Pound Chicken: Lay a chicken thigh on your chopping board and cover with cling film (pinch around edges so no moisture escapes). Use a rolling pin or mallet to pound until even thickness, but not so thin it starts breaking apart. Repeat with remaining thighs.
Marinade: In a shallow bowl or the base of a zip lock bag, use a fork to whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, cayenne pepper, lime juice and olive oil. Add in chicken thighs and combine until they're all completely covered with the marinade. Marinate for as long as you have time for (up to overnight). If you're in a rush just rest at room temp as you prep the other ingredients.
Grill Chicken: Bring chicken to room temp if marinated in the fridge, then add to a griddle pan over medium high heat. Fry until it begins to char (4-5mins), then flip and continue frying until charred on the second side and piping hot through the centre. Place to one side to rest.
Sandwich: Stack the sandwich in the following order - bottom bun, chipotle mayo, lettuce, tomato, bacon, chicken, crispy onions, top bun with more chipotle mayo spread on it. Enjoy!
Quick Demo
Notes
a) Can I use Chicken Breast? - Yep! Just make sure it's boneless/skinless and around the same weight (5oz/150g per breast). Same method apart from that. They will cook slightly quicker than thigh.b) Crispy Fried Onions - You can buy these at the store or make your own. You could even use onion rings if you fancied!c) Marinating - Longer the better, but even just 15mins will work wonders. In all cases though just make sure you bring the chicken close to room temp before frying. If you fry cold chicken it'll seize up and go chewy.d) Brioche Buns - I like using brioche buns because the sweetness balances out the spice of the chicken/chipotle mayo. You can use other burger buns if you wish! To toast them just place in a dry scorching hot pan until lightly charred, or place under the grill and broil.e) Calories - per sandwich without the fried onions:
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.