•Yes, I know, another bacon and jalapeño recipe….you’re welcome!! Seriously, this is the best thing I’ve made in a long while. Have made it twice for the hubs and I over the last couple of weeks and both times we just sat there staring at each other and groaning, it’s that good! The melty cheese, the grilled jalapeño, juicy chicken, toasted bun and the avocado mayo….get out of town! It’s not an overly spicy burger, to us it’s just right with a little kick, but you can adjust the heat to your liking. Perfect for your next BBQ, can be easily multiplied and prepped ahead.for the burgers 2 small chicken breasts or one large pounded out and cut in half 4 slices of thick cut bacon-cooked to your liking sliced tomatoes thinly sliced red onion 2-4 slices of cheddar cheese- could also use monterey jack or pepper jack cheese 2 large hamburger buns of your choice-buttered and toasted on the grill for the marinade 2 limes- zested and juiced 1 lemon- zested and juiced 1 large garlic clove- very finely minced 3 tbls olive oil 1/2 tsp kosher salt 1/2 tsp cracked black pepper 1/2 tsp smoked paprika 1/4 tsp red pepper flakes 1 large or 2 small jalapeños- thinly sliced, seeds and all for the avocado mayonnaise 1 large garlic clove 1/2 jalapeño cut in half lengthwise with all the seeds and ribs attached- can remove to adjust to your liking 1/8 tsp kosher salt 1/8 tsp cracked pepper 1 tsp lime zest juice of 1 lime 1/2 tsp spoked paprika 1/3 cup mayonnaise 1 large ripe avocado handful of cilantro- about 1/3 cup approx serves 2 but can easily be multiplied prep and cooking time- marinate at least 2 hours cooking and prep 1 hour special equipment- BBQ or grill pan and a food processor for mayo ( can make by hand)
Pound the chicken breasts with a meat mallet if needed to make sure they are the same thickness all around if needed and place in a high rimmed dish. Mix all of the ingredients for the marinade in a small bowl and then add the thinly sliced jalapeños. Pour the mixture over the chicken and let marinade in the fridge for at least 2 hours, up to 4. Make sure to flip, rotate and baste a couple of times if you can. Meanwhile let’s make the avocado mayo….. In a food processor (or by hand, but will be chunkier) add roughly chopped jalapeño, garlic, salt and pepper. Depending on your machine, pulse until finely minced. Scrape the sides down and add the mayo, lime, smoked paprika and the beautiful avocado. Pulse a couple of more times until smooth. Add in the cilantro and just pulse a couple of times. Transfer to a bowl and cover with plastic wrap, pushing it right against the mayo so it doesn’t brown, and pop into the fridge to let chill with the chicken. Ready to cook? Using a BBQ or grill pan, cook the chicken until the eternal temp reaches 165° and no longer pink in the middle. Hey! Remember those jalapeños in the marinade? Make sure to add them to the grilling process. Set the grilled jalapeños aside and make sure to add to the top of the cooked chicken before adding the glorious cheese…..let melt. Assembly is pretty easy, do it how you like, but the Smitten way is….toasted bottom bun, avocado mayo, bacon, sliced onion, chicken, tomato slices and the top bun slathered in the yummy avocado mayo again. Cut in half and serve immediately♥Enjoy and you’re welcome !!