Spicy Grilled Chicken Sandwich
This magnificent sandwich is made with grilled, bacon-wrapped, and marinated chicken breast, tomatoes, arugula, a schmear of mayo, and a squishy bun.
Ingredients
- 2 boneless, skinless chicken breasts (or substitute 4 thin chicken cutlets)
- 2 large red chiles, such as jalapeno or Fresno, seeded and chopped
- 2 garlic cloves, chopped
- 1 handful fresh flat-leaf parsley leaves, roughly chopped
- 3 tablespoons olive oil
- Table salt
- 4 strips of bacon
- 4 soft bread rolls or hamburger buns
- Mayonnaise, to serve
- 2 large handfuls baby arugula
- 2 tomatoes, thinly sliced
Instructions
- If using full size chicken breasts, lay the chicken on a clean cutting board. Gently press the palm of your hand on the chicken and use a sharp knife to slice it horizontally into 2 thinner pieces of uniform thickness. Place the chicken in a medium bowl.
- In a small food processor, combine the chiles, garlic, and parsley. Add the olive oil and whiz until the mixture is finely chopped and flecked through the oil, 2 to 4 minutes.
- Tip the marinade into the bowl with the chicken and toss together with your hands. Cover and refrigerate for at least 6 hours, or overnight.
- Just before cooking, season each piece of chicken lightly with salt, and wrap in a slice of bacon.
- Prepare a gas or charcoal grill for medium-high heat.
- Lay the chicken on the grill and cook until it releases easily from the grill, about 8 minutes. Turn and cook until the chicken is cooked through to an internal temperature of 165°F (74°C) and the bacon has crisped, 4 to 6 minutes more.
- Top the rolls with mayonnaise, the chicken, arugula, and tomato.
Nutrition
Serving: 1portion | Calories: 520kcal | Carbohydrates: 27g | Protein: 35g | Fat: 30g | Saturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 592mg | Fiber: 2g | Sugar: 6g