Grilled Chicken Sandwich

Instructions

1. 1.

   Place 1 chicken breast in a resealable plastic bag or between 2 pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.

2. 2.

   If making a wet brine, dissolve 1/3 cup (80g) kosher salt and the 1/4 cup (55g) sugar in a medium bowl in 2 quarts (1.9L) water. Place chicken breasts in brine and refrigerate for 30 minutes. If making a dry brine, set a wire rack over a rimmed baking sheet and arrange chicken breasts on it. Sprinkle generously all over with salt on both sides, then refrigerate, uncovered, for 30 minutes.

3. 3.

   Meanwhile, combine avocado, jalapeño, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in a blender and purée until a smooth, creamy sauce forms. Season green sauce with salt.

4. 4.

   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover the grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.

5. 5.

   Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.

6. 6.

   Place bacon in between hot and cool sides of the grill and cook, turning occasionally, until the surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.

7. 7.

   While bacon cooks, place chicken over the hot side of the grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over the top side of chicken. Continue to cook until the second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on the second side of chicken, flip once more, and cook until chicken registers 150°F (66°C) (or 160°F (71°C) if you really want to stick to FDA guidelines) on an instant-read thermometer inserted into the center of the breast. If chicken browns too much before it reaches 150°F, move to the cool side of the grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5 to 10 minutes.

8. 8.

   Place bun halves on the hot side of the grill, cut-sides down, and cook until lightly toasted.

9. 9.

   Spread 1 1/2 tablespoons of mayonnaise on the cut side of each bun half. Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 chicken breast, 3 bacon pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.