This mouthwatering recipe come to us from Nate with White Thunder BBQ. This is a perfect way to utilize the GrateGriddle or simply flip over your GrillGrates and cook on the back side.
4 pieces of cooked bacon
2 chicken breasts, tenderloins removed
2-3 T blackening seasoning
2 nice leaves of Boston Lettuce (Bibb or Butter Lettuce)
4 pieces Swiss Cheese
1 cup Guacamole (or fresh avocado)
2 Brioche Rolls, sliced in half
Partially butterfly the chicken breast.
Place plastic wrap over chicken and pound to 1/4 inch thick.
Season both sides of chicken liberally with blackened seasoning.
Invert two GrillGrate panels so that the flat side is up and set from to med-high heat or 500 at the grate surface.
Lightly oil the grates immediately before placing the chicken. Cook chicken 3-4 minutes per side (it may be helpful to use a grill press to create more contact with the grates to create more of a blackening effect)
After flipping the chicken, toast the buns and put the cheese on the cooked side of the chicken to melt. Cook to an internal temp of at least 165F. Remove from grill