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Blackened chicken club
Blackened chicken club

Blackened Chicken and Guacamole Club

  , ,

February 19, 2016

This mouthwatering recipe come to us from Nate with White Thunder BBQ. This is a perfect way to utilize the GrateGriddle or simply flip over your GrillGrates and cook on the back side. Be sure to check out Nate’s very well put together video instructional following the recipe. Warning! Do not watch on an empty stomach. We made the mistake and were headed to the fridge immediately.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2 sandwiches

Ingredients

4 pieces of cooked bacon

2 chicken breasts, tenderloins removed

2-3 T blackening seasoning

2 nice leaves of Boston Lettuce (Bibb or Butter Lettuce)

4 pieces Swiss Cheese

1 cup Guacamole (or fresh avocado)

2 Brioche Rolls, sliced in half

Directions

1Partially butterfly the chicken breast.

2Place plastic wrap over chicken and pound to 1/4 inch thick.

3Season both sides of chicken liberally with blackened seasoning.

Grill Set Up:

1Invert two GrillGrate panels so that the flat side is up and set from to med-high heat or 500 at the grate surface.

2Lightly oil the grates immediately before placing the chicken. Cook chicken 3-4 minutes per side (it may be helpful to use a grill press to create more contact with the grates to create more of a blackening effect)

3After flipping the chicken, toast the buns and put the cheese on the cooked side of the chicken to melt. Cook to an internal temp of at least 165F. Remove from grill

Sandwich Assembly:

1Bottom bun, 1 leaf butter lettuce, blackened chicken, 2 pieces of bacon, top bun with a liberal application of guacamole.

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