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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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4-6
5 minutes
15 minutes
Preheat your Blackstone to medium-high.
Season the chicken thighs by lightly coating both sides with olive oil, kosher salt, coarse black pepper, garlic powder, and smoked paprika.
On the hot zone, add a little olive oil to the griddle and start cooking the chicken. Flip when a beautiful crust forms, flipping often to avoid burning. Remove to rest when fully cooked.
While the chicken is cooking, set another zone to medium and begin cooking the bacon. Two slices per sandwich are recommended. When cooked to your liking, remove and drain on a paper towel.
As the bacon and chicken cook, prepare the special sauce. In a small mixing bowl, combine 1/2 cup of Duke's mayo, 1/3 cup of Ranch dressing, a pinch or two of kosher salt and coarse black pepper, 1-2 tsp of smoked paprika, 1-2 tsp of garlic powder, juice from one lemon, chopped red chiles or red pepper flakes, and 1 tbsp of minced chives. Stir and set aside.
Once the chicken and bacon are done, use some bacon fat to toast the Texas Toast Garlic Bread on the griddle. Ensure it's not swimming in bacon fat, just enough to coat the bottom for a beautiful toast. Remove when both sides are perfectly toasted.
While the bread is toasting, chop the chicken into medium-sized pieces and return it to the griddle on medium heat with some shredded Pepper Jack cheese. Toss to melt the cheese and make everything gooey.
Thinly slice tomatoes and chop the romaine lettuce.
To assemble, spread some of the sauce you made on the bottom of the Texas toast, add lettuce, sliced tomato, a portion of the cheesy chicken, top it off with more sauce, and crown the beauty. Enjoy!
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