Spring is doing its usual hide and seek routine this year, which is no surprise for Colorado.
The past few weeks have brought cold and snow, but this week is starting off much nicer. After being cooped up for the last month due to COVID, everyone is eager to get outside. And that’s how this recipe came to life—the unmistakable and glorious smell of grilling in the air…
I once saw a burger recipe that included potato chips and thought I’d try it with grilled chicken. The result did not disappoint. The added texture to the sandwich was unforgettable, and I’ll definitely be making this again soon.
Ultimate Grilled Chicken Sandwich
Grilled Chicken with a Crunch: Elevate Your Sandwich Game
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Servings: 4 servings
Ingredients
- 2 whole boneless, skinless chicken breasts
- 1/2 C honey mustard dressing (see note) we like Ken's brand
- 4 potato hamburger buns
- 4-6 leaves green leaf lettuce
- 1 whole fresh tomato, sliced to desired thickness
- 4 slices cheddar cheese
- kosher dill oval pickles
- kettle-style, salted potato chips (see note)
Instructions
- Trim any excess fat from each chicken breast, then place each piece between plastic wrap and pound until they reach a uniform thickness, about 1/2 inch. Cut each piece in half and place them in a ziplock bag with the honey mustard dressing. Marinate the chicken in the refrigerator for at least 30 minutes or overnight.
- If using a grill, lightly oil the grill grates with vegetable oil using a soft cloth. Light the grill and preheat it to medium-high with the cover closed for about 10 minutes.Alternatively, you can prepare a cast-iron skillet using the same method, but it will require less time to heat—around 3-5 minutes.
- Remove the chicken from the marinade and place it on the grill. Cook until the chicken is done, about 5-7 minutes per side, or less if the chicken has been pounded thinner. You want the chicken to reach a internal temperature of 165 °F .After flipping the chicken, brush the top with more honey mustard dressing.
- When the chicken is done, remove it from the grill and let it rest for 5 minutes while you prepare your toppings.
- Start assembling the sandwiches by spreading mayo on both the top and bottom buns. Crush some potato chips and sprinkle them liberally over the mayo on the bottom bun. Top with grilled chicken, a drizzle or two of extra honey mustard dressing, cheese, lettuce, tomato, pickle, and the top bun. Serve immediately.
Notes
As an alternative to the honey mustard dressing, you can use your favorite BBQ sauce for a different flavor profile.
I recommend using kettle-style potato chips, either salted or flavored—BBQ or cheddar are favorites – to elevate the crunch in each sandwich. [My original recipe featured Cape Cod’s waffle chips, which provided the perfect texture, but sadly, they were discontinued].
