- 4 Boneless / Skinless Chicken Breasts
- 2 Quarts Cold Water
- 1/3 Cup Kosher Salt
- 1/4 Cup Sugar
- 1 Small Avocado
- 4 Heaped Tbsp. of Chopped Jalapenos
- 1/2 Cup Rough Chopped Cilantro
- 8 Tbsp. Olive Oil
- 2 Tbsp. Lime Juice
- 4 Slices of Bacon
- 4 Potato Buns
- 1.5 Cup Mayonnaise
Pound / buttery-fly the chicken breasts to 3/4 in. thick.
In a gallon plastic bag, mix together the the water, salt, and sugar until the solids are dissolved.
Add chicken breasts and refrigerate for 30 minutes.
Meanwhile, combine avocado, jalapeño, cilantro, 6 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms.
Season green sauce with salt.
- Pre-heat grill on high.
Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.
Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
While bacon cooks, place chicken over hot side of grill and cook until well browned, 3 minutes.
Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken. Continue to cook until second side is browned (another 2-3 minutes).
Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F on an instant read thermometer inserted into the center of breast.
Remove chicken from grill, let rest for 5 to 10 minutes.
Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half.
pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.