Brined Chicken Breast Sandwich with Grilled Sweet Bacon Recipe

BY: Richard Wachtel
Published: January 4, 2013


With the NFL Wildcard playoffs now only a couple more hours away and I am on this poultry kick I wanted to find a great grilling and barbecue recipe to share.

I was looking through my many barbecue cookbooks and I found this great recipe thanks to my friends at Kingsford charcoal that I thought that I figured that I share with you.  If you try this recipe you can use our brand new comment system below and upload a photo to this post! We would love to see pictures!!

 

Brined Chicken Breast Sandwich with Grilled Sweet Bacon

 
Author: Chris Lilly
Ingredients
  • 6 boneless chicken breasts
  • 9 slices thick cut bacon
  • 6 Provolone cheese slices
  • 6 Kaiser tolls
  • 3 tablespoons butter
  • 2 tomatoes, sliced
  • 1 onion, sliced
  • 6 lettuce leaves
  • Chicken Brine
  • 1/4 cup salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 quart warm water
  • Chicken Glaze
  • 3/4 cup granulated sugar
  • 1/4 cup apple juice
  • 1/4 cup white vinegar
  • 2 tablespoons black cherry juice
  • 1/2 cup maple syrup
  • 3 tablespoons red pepper jelly
  • 3/4 cup KC Masterpiece Barbecue Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • Bacon Rub
  • 2 tablespoons sugar
  • 1 1/2 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
Instructions
  1. Create chicken brine by combining salt, granulated sugar, brown sugar, garlic powder and black pepper in a Glad Food Storage Zipper Gallon bag. Pour 1 quart warm water into the bag seal and shake the bag until the sugar dissolves. Refrigerate until the liquid cools, then place the chicken breasts into the plastic bag and return to the refrigerator for 30 minutes.
  2. While the chicken brines, create the chicken glaze by combining the sugar, apple juice, white vinegar, black cherry juice, maple sugar, KC Masterpiece Barbecue Sauce, Worcestershire sauce and salt in a sauce pan and simmer for 15 minutes.
  3. Preheat the grill using Kingsford charcoal until the internal temperature reaches 400 degrees Fahrenheit.
  4. While the grill preheats, mix the bacon rub ingredients in a small bowl and season the bacon liberally. Place the bacon over direct heat and cook for 1 minute on each side or until the bacon is a charred and brown. Remove the chicken breasts from the brine and cook over direct heat or 3 minutes on each side. Paint both sides of the chicken the sauce mixture, and place back on the grill for 1 minute on each or until the internal temperature reaches 160 degrees fahrenheit. Place a slice of Provolone on each chicken breast for the last minute of cooking.
  5. Lightly butter the face of the Kaiser rolls and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted. Place chicken and bacon on the bun, then add tomato, onion and lettuce as well as our favorite condiments.
 

 

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Richard Wachtel

Richard Wachtel

Editor and Chef and Founder at Grilling with Rich
Born and raised in Long Island, New York Richard Wachtel has developed a passion for all things about barbecue and grilling and sharing this love with the world through social media, digital marketing and blogging about his cooking adventures on his website www.GrillingWithRich.com. Richard has interviewed the top names in barbecue and grilling such as four-time BBQ Grand World Champion Chris Lilly, and other world class pitmasters such as Myron Mixon, Melissa Cookston, and Tuffy Stone... just to name a few. In addition, GrillingwithRich.com has become a BBQ authority for media outlets and has been citied in many online publications such as: Yahoo News, Freinds Eat.com and USA Today’s Men’s Health. Rich lives just outside the nation's capital in Virginia with his wife, and #1 tastetester - his beagle, Cooper.
Richard Wachtel

@grillingwrich

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