by Chris Colby
- 4 medium rooster breasts, boneless and skinless
- 11⁄2 ounces full-sodium rooster broth
- 1 ounce olive oil
- Salt and pepper, to style
- 4 hamburger buns
- Leaf lettuce
- Slices of tomato and purple onion
- 3 tablespoons mayonnaise
- 2 teaspoons white or rice vinegar
- 1 pinch onion powder
- 1 pinch garlic powder
- 1⁄4 teaspoon chile scorching sauce
- 1⁄4 teaspoon granulated sugar (non-obligatory)
- Day earlier than grilling: Make sauce by stirring collectively all substances. Cowl and retailer in fridge in a single day.
- Minimize and trim rooster breasts into patties: Lay breast on a chopping board with the rounded aspect up. Holding a pointy carving knife parallel to the floor of the chopping board, slice breast to a good thickness, making a patty about 1⁄2 inch thick. Trim the patty to barely overlap buns after grilling. Repeat for remaining breasts, setting apart trimmed items for stir-fries or different dishes. Place patties in a food-storage container and add broth, cowl, and refrigerate in a single day.
- To cook dinner: Construct a hearth in grill and let it burn right down to coals. Clear grate with a brush and wipe with olive oil. Shut grill lid, with vents open, and let sit 5 minutes. In the meantime, season rooster patties with salt and pepper. Place patties on grate and cook dinner, flipping them 3 times, at intervals of 11⁄2 to 2 minutes. On the second flip, rotate the patties by a quarter-turn to create diamond-shaped grill marks. Maintain the grill lid closed besides when flipping patties or checking temperature.
- Take away patties instantly when inside temperature is 160 levels at thickest half, and let relaxation a number of minutes. Inner temperature will finally climb to 165 levels.
- Serve patties on buns with layers of lettuce, tomato, and onion, plus sauce.
These sandwiches mix savory grilled rooster with a tangy, mildly spicy sauce. Maintain the grill lid closed besides when flipping the meat, and pull the rooster from the grill as quickly because it hits 160 F. Yield: 4 servings.
