- 4 medium chicken breasts, boneless and skinless
- 11⁄2 ounces full-sodium chicken broth
- 1 ounce olive oil
- Salt and pepper, to taste
- 4 hamburger buns
- Leaf lettuce
- Slices of tomato and purple onion
- 3 tablespoons mayonnaise
- 2 teaspoons white or rice vinegar
- 1 pinch onion powder
- 1 pinch garlic powder
- 1⁄4 teaspoon chile hot sauce
- 1⁄4 teaspoon granulated sugar (optional)
- Day before grilling: Make sauce by stirring together all ingredients. Cover and store in refrigerator overnight.
- Cut and trim chicken breasts into patties: Lay breast on a cutting board with the rounded side up. Holding a sharp carving knife parallel to the surface of the cutting board, slice breast to an even thickness, creating a patty about 1⁄2 inch thick. Trim the patty to barely overlap buns after grilling. Repeat for remaining breasts, setting aside trimmed pieces for stir-fries or other dishes. Place patties in a food-storage container and add broth, cover, and refrigerate overnight.
- To cook: Build a fire in grill and let it burn down to coals. Clean grate with a brush and wipe with olive oil. Close grill lid, with vents open, and let sit 5 minutes. Meanwhile, season chicken patties with salt and pepper. Place patties on grate and cook, flipping them three times, at intervals of 11⁄2 to 2 minutes. On the second flip, rotate the patties by a quarter-turn to create diamond-shaped grill marks. Keep the grill lid closed except when flipping patties or checking temperature.
- Remove patties immediately when internal temperature is 160 degrees at thickest part, and let rest several minutes. Internal temperature will eventually climb to 165 degrees.
- Serve patties on buns with layers of lettuce, tomato, and onion, plus sauce.
These sandwiches combine savory grilled chicken with a tangy, mildly spicy sauce. Keep the grill lid closed except when flipping the meat, and pull the chicken from the grill as soon as it hits 160 F. Yield: 4 servings.