texas grilled chicken sandwich • a whiskwell table recipe •
Grilled Chicken Elements
4 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness)
3 tablespoons whiskwell™ Texas Pecan Oil
2 tablespoons fresh lime juice
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh cilantro (optional)
4 slices pepper jack cheese
4 brioche or sourdough buns, lightly toasted
1 avocado, sliced
1 medium tomato, sliced
4 leaves green leaf lettuce
2 tablespoons mayonnaise or vegan mayonnaise
1 tablespoon Texas Pecan Oil (for toasting buns or drizzling)
Directions
IN A MIXING BOWL, whisk together the pecan oil, lime juice, smoked paprika, cumin, chili powder, sea salt, and black pepper; add the chicken breasts and toss to coat well.
COVER AND MARINATE at least 30 minutes (or up to 8 hours in the refrigerator) for maximum tenderness and flavor.
PREHEAT GRILL to medium-high heat (about 400°F / 200°C); lightly oil the grates with pecan oil.
GRILL CHICKEN 5–6 minutes per side or until internal temperature reaches 165°F / 74°C; add cheese slices during the last minute to melt slightly.
BRUSH BUNS with pecan oil and toast on the grill until golden.
ASSEMBLE SANDWICHES: Spread mayonnaise on buns; layer lettuce, grilled chicken with melted cheese, tomato slices, and avocado. Drizzle a touch more pecan oil over the top before serving.
