G
Guest
Guest
Chicken Steak Sandwiches
From Weber's Recipe of the Week
Guacamole
2 ripe Hass avocados
2 tablespoons prepared salsa
2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
Kosher salt
4 large boneless, skinless chicken thighs, about 4 ounces each
Extra virgin olive oil
Freshly ground black pepper
Dried red pepper flakes
4 slices pancetta, cut bacon thickness
4 hamburger buns
To make the guacamole: In a small bowl, mash the avocado and mix with the remaining ingredients, including salt to taste.
Trim the chicken thighs of any fat hanging off the sides and make 1 or 2 shallow cuts on the thickest part of the bone side of each piece. Place each chicken thigh between two pieces of lightly oiled plastic wrap or in a sandwich bag and gently pound to an even thickness of about 1/2 inch. Brush each thigh with oil and season with salt, pepper, and red pepper flakes to taste.
Grill the pancetta over Direct High heat until the slices are crisp, about 2 minutes, turning 2 or 3 times. Grill the chicken thighs over Direct High heat until fully cooked but not dry, 6 to 8 minutes, turning once. Lightly toast the hamburger buns over Direct High heat, about 30 seconds.
Spread the buns generously with guacamole and top with the chicken and pancella pieces. Serve warm.
Makes 4 servings
From Weber's Recipe of the Week
Guacamole
2 ripe Hass avocados
2 tablespoons prepared salsa
2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
Kosher salt
4 large boneless, skinless chicken thighs, about 4 ounces each
Extra virgin olive oil
Freshly ground black pepper
Dried red pepper flakes
4 slices pancetta, cut bacon thickness
4 hamburger buns
To make the guacamole: In a small bowl, mash the avocado and mix with the remaining ingredients, including salt to taste.
Trim the chicken thighs of any fat hanging off the sides and make 1 or 2 shallow cuts on the thickest part of the bone side of each piece. Place each chicken thigh between two pieces of lightly oiled plastic wrap or in a sandwich bag and gently pound to an even thickness of about 1/2 inch. Brush each thigh with oil and season with salt, pepper, and red pepper flakes to taste.
Grill the pancetta over Direct High heat until the slices are crisp, about 2 minutes, turning 2 or 3 times. Grill the chicken thighs over Direct High heat until fully cooked but not dry, 6 to 8 minutes, turning once. Lightly toast the hamburger buns over Direct High heat, about 30 seconds.
Spread the buns generously with guacamole and top with the chicken and pancella pieces. Serve warm.
Makes 4 servings
