You MUST Try This Grilled Chicken Sandwich!

You MUST Try This Grilled Chicken Sandwich! – In this video, I’ll show you how to make a mouthwatering Cast Iron Skillet Chicken Sandwich! Juicy marinated chicken, crispy bacon, fresh veggies, and toasted buns come together for the ultimate sandwich experience. Perfect for lunch, dinner, or any time you crave something delicious. Don’t miss this easy and flavorful recipe!

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all right folks listen I know why you’re here right today is really about the technique and how to make a you know the perfect you know grilled chicken sandwich right listen it’s super easy but I’m going to give you guys some tips so that it’ll look right right we don’t want to take one of these you know fat breasts like this and just do it right so I’m going to show you how to Butterfly how to put it in the inside actually this is going to end up being two so this is four Burgers right here now with that being said let’s get it okay so look you can see it’s not a whole lot of ingredients right listen sometime I tell you sometimes simple is you know is best right but this is going to be the key I got me a spicy mail this is a Sriracha mayil you know what I mean this is going to work and then we got you know as you can see we got bacon right I always like to use a thick you know the thick cut bacon now don’t forget the full ingredient list will be on my website smoking and Grilling with a.com and that’s wab.com now I’m going go ahead and start doing my bacon right I like to put bacon on mine if you ask me you know what I mean everything is better with bacon you know what I mean but I do understand some people don’t eat to the pork and listen if you go to Porter Road listen I don’t get nothing from them but Porter Road makes a beef bacon that is to die for I just don’t have any that’s not thow thr out I usually buy about we try to buy like 10 lbs at a time okay so look as you see we got our bacon going right now if you come over here to The Cutting Board these are our breasts right look how big these are these are nice but I’m going to show you how to cut them down now this is a grilled chicken sandwich right so check it out I can use this cast iron or I can use my Kettle grill or I can use my griddle top okay so look now this is what I want to show you you see how thick this is if we were to cook this on The Griddle or on the grill it doesn’t make a difference how you do it obviously I’m going be using my cast iron skillet right this part will be overcooked before this part is right so what we want to do is we want to Butterfly it so I’m going to start with this one right here since it’s over here on this Edge and I’m going to start from the bigger side this side over this way and I’m going to come in and go this way right so you see the way it’s shaped I’mma take it I just bring it over here so I can see it right then I just start cutting my bringing it this way right see how that is now I’m going to take the tip of my knife right and just and kind of like just start to open it up this part real simple doesn’t make a difference if you cut in and it don’t seem too you know like maybe it don’t look okay to you and you have to like move over that’s okay cuz ultimately we wanted it to be able to open up like this and get it flat right but I think we can get this a little bit more just like you see that right there right that’s butterfly this way when we put this on the grill all of this is about the same thickness and it’ll cook evenly without that folks you got to do a little work right so let’s come back to this bacon over here I don’t know about y’all I don’t want mine too crispy I like mine to be a little bit more pliable you know what I mean so I think I’m going to take a couple of these pieces out like those two pieces right there okay so once you got it butterfly you can see how big these are right I mean these are kind of big you know what I mean uh so look I’m going to go ahead and take my knife you know what I mean and I think I’m going to take this one here and I’m just going to cut this one in half let’s do it like this in actuality man that’s a big this is a Big Slice I’m going go ahead and cut it down this way right and so we have these two halves and then this one over here I probably won’t take off as much as that it’s going to tighten up once it hit that you know that pan right and so we’ll have this this is pretty much like about the same you know what I mean so even if we were doing it outside this will give us the grill Mark if we were looking we do that on like on a a grill with a grape you know what I mean but this the part I want to show you that’s going to be a little different for you guys look you see this right here we got Mayo we going to tenderize and right we’re going to tenderize and we going to marinate with just a little bit of this you know mayonnaise trust me folks for those you guys that been with me for a minute you know I don’t never steer you guys wrong and if you’re new read the comments and I’ll let you know now I’m going be using my a seasoning you see this right here if you get up on it and look at it closely it say it’s great for that poultry this right here is one of the level UPS I’m just going to take some of this mail right and I’m just going to work this in on both sides right I know some of y’all right now you thinking like ah AB I don’t eat mail trust me it’s just like everybody told me they don’t put mayo on their buns they only use butter but once you try it everybody comes back and be like AB that might even be better than butter you know what I mean uh just trust me folks I promise you I’m not going to steer you wrong then you apply a little bit of the seasoning to it just like you see folks another reason why we want a butterfly a big piece of uh you know meat like that no matter what it is you want to get some seasoning down into it right so by us thinning it out look now we able to get seasoning into the deepest part right so now I’m going to take it we leave it like that right and then we flip it okay folks so listen what we going to do with this right here now you know what we F to do we F to save that so listen I got my jar right here you know what I mean go ahead and put that strain on the top I just want to let y’all know this is a little bit on the warm side so I just take it and I just pour it in like this all right so look now let’s talk about this bread real fast I’m bringing my temp back up I went ahead and you know cleaned out the rest of the residue which you guys know what that was that was the fine right so now I like to use buns like this you guys can use any type of hamburger bun you would like I just say if you’re going to use something that’s whole like this go ahead and get yourself a serrated you know knife and let the knife do the work you don’t need to really saw just as you pull it just the weight of the knife should just go ahead and just cut right through it all right all right so you see those right here we going to come back with that mayil right I’m not going to give it a whole lot I’m just going to give it just a little bit that’s just enough just so that it like steam a little bit you know what I mean it just soften with the bun but you don’t want to make them too soft it depends on what type of you know bun or what type of like hamburger I’m making decides how much I put on there but you can see just a little bit goes a long ways then we just take them and just go ahead and set them okay folks so look let’s go ahead and take a look at it now you guys can go as dark as you would like for it to be this right here is is good for me right let’s take a look at this one but you guys got the gist of it I’m going to leave this one on just a little longer okay so after I take my toasted buns out right look I let it cool just a little bit but I got the fire back underneath it right now we getting ready to put that chicken in there for me I like to use a little extra uh version olive oil obviously this is infused you know what I mean the reason I say obvious that’s for those who’ve been following me you know what I mean uh you know I swear by it I got it it’s a little bit on the hot side but we wanted to be a little bit on the high side you know why cuz now is the time that we can put our chicken [Music] in yes sir marinate in that mayonnaise you know seasoned properly watch what we going to get out of this okay so look this is what we want to do folks listen now that we butterflied everything is pretty much equally equal height right so we want to manage the fire cuz we don’t want it to be too dark overed on one side or nothing like that right cuz I tell you guys presentation is everything so it was a little bit on a medium high side soon as I put everything in here I went down to a medium flame now don’t forget we doing chicken so we going to have to you know like check it right so if you come you guys come on over here and take a look look I got a meat thermometer listen this is how I check and make sure that I’m 165 right that’s the chicken this is white meat that’s breast so that’s what you want to have and if you’re lucky you know get yourself one of these check it out you even got the signature on it okay so not to be going back to you know my products listen all of the products that I sell that’s under my brand listen these are low sodium product right so just a little bit of salt just wakes it up just a little bit right I like to cook with kulture salt you know what I mean you don’t need much usually when I do what I do you know and I serve whatever I’m serving nobody has to go back and do anything else now sometime they do those are for the people that have that high tolerance for salt but this right here is what we want to have then we flip it over notice I didn’t really use no pepper cuz pepper give you that dark look and it kind of like Burns right takes on a different taste which is the taste that we like but we doing this right now for the presentation okay folks so look now I’m about to give up you know a little bit more game right you ever notice that when you put you know meat inside of a pan whether it’s uh cast iron or whether it’s in a stainless steel you know how it sticks and then people be looking at the bottom and all of that you want to know when it’s time to flip or when it releases itself let you know that that’s cool now watch this I’m just going to take this I haven’t done anything with it I’m just going to do like this look you see how it slide obviously that didn’t stick right so let’s look at it for the first time right now and look at that right there that right there get that money don’t it now this one here I’m going to let it cook just a little bit longer cuz you can see this was the top part of that breast that real real thick part it kind of like a little thicker there and it slows down so we going to allow that to cook just a little bit longer before I you know flip it [Music] over Okay so look this is my burger press a lot of you guys have you know have this already it’s got a nice little weight to it and you see this one right here look it see how I told you that this was like the bigger part of the breast so listen if you want to get a more of a flat surface you could just set this on the top trust me all of the places where you go and eat at when they cook on the gridle everybody has something like this to just set on the top I’m going to go ahead and take this my mandolin you guys know I like using my mandolin whenever I can it’s nice is safe and most of all it’s even so I’m going to be using my Sriracha meil right let’s go ahead and get some of this on here all right so now we going to add a little lettuce you guys use whatever type of greenery you want to I don’t care if you put kale on it doesn’t bother me you know I mean you what you’re doing is you making what’s best for you right so I’m going to go ahead and just put this piece on there just like that I’m going to get myself a slice of this tomato right now if you come on over here look we’re going to go ahead and take this off I just temp this matter of fact just to let you know that that’s right then I’m going to go ahead and just add this right here on top just as you see right now it’s up to you if you want to put a slice of cheese on there you can you know you know what I mean or you can leave it like that you can put pickles on it you don’t have to but I want you to take a look at that work that work is look at how that grilled up now just imagine if I have done it outside anduse it with maybe some of that Kingsford you know what I mean or did it in the pellic grill however you want to do it right but we’ll just put it on like that I’ll grab a top I’m going to put a little bit of this on here like [Music] this right we’re going to take that and then we just going to put this right over the top if that ain’t no grilled you know a grilled chicken sandwich I don’t know what it is so now we’ll take this one we’ll put this on the top right here and if you guys notice I didn’t put no bacon on the others you know what I mean cuz some of these people right here around here talking about they claiming them you know what I mean so they like hey don’t put no bacon on mine I got everybody spoiled on that beef bacon then we go ahead and put that top on then once we do that you guys can pull the bacon out you know if you want the bacon to be seen I guess for the picture yeah let’s do it but that right there is how you grill chicken okay so you guys just seen how you know how I do it right it’s the really the butterfly it’s the fact that we put the Mayo and the seasoning on there to marinate and it kind of like just make the meat a little bit more juicier you know what I mean so listen I’m not going to overt talk it I’m going to go ahead and just cut this down like this right then if I take it like this now we’ll be able to see look at that that’s that juicy white meat right there folks now I’m going to get out I’m going to put this over here you you know what let’s just bite it on this side but you can see it’s juicy any juices you see running off of this right now that’s from the chicken right cheers y’all I don’t know like I don’t know if the video does it justice or not but when you buy end of this you saw it dripping that’s after it’s just been relaxing and you know kind of like resting on his own you know what I mean that’s what it produces so listen if you follow this technique the way I did we butterfly we marinate it we use may we seasoned it then we put it in the pan listen whether it’s the pan or the grill we didn’t mess with it until it released itself right we use the meat thermometer right so we got 165 then we took it off let it rest while you get everything together and then go ahead and eat it I bet you y’all y’all coming back some of y’all I know man I had it at my friend’s house and all that kind of stuff uh this the proper way to do it folks now I can barely talk so check it out if you’re new to my channel let me take this time to say thank you for watching this video don’t forget to like smash that subscribe button and tell everybody out here there’s a channel out here that’s giving up the gyms folks and taking the mystery out of cooking I know I caught y’all off guard and with that being said listen I’m about to eat I’m out peace o [Music]