Empty My Fridge
Chick-Fil-A Grilled Chicken Club made faster and better at home?
Ingredients
- Chicken breast2
- Garlic1 clove
- Lemon½ lemon
- Salta sprinkle + a pinch
- Mayonnaisea spoonful + 2 parts + 14 g + 2
- Thymea pinch
- Black peppera sprinkle + a few sprinkles
- Burger bun2
- Bacon2–4 slices
- Colby jack cheese2 slices
- Lettuce
- Tomato
- Pickled onion
- Barbecue Sauce2 parts
- Honey1 part
- Dijon mustard1 part
- Bbq sauce2
Instructions
- Butterfly the chicken breasts and cut each into two pieces, one slightly larger for the sandwich.
- Mix the chicken with mayonnaise, lemon zest, thyme, black pepper, salt and garlic until evenly coated.
- Sear the chicken in a medium-hot pan for 3 to 4 minutes per side until browned. Cook until the internal temperature reaches 150 to 155°F (68°C). Rest for 5 minutes.
- Cook the bacon slices while the chicken cooks.
- Stir the honey, Dijon, barbecue sauce, mayonnaise, black pepper and salt together in a small container. Refrigerate leftover sauce for other sandwiches and wraps.
- Toast the bun on the pan. Spread sauce on the bun, then add lettuce, tomato, pickled onions, chicken, bacon and Colby Jack cheese, with more sauce on top.
Summarized from Ethan Chlebowski's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoLemonChicken breastBaconLettuceBurger bun
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