Serious Eats / Joshua Bousel
While skinless, boneless chicken breast isn’t ideal for grilling in most instances, we found a way to do it without drying it out: Start with flat, brined breast slices and cook them over high heat to quickly form a smoky blackened crust. The spicy, moist chicken is sandwiched in a warm grilled club roll, layered with pepper Jack cheese, Sriracha mayo, grilled onion, peppers, and lettuce.
