Sweet and Spicy Grilled Chicken Sandwiches

Ingredients

• For the brine:
• 2 quarts cold water
• 1/3 cup kosher salt
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 4 skinless, boneless chicken breasts
• For the barbecue glaze:
• 3/4 cup ketchup
• 1/4 cup apple juice
• 1/4 cup cider vinegar
• 3 tablespoons jalapeño jam
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• For the bacon rub:
• 1 tablespoons sugar
• 1 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 6 slices thick cut bacon
• 4 slices provolone cheese
• 4 potato rolls
• 2 tablespoons butter, softened
• 2 roma tomatoes, sliced into 1/4-inch rounds
• 1 red onion, thinly sliced
• 4 leaves red leaf lettuce, washed and dried
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Slip one chicken breast into a resealable plastic bag, or sandwich it between 2 pieces of plastic wrap. With a meat pounder, rolling pin, or small skillet, tap it out until the thickness is even and about 3/4-inches high. Do the same with the remaining 3 breasts.
2. For the brine, whisk the water with the salt, white sugar, and brown sugar in a medium bowl until the grains disappear. Add the chicken breasts, then refrigerate them in the brine for 30 minutes. Lift the chicken out, dry it well with paper towels, and return it to the fridge until grilling time.
3. For the glaze, set a medium saucepan on the counter and add the ketchup. Whisk in the apple juice, then the cider vinegar and jalapeño jam. Add the maple syrup, honey, dark brown sugar, and molasses, then whisk in Worcestershire sauce along with the hot sauce. Finish with the salt, cayenne pepper, and garlic powder. Put the pan over medium heat and bring the mixture to a boil. Lower the heat to low and let it simmer until it thickens slightly, about 15 minutes, then take it off the heat.
4. For the bacon rub, stir the sugar, chili powder, cumin, and cayenne together in a small bowl. Arrange the bacon on a plate, then dust both sides with the rub.
5. Light one chimney full of charcoal. Once the coals are burning and coated in gray ash, dump them out and bank them on one side of the charcoal grate. Put the cooking grate on, close the lid, and let the grill heat for 5 minutes. Scrub the grate clean and oil it. Set the bacon over the cooler side, close the grill, and cook it until crisp, about 10 minutes, turning it at the halfway point. Move it to a plate, then snap the strips in half.
6. Set the chicken directly above the coals; let it brown well on the first side, 3 to 5 minutes. Turn the pieces over and brown the second side. Slide the chicken to the cooler side of the grill and coat it all over with barbecue glaze. Lay one slice of provolone cheese on each chicken breast. Cover the grill and keep cooking until the cheese is melted and an instant read thermometer pushed into the center of a breast reads 160 degrees F, about 5 minutes more. Give the chicken 5 minutes on a plate to rest.
7. Spread a light layer of butter over the cut sides of the potato rolls. Set the rolls cut side down over the hot side of the grill until they pick up a little toast, about 1 minute; move them to a tray. For each bun, add a chicken breast, then tomato, onion, lettuce, and bacon. Serve right away with the remaining barbecue glaze.