The Best F&$king Grilled Chicken Sandwich Ever

Ingredients

• 4 boneless skinless chicken breast halves, tender removed, 6 to 8 ounces each
• 2 quarts cold water
• 1/3 cup kosher salt, plus more for seasoning
• 1/4 cup sugar
• 1/4 small avocado, diced
• 1/2 large jalapeño, roughly chopped
• 1/4 cup roughly chopped fresh cilantro leaves and tender stems
• 5 tablespoons vegetable oil, divided
• 2 tablespoons water
• 1 tablespoon fresh lime juice, from 1 lime
• Freshly ground black pepper
• 6 slices thick-cut bacon, halved
• 4 soft white sesame burger buns, split
• 3/4 cup mayonnaise
• 1 cup crushed ruffled potato chips
• 1 cup shredded iceberg lettuce
• Four slices tomato
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Slip 1 chicken breast into a resealable plastic bag, or sandwich it between 2 pieces of plastic wrap. Reach for a small skillet, rolling pin, or meat pounder, and flatten the chicken until it is even all over and about 3/4-inches thick; do the same with the remaining 3 breasts.
2. In a medium bowl, whisk the water, salt, and sugar until no grains remain. Lower in the chicken breasts and chill them for 30 minutes.
3. While they brine, put avocado, jalapeño, cilantro, 3 tablespoons vegetable oil, water, and lime juice in a blender. Purée until the sauce is creamy and smooth, then season the green sauce with salt.
4. Light 1 chimney full of charcoal. When the coals are fully ignited and wearing gray ash, dump them out and pile them on 1 side of the charcoal grate. Put the cooking grate on, close the grill, and give it 5 minutes to heat. Scrub the grill grate clean and oil it. Take the chicken out of the brine, blot it dry with paper towels, add salt and pepper to taste, then use the remaining 2 tablespoons oil for a light brushing.
5. Set the bacon between the hotter and cooler parts of the grill. Cook it for about 15 minutes total, turning now and then, until the surface bubbles but the strips have not crisped or browned.
6. As the bacon cooks, set the chicken on the hot side of the grill. Grill until nicely browned, 3 to 5 minutes. Turn it over, then use a pastry brush or spoon to cover the top with green sauce. Keep grilling until the underside browns. Turn the chicken again and let that sauce set on the heat, about 1 minute. Coat the other side with more green sauce, turn it 1 more time, and keep grilling until an instant-read thermometer pushed into the center of the breast shows 150 degrees F (or 160 degrees F if you prefer FDA guidelines). If the outside is getting too dark before the thermometer reads 150 degrees F, slide the chicken to the cooler side, cover the grill, and let it finish cooking until it reaches the chosen temperature. Transfer the chicken off the grill and rest it for 5 to 10 minutes.
7. Lay the bun halves, cut sides facing down, on the hot side of the grill, and toast them lightly.
8. Spread 1 1/2 tablespoons mayonnaise over the inside face of every bun half. Scatter 2 tablespoons crushed potato chips onto the mayonnaise. For each bottom bun, start with 1/4 cup lettuce. Next comes 1 chicken breast; stack on 3 bacon pieces, set 1 tomato slice over them, and spoon 1 tablespoon green sauce on top. Put on the tops and serve right away.