Sweet and Spicy Grilled Chicken Sandwiches

Posted in: Hot Sauce Recipes
Posted by: Pete May 23, 2015
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Ingredients:

For the Brine

2 quarts cold water
1/3 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
4 skinless, boneless chicken breasts

For the Barbecue Glaze

3/4 cup Melida’s Jalapeno Ketchup, or Habanero, or Jolokia
1/4 cup apple juice
1/4 cup cider vinegar
3 tablespoons Hatch Chile Jalapeno Jam
2 tablespoons maple syrup
2 tablespoons Heavenly Jalapeno Honey
2 tablespoons dark brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire Sauce
1 tablespoon Squire Morgan’s Volcano Sauce-Hot
1 teaspoon salt
1/2 teaspoon Dave’s Ancho Powder
1/2 teaspoon garlic powder

For the Bacon Rub

1 tablespoons sugar
1 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon Dave’s Ancho Powder
6 slices thick cut bacon
4 slices provolone cheese
4 potato rolls
2 tablespoons butter, softened
2 roma tomatoes, sliced into 1/4-inch rounds
1 red onion, thinly sliced
4 leaves red leaf lettuce, washed and dried
Type of fire:two-zone indirect
Grill heat:medium-high

Instructions:

Place one chicken breast in a resealable plastic bag or between two 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.
To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill.
To make the glaze: Whisk together Melida’s Jalapeno Ketchup, or Habanero, or Jolokia, apple juice, cider vinegar, Hatch Chile Jalapeno Jam, maple syrup, Heavenly Jalapeno Honey, dark brown sugar, molasses, Worcestershire sauce, Squire Morgan’s Volcano Sauce-Hot , salt, Dave’s Ancho Powder , and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat.
To make the bacon rub: Mix together sugar, chili powder, cumin, and Dave’s Ancho Powder in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side.

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. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half.
Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes.
Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.