Your Grilled Chicken Sandwich Doesn't Have to Suck

Tired of dry, lifeless chicken sandwiches? Us too.

So, it's time to revolutionize your grilled chicken game so you can become the king of the grilled chicken sandwich.

Our quick-fast-and-in-a-hurry tips for bomb-ass Chicken Breast sammys:

• Prep Like a Rockstar: Buy fresh if possible. Frozen is kind of a pain and I've found that they can hide some fat and junk. Trim the fat, tendons, and connective tissue. Start with a bold marinade to add some screamin' flavor. [See what's in stock] Want to make your own? Think about a mix of bourbon, smoked paprika, and a hint of honey... a little oil, a little vinegar  to get those taste buds headbanging. Let your chicken soak in this mix for at least a few hours (overnight for the die-hards) to ensure every bite is a "hell yeah" experience.

• Full Throttle Flat Out: Get those chicken breasts to an even thickness by gently pounding them out. Not only does it tenderize, but it also ensures each piece cooks evenly and quickly, keeping the spotlight on juiciness. To save a mess, toss them inside of ziplock bag, one-by-one and play the drum intro to "In the Air Tonight" on them.
  
  Toss some seasoning on these bad boys before they hit the flame to really call your shot, like Babe Ruth of the grill game. We have a TON of options and the reality is -- they're all awesome. [Pick Your Destiny] ...

• Grill Marks Are Tattoos for Meat: Heat your grill to a medium-high heat and don’t shy away from those grill marks. They're the badges of honor that show your chicken has danced with the flames. Aim for a char that adds texture and a smoky tattoo - WITHOUT turning them into rubber. The marinade will help that one, for sure.

• Dress to Impress: We take our chicken breasts to 165 degrees. Once grilled to perfection, let the chicken rest before slicing it against the grain for maximum tenderness. Then, layer it on a toasted artisan bun and dress it up with a badass BBQ sauce [Hey, I know a few of those...], a slice of sharp cheddar, crispy bacon, and maybe even a ring of grilled pineapple if you're feeling froggy. 

If you want to see how we do it... read on:

The Ultimate CIDERMILL Chicken Sandwich Recipe

Ingredients:

• Chicken breasts
• Bacon slices, bacon is bacon, ya know?
• Onions, carmelize 'em
• Slaw
• CHEATCODE INGREDIENT: Apple slices, thin and crisp for a tart crunch
• ADIRONDACK SMOKE rub
• CIDERMILL BBQ Sauce
• Your favorite sandwich bread- toast that bad boy though

The Process:

1. Prep Your Chicken: Start by giving those chicken a generous coat of ADIRONDACK SMOKE seasoning and a quick CIDERMILL BBQ Sauce bath. Let them marinate for a bit to soak up all those delicious flavors.

2. Grill: Heat your grill and place the chicken on. Now, let's talk about getting that perfect char. Keep an eye on them and turn them occasionally until they’re beautifully charred on the outside- that char is flavor gold! 

3. Caramelize with CIDERMILL: Before those chicken is done, give them another brush with CIDERMILL. Let the sauce caramelize for that extra depth of flavor. A final dash of CIDERMILL on the sandwich itself will have you game-ready.

4. Sautéed Onions & Crispy Bacon: While your chicken is grilling, sauté your onions until they’re golden and sweet. Fry up your bacon slices until crispy. Sautéed onions and bacon make everything better....literally everything.

5. The Build: Toast your bread slices because only savages eat non-toasted bread with their grilled chicken sandwiches. On the bottom slice, layer your succulent grilled chicken, followed by a slice of cheddar cheese (let the heat melt it slightly), crispy bacon, sautéed onions, slaw, and thin apple slices for that final, tart crunch.

6. The Finishing Touch: Cap it off with the top slice of bread, but add another brush of CIDERMILL BBQ Sauce inside for good measure. Then devour!

There you go, a grilled chicken sandwich that's far from sucky. It’s succulent, packed with flavors that will make you want a second sandwich. So, fire up that grill, and get to it.