioche. Spread about 1 tablespoon ranch dressing on the inside of two bottom slices (adjust to taste). Arrange 3 leaf lettuce leaves over the dressing, then place 3–4 slices grilled chicken per sandwich (or divide evenly). Top chicken with 3 slices of honey-cured bacon per sandwich, then 2 tomato slices, and one slice of cheese (if using). Drizzle another 1 tablespoon ranch over the tomato, season lightly with black pepper to taste, and cap with the remaining brioche slices, toasted side out.

Cut each sandwich in half on the diagonal, secure with toothpicks if desired, and serve immediately.