Serious eating / Joshua Bousel
While skinless, boneless chicken breast isn’t ideal for grilling in most cases, we’ve found a way to make it without drying it out: Start with flat, brined breast slices and cook them over heat. sharp to quickly form a blackened, smoky crust. Spicy, moist chicken is sandwiched in a warm grilled club roll, topped with pepper jack cheese, Sriracha mayonnaise, grilled onions, peppers and lettuce.
