Ingredients
- 4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
- 2 quarts cold water
- Kosher salt, plus more for seasoning
- 1/4 cup (55g) sugar (if making a wet brine)
- 1/4 small avocado, diced (about 1/3 cup)
- 1/2 large jalapeño, roughly chopped (about 2 tablespoons)
- 1/4 cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
- 5 tablespoons vegetable oil, divided
- 2 tablespoons water
- 1 tablespoon fresh lime juice, from 1 lime
- Freshly ground black pepper
- 6 slices thick cut bacon, halved
- 4 soft white sesame burger buns, split
- 3/4 cup mayonnaise
- 1 cup crushed ruffled potato chips
- 1 cup shredded iceberg lettuce
- Four (1/4-inch-thick) slices tomato
Directions
- Preheat the grill to medium-high heat.
- Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.
- Remove chicken breasts from marinade; discard marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.
- For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper. Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.
