I had every intention of using my outdoor grill for this spicy grilled chicken sandwich. Mother Nature thought otherwise. Sometimes you must bring the camping aromas indoors and be cheered by your smoke alarm. In this case, the alarm remained dormant and my chicken had just enough char to resemble outdoor cooking.
I set my induction cooktop to 8 and used my un-greased grill pan. I grilled each bacon-wrapped cutlet 4 minutes per side using a splatter screen. Had I used the outdoor grill, I would have also used a griddle with a draining edge to collect the bacon fat and avoid flare-ups. I drained the fat and placed the cutlets on a wire rack 6 inches under the broiler preheated to 375°F convection. Three bacon-wrapped chicken pieces were cooked in 7 minutes. The fourth piece required an additional minute to a temperature of 165°F.
My chicken pieces were lightly charred with crispy bacon and a juicy and moist interior. As for the flavour, the 6 hours marinating worked to create a chile flavoured chicken. I used bird’s eye chiles that I had frozen with seeds and membranes. The heat was just enough to flavour without tongue burning.
I tried this recipe while on a calorie budget. To shave off calories, I served my cutlet on half a toasted bun and omitted the mayo. The residual moistness of the bacon was enough of a treat. Served alongside charred asparagus with a dollop of green goddess dressing, this chicken was a tasty dinner.
David Leite
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