Head Country


Head Country

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BBQ Bacon Chicken Sandwich

The BBQ bacon chicken sandwich: It's a classic for a reason. This version comes stacked with chicken hot off the grill, melty cheese, and added (and optional) spice with grilled jalapeños. It all comes together in an impressively brief 30 minutes.



6 strips of bacon (cooked)
1 C. cheddar cheese (shredded)
1 1/2 C. Head Country Bar-B-Q Sauce (I use Hot and Spicy)
4 chicken breasts
2 Tbsp. Head Country Championship Seasoning, Sweet & Spicy
1 tsp. garlic salt
4 galapenos
4 buns (I use brioche)
1/2 stick butter
chopped green onion, for garnish

Cooking Instructions

Set grill to medium-high heat.

Sprinkle both sides of the chicken breasts with Championship Seasoning and salt. Place chicken on the grill.

After 4 minutes, rotate the chicken 90 degrees and cook for another 3-4 minutes. Flip the chicken and repeat the rotation to get those nice grill marks.

Once the chicken has reached an internal temperature of 160 degrees F, brush 1 C. of barbecue sauce over the four breasts.

Place bacon over the barbecued chicken. Sprinkle on the shredded cheddar cheese.

Close the lid and cook for an additional 2-3 minutes, or until the cheese has fully melted.

Remove chicken from the grill and onto toasted brioche buns, or to a plate for assembly. Sprinkle with green onion for garnish.

To make the jalapeños:
Wash and dry whole jalapeños. Once the chicken is placed on the grill, add the jalapenos, charring but not burning them on each side. Chopped and add to sandwiches, or if you're like me, serve them on top of the bun so each person has the option of kicking up the spice level of their sandwich.

To make the toasted buns:
Melt butter in a microwave-safe dish. Brush the insides of each bun liberally with the butter. If your grill has enough empty space while grilling the chicken, place the buns butter-side down against the grill grates to toast the bread. Or, place the buns butter-side up under a broiler for 1-2 minutes.