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Sep 5, 2013

Spiced Chicken BLT Sandwiches Recipe by Jamie Purviance

Rating: 5 stars

4 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 4 to 5 minutes

Grocery List

Fresh Produce

  • 8 leaves Bibb, butter, or Boston lettuce
  • 1 lemons
  • 2 tomatoes

Meat / Poultry / Seafood

  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 oz
  • 8 slices thick bacon

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • .5 tsp garlic powder
  • .25 tsp ground cayenne pepper
  • .5 tsp kosher salt
  • .25 tsp onion powder
  • 1 tsp paprika

Condiments

  • 1 tsp hot chili-garlic sauce, such as Sriracha
  • .5 cups mayonnaise

Other

  • 1 loaf dense artisan sourdough bread, each about 1 lb

Ingredients

Spices

  • 1 teaspoon paprika
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon ground cayenne pepper

  • 8 slices thick bacon
  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces
  • Extra-virgin olive oil
  • ⅓ cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot chili-garlic sauce, such as Sirracha, or to taste
  • 1 loaf (about 1 pound) dense artisan sourdough bread, cut into 8 slices, each about ¼ inch thick
  • 8 leaves Bibb lettuce
  • 2 medium ripe tomatoes, each cut crosswise into 4 slices about ¼ inch thick

Instructions

  1. In a small bowl combine the spice ingredients.

  2. In a large skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. 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 ¼-inch thickness. Brush the chicken strips on both sides with oil and season evenly with about 2 teaspoons of the spices.

  5. Add the mayonnaise, lemon juice, and hot chili-garlic sauce to the bowl with the remaining 1 teaspoon spice mixture and stir to combine.

  6. 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.

  7. 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.

4 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 7, 2013

Dennis M

Great Results and Easy

Made the sandwiches on the grill tonight. Our friends were also impressed. Great flavor and I did spice it up just a little with some garlic pepper and horse sauce, for the guys. Grilling the bread added to the flavor. I like quick and easy dinners.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Sep 8, 2013

Derek S

Toooooooo Salty!

We tried this recipe the day after it came out and we all found it much too salty. First you have to add 1 teaspoon of salt to the spices... then come the sriracha hot chili sauce which is salty and then you add bacon for a extra salt!

But this recipe has good beginnings however.... the grilled sourdough was a bit hit. And fileting and pounding the chicken breast halves till they are more uniform was an excellent idea.

I will make this recipe again but I will 1. Leave out the salt altogether and 2. Instead of hot chili sauce I'll use sweet chili sauce which is still a little tangy to add some friendlier flavours.

thanks for the recipe Weber... keep them coming!

D. Strong
Canada

Type of Griller

Intermediate

Would you recommend this recipe? YES

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