Grilled Chicken Club Recipe

Pound and Marinate

If the chicken breasts are thick, place each between plastic wrap and pound to an even thickness (about 0.5–0.75 in). This ensures even cooking.

In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp garlic powder, 0.5 tsp ground cumin, 1 tsp kosher salt and 0.5 tsp black pepper to make the marinade.

Brush or toss the chicken breasts in the marinade until evenly coated. Cover and refrigerate for at least 20 minutes, up to 2 hours. Remove from fridge 15 minutes before grilling to come closer to room temperature.

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

Grill the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let rest 5 minutes, then slice each breast into 3–4 strips for sandwich assembly.

While the chicken is marinating or resting, combine 0.5 cup mayonnaise, 2 tsp sriracha, 1 tsp lime juice, 0.25 tsp smoked hot paprika (or a pinch cayenne), and 0.125 tsp salt in a small bowl. Stir until smooth. Taste and adjust heat or sweetness (add up to 1 tsp honey if you want to temper the heat). Refrigerate until ready to use.

In a skillet over medium heat, cook 6 slices smoky bacon until crisp, 6–10 minutes, turning occasionally. Transfer to paper towel-lined plate to drain. Chop or leave whole as preferred.

Lightly butter one side of each of the 4 bread slices (about 1/4 tbs per slice). Toast the buttered side down in a clean skillet over medium heat until golden and crisp, about 1.5–2 minutes per side. Alternatively, grill the bread on the grill for 30–45 seconds per side.

Spread a generous tablespoon of spicy mayo on the untoasted side of each bottom slice of bread (reserve a little for the top if desired).

On two bottom slices, layer: lettuce leaf(s), 3–4 slices of grilled chicken (arranged to cover bread), 3 slices of aged cheddar, 3 slices of smoky bacon (or 2 if stacking), and 3–4 pickle slices. Add 2–3 tomato slices on the other sandwich if using larger tomatoes; season tomato lightly with a pinch of salt and pepper.

Spread a thin layer of spicy mayo on the tops of the remaining bread slices, place them mayo-side down to close each sandwich.

If you like the cheese slightly melted, return assembled sandwiches to a clean skillet over low heat and press with a spatula; cover briefly 1–2 minutes until cheddar softens.

Slice each sandwich in half on the diagonal and serve immediately with extra pickles on the side.