Smokin’ Recipe

Pound and Season

If chicken breasts are uneven thickness, place each between plastic wrap and lightly pound to about 3/4 inch thickness for even cooking.

In a shallow dish, combine 3 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken breasts and coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temperature 20 minutes before grilling).

Cook the Bacon

Preheat oven to 400°F (204°C). Arrange bacon slices on a wire rack set over a baking sheet and bake 12–18 minutes until crisp to your liking. Alternatively, cook in a skillet over medium heat, turning occasionally, until crisp. Transfer bacon to paper towels to drain and cool, then halve crosswise for serving.

Caramelize the Onion

While bacon cooks, thinly slice the yellow onion. In a medium skillet over medium heat, add 1 tbs butter and 1 tsp olive oil. Add the sliced onion, a pinch of salt and pepper, and cook, stirring occasionally, for 12–15 minutes until softened and lightly caramelized. Reduce heat if onions start to brown too quickly. Remove from heat and set aside.

Warm the Tomato Sauce

In a small saucepan, warm 1 cup tomato sauce over low heat for 3–4 minutes until just heated through. Taste and season with a pinch of salt and a grind of pepper if needed. Keep warm on very low heat while grilling the chicken.

Preheat Grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the marinated chicken breasts 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will depend on thickness. Remove chicken to a clean platter and let rest 3–5 minutes.

Top each rested chicken breast with about 2 tbs warmed tomato sauce, 2 slices of halved bacon (or the equivalent weight), 1/3 to 1/2 cup shredded cheddar-jack cheese, and a spoonful (about 2 tbs) of caramelized onions. Close the grill lid or place under a broiler for 1–2 minutes just until the cheese melts and becomes bubbly. Watch closely to avoid burning.

Make the Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp fresh lime juice, 1/2 tsp honey, 1/2 tsp minced garlic, 1/4 tsp smoked paprika (optional), and 1/4 tsp salt until smooth. Taste and adjust heat by adding more chipotle if desired. Transfer to a squeeze bottle or small bowl for drizzling.

Drizzle each assembled chicken breast with about 1 to 1.5 tbs chipotle aioli (or to taste). Sprinkle with chopped fresh cilantro and serve with a lime wedge alongside to squeeze over the dish. Serve immediately.

Leftovers: refrigerate chicken and sauce separately in airtight containers for up to 3 days. Reheat gently in a 325°F oven until warmed through; add fresh aioli before serving.