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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 People
Course: Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the Grill
  2. 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.
  3. Grill the Chicken
  4. 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.
  5. Baste and Finish Grilling the Chicken
  6. 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.
  7. Grill the Bacon
  8. 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.
  9. Add the Cheese and Finalize the Chicken
  10. 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.
  11. Toast the Buns
  12. Lightly toast the sandwich buns on direct heat for 1-2 minutes until golden and crisp, then remove them and set aside for assembly.
  13. Prepare the Onion Rings
  14. 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.
  15. Fry the Onion Rings
  16. 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.
  17. Assemble the Sandwiches
  18. 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.