Spicy Grilled Chicken Sandwich

By Leite's Culinaria

Ingredients

2 boneless, skinless chicken breasts (or substitute 4 thin chicken cutlets)
2 large red chiles (such as jalapeno or Fresno, seeded and chopped)
2 garlic cloves (chopped)
1 handful fresh flat-leaf parsley leaves (roughly chopped)
3 tablespoons olive oil
Table salt
4 strips of bacon
4 soft bread rolls or hamburger buns
Mayonnaise (to serve)
2 large handfuls baby arugula
2 tomatoes (thinly sliced)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

If using full size chicken breasts, lay the chicken on a clean cutting board. Gently press the palm of your hand on the chicken and use a sharp knife to slice it horizontally into 2 thinner pieces of uniform thickness. Place the chicken in a medium bowl.

In a small food processor, combine the chiles, garlic, and parsley. Add the olive oil and whiz until the mixture is finely chopped and flecked through the oil, 2 to 4 minutes.

Tip the marinade into the bowl with the chicken and toss together with your hands. Cover and refrigerate for at least 6 hours, or overnight.

Just before cooking, season each piece of chicken lightly with salt, and wrap in a slice of bacon.

Prepare a gas or charcoal grill for medium-high heat.

Lay the chicken on the grill and cook until it releases easily from the grill, about 8 minutes. Turn and cook until the chicken is cooked through to an internal temperature of 165°F (74°C) and the bacon has crisped, 4 to 6 minutes more.

Top the rolls with mayonnaise, the chicken, arugula, and tomato.