Recipe courtesy of Billy Parisi in partnership with Cobblestone Bread Co. For more recipes from Billy, visit their blog billyparisi.com. To view original recipe, click here.
Ingredients
- 3 tablespoons of brown sugar
- 1 ½ teaspoons of dry oregano
- 1 ½ teaspoons of onion powder
- 1 ½ teaspoons of garlic powder
- 1 ½ teaspoons of Kosher salt
- 1 teaspoon of ground mustard
- ¼ teaspoon of ground ginger
- ¼ teaspoon of chili powder
- ¼ teaspoon of chipotle powder
- ¼ teaspoon of paprika
- 6 chicken breasts
Chipotle Mayonnaise Ingredients
- 2 cups of mayonnaise
- 3 finely minced chipotle peppers in adobo sauce
- 1 ½ tablespoons of red wine vinegar
- 1 teaspoon of sugar
- Kosher salt to taste
Toppings Ingredients
- 3 thinly sliced heirloom tomatoes
- 1 head of butter leaf lettuce, leaves reserved only
- 2 thinly sliced avocados
- 2 cups of packed kale microgreens
- 24 pieces of crisp cooked bacon
- 1 pound on thinly sliced lean ham
- 12 fried eggs to desired amount of doneness
- 12 slices of mozzarella cheese
- 12 slices of pepper jack cheese
- 12 toasted Cobblestone Bread Co.™ Sesame Twist Buns
Instructions
Combine all of the herbs and spices in a small bowl and generously add and rub into the chicken breasts on all sides and let it marinate for at least 2 hours and up to 48 hours.
Smoke the chicken on the Big Green Egg for 2 hours or until the chicken reaches an internal temperature of 165°F/74°C. Once it is to temperature, wrap each breast in foil and let stand for 30 minutes before slicing.
I think this recipe sounds great but it does not specify what temperature to smoke the chicken breasts at.