Smoky Grilled Chicken and Bacon Sandwich

Name: Smoky Grilled Chicken and Bacon Sandwich
Yield: 4
Cuisine: American
Ingredients: 0 pieces Chicken Marinade (Chicken Marinade); 1 cup Dark Mexican Beer (1 cup dark Mexican beer (I used Negro Modelo)); 2 tbsp Sesame Oil (2 tablespoons sesame seed oil); 1 tbsp Garlic (1 tablespoon minced garlic (this was approximately 3 large cloves)); 1 tsp Oregano (1 teaspoon oregano (dried)); 1 ¼ tsp Kosher Salt (1 teaspoon kosher salt + 1/4 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); ¼ tsp Cayenne Pepper (1/4 teaspoon ground cayenne pepper); 4 pieces Chicken Thigh (4 large or 6 small boneless skinless chicken thighs — up to 6); 0 pieces Beer Cheese Sauce (Beer Cheese Sauce); 2 tbsp Bacon Fat (2 tablespoons reserved bacon fat); ¼ cup Sweet Onion (1/4 cup sweet onion (minced)); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); ½ cup Pale Ale (1/2 cup pale ale craft brew (I used Sierra Nevada)); ½ tsp Smoked Paprika (1/2 teaspoon smoked paprika); 0.13 tsp White Pepper (1/8 teaspoon white pepper); ½ cup Chicken Broth (1/2 cup chicken stock); 1 cup Mild Cheddar Cheese (1 cup mild cheddar cheese (shredded)); 1 tbsp Jalapeño (1 tablespoon roasted jalapeno (diced (this added great flavor, with very little heat))); ¼ cup Half And Half (1/4 cup half and half); 1 tsp Worcestershire Sauce (1 teaspoon worcestershire); 8 pieces Hickory Smoked Bacon (8 strips of hickory smoked bacon (buy the good stuff, this is worth it.)); 4 slices Tomato (4 thick slices of tomato (optional)) — optional; 0 pieces Lettuce (Lettuce (optional)) — optional; 4 pieces Rolls (4 rolls)

Smoky grilled chicken thigh sandwich with bacon and a homemade beer cheese sauce, served on a toasted roll.

American

Servings4

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Halal

Ingredients

For 4 servings

Chicken Marinade0 pieces · Chicken Marinade
Dark Mexican Beer1 cup · 1 cup dark Mexican beer (I used Negro Modelo)
Sesame Oil2 tbsp · 2 tablespoons sesame seed oil
Garlic1 tbsp · 1 tablespoon minced garlic (this was approximately 3 large cloves)
Oregano1 tsp · 1 teaspoon oregano (dried)
Kosher Salt1 ¼ tsp · 1 teaspoon kosher salt + 1/4 teaspoon kosher salt
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Cayenne Pepper¼ tsp · 1/4 teaspoon ground cayenne pepper
Chicken Thigh4 pieces · 4 large or 6 small boneless skinless chicken thighs — up to 6
Beer Cheese Sauce0 pieces · Beer Cheese Sauce
Bacon Fat2 tbsp · 2 tablespoons reserved bacon fat
Sweet Onion¼ cup · 1/4 cup sweet onion (minced)
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Pale Ale½ cup · 1/2 cup pale ale craft brew (I used Sierra Nevada)
Smoked Paprika½ tsp · 1/2 teaspoon smoked paprika
White Pepper0.13 tsp · 1/8 teaspoon white pepper
Chicken Broth½ cup · 1/2 cup chicken stock
Mild Cheddar Cheese1 cup · 1 cup mild cheddar cheese (shredded)
Jalapeño1 tbsp · 1 tablespoon roasted jalapeno (diced (this added great flavor, with very little heat))
Half And Half¼ cup · 1/4 cup half and half
Worcestershire Sauce1 tsp · 1 teaspoon worcestershire
Hickory Smoked Bacon8 pieces · 8 strips of hickory smoked bacon (buy the good stuff, this is worth it.)
Tomato4 slices · 4 thick slices of tomato (optional) · optional
Lettuce0 pieces · Lettuce (optional) · optional
Rolls4 pieces · 4 rolls

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Steps

1Mix the marinade and add the chicken. Let this marinate in the refrigerator for 18-24 hours. Allow this to rest on the counter-top for at least an hour to warm slightly before grilling.
2Cook the bacon, drain on paper towels and set aside. Reserve 3 tablespoons of the bacon grease.
3Sear the jalapeño on the grill until blackened. I cut the pepper in half, so that it would lay flat on the grill. Place the blackened pepper in a zip close bag and close tightly. After 5 minutes, you should be able to run off the blackened portions and discard that and the seeds. Finely dice the rest of the pepper.
4In a small saute pan over medium heat, warm the bacon grease and saute the onion with it until it just starts to turn tender, about 3-5 minutes. Add the flour and whisk constantly until the sauce thickens. This should only take a few minutes.
5Add the smoked paprika, white pepper and salt. Whisk in the beer. For a moment it will look like your sauce fell apart, but keep stirring constantly for another minute or so and it will smooth out again. Add the chicken stock and keep stirring.
6Bring to a very low simmer and slowly add the cheese in small amounts at a time. Add the jalapeno, half and half and worcestershire sauce. Cover and keep warm over low heat. Stirring occasionally to maintain consistency.
7Remove the chicken from the marinade and grill directly over medium high heat (400 degrees) for 6 minutes a side or until it reaches an internal temperature of 170 degrees. Remove chicken from the grill. Butter and toast the insides of your rolls.
8Build each sandwich with a thigh, two pieces of bacon, cheese sauce, lettuce, and tomato if desired. Enjoy!