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Spiced Chicken BLT Sandwiches

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    4 to 5 min.

Ingredients
Instructions

the Ingredients

20151023095401 Row Poultry 45

Spices

  • Completed step 1 teaspoon paprika
  • Completed step ¾ teaspoon freshly ground black pepper
  • Completed step ½ teaspoon kosher salt
  • Completed step ½ teaspoon garlic powder
  • Completed step ¼ teaspoon onion powder
  • Completed step ⅛ teaspoon ground cayenne pepper
 
  • Completed step 8 slices thick-cut bacon
  • Completed step 4 boneless, skinless chicken breast halves (without tenders), each about 170 grams
  • Completed step Extra-virgin olive oil
  • Completed step 80 milliliters mayonnaise
  • Completed step 2 teaspoons fresh lemon juice
  • Completed step 1 teaspoon hot chili-garlic sauce, such as Sriracha, or to taste
  • Completed step 1 loaf dense artisan sourdough bread, about 445 grams, cut into 8 slices each about 6 millimeters thick
  • Completed step 8 leaves Bibb lettuce
  • Completed step 8 slices ripe tomatoes, each about 6 millimeters thick

Instructions

  • In a small bowl combine the spice ingredients.
  • In a large skillet over medium heat on the stove, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels.
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Cut each chicken breast lengthwise in half, creating two long strips. One at a time, place each strip, smooth side down, between two sheets of plastic wrap and, using a meat mallet or a rolling pin, pound to an even 6-millimeter thickness. Brush the chicken strips on both sides with oil and season evenly with about 2 teaspoons of the spices.
  • Add the mayonnaise, lemon juice, and hot chili-garlic sauce to the bowl with the remaining 1 teaspoon spice mixture and stir to combine.
  • Brush the cooking grates clean. Grill the chicken strips over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 4 to 5 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once.
    Brush the cooking grates clean. Grill the chicken strips over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 4 to 5 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once.
  • Spread the bread slices evenly with the spiced mayonnaise. Assemble each sandwich with two lettuce leaves, two tomato slices, two bacon strips, and two chicken strips. Serve right away.

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