Cowboy Style Grilled Chicken Sandwich
This Cowboy Style Grilled Chicken Sandwich is a mouthwatering combination of tender chicken, crispy bacon, crunchy onion rings, tangy BBQ sauce, and fresh lettuce, all served on a perfectly toasted bun. It is a hearty and flavorful sandwich that is sure to satisfy your taste buds.
Ingredients
- Chicken and BBQ Sauce
- 6 boneless skinless chicken breasts
- 3 tablespoons Hey Grill Hey Sweet BBQ Rub
- 2 cups Hey Grill Hey Everything BBQ Sauce
- 6 slices medium cheddar cheese
- ¼ cup pickled jalapeños
- 4 leaves butter lettuce
- Maple Peppered Bacon
- 12 slices peppered bacon
- ¼ cup maple syrup
- Buttermilk Breaded Onion Rings
- 6 cups vegetable oil
- 2 whole sweet onions cut into ½-inch rings
- 2 cups flour
- 2 cups buttermilk
- 2 teaspoons seasoned salt
- 2 teaspoons smoked paprika
- Sandwich Buns
- 6 sandwich buns
Instructions
- Preheat the Grill
- Begin by preheating your grill to 450°F. Set up a two-zone cooking area by arranging one side with direct flame heat and the other side without flames.
- Grill the Chicken
- Season the chicken breasts evenly with the Hey Grill Hey Sweet BBQ Rub. Place them on the indirect side of the grill, cover, and cook for 5-10 minutes per side until the internal temperature reaches 145°F.
- Baste and Finish Grilling the Chicken
- Once the chicken is cooked on the indirect heat, brush it with 1 cup of BBQ sauce (or your preferred BBQ sauce) on all sides. Move the chicken to the direct heat side of the grill, cooking for 2-3 minutes per side until the internal temperature hits 160°F.
- Grill the Bacon
- As the chicken grills, arrange the peppered bacon slices on the indirect heat side of the grill. Brush with maple syrup and cook for 2-3 minutes per side, then set aside on a plate.
- Add the Cheese and Finalize the Chicken
- Top each chicken breast with a slice of medium cheddar cheese and cook for an additional 2-3 minutes or until the chicken reaches an internal temperature of 165°F.
- Toast the Buns
- Lightly toast the sandwich buns on direct heat for 1-2 minutes until golden and crisp, then remove them and set aside for assembly.
- Prepare the Onion Rings
- Heat vegetable oil in a large Dutch oven over medium-high heat to about 350°F. While the oil heats, prepare the onion rings. In a zip-top bag, combine flour, seasoned salt, and smoked paprika. Pour buttermilk into a separate zip-top bag. Working in batches, place the onion rings into the flour mixture to coat, then dip them in buttermilk, and return them to the flour mixture for another coat.
- Fry the Onion Rings
- Fry the prepared onion rings in the hot oil for 3-4 minutes or until golden brown and crispy. Remove the fried onion rings and let them drain on a paper towel, lightly sprinkling with salt. Set them aside for sandwich assembly.
- Assemble the Sandwiches
- To assemble, place a leaf of butter lettuce on the bottom of each toasted bun. Add a grilled chicken breast, then layer with two slices of maple-peppered bacon, 2-3 onion rings, a few pickled jalapeños, and a generous drizzle of BBQ sauce. Top with the other half of the bun and serve immediately.