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1
Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. Repeat with remaining 3 breasts.
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2
In a medium bowl whisk together the the water, salt, and sugar until the solids are dissolved. Add chicken breasts and refrigerate for 30 minutes.
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3
Meanwhile, combine avocado, jalapeno, cilantro, 3 tablespoons of vegetable oil, water, and lime juice in blender and puree until a smooth, creamy sauce forms. Season green sauce with salt.
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4
When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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5
and
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6
the grilling grate. Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.
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7
Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
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8
While bacon cooks, place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken. Continue to cook until second side is browned. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150u00b0F (or 160u00b0F if you really want to stick to FDA guidelines) on an instant read thermometer inserted into the center of breast. If chicken browns too much before it registers 150u00b0F, move to cool side of grill, cover, and let cook until chicken reaches temperature. Remove chicken from grill, let rest for 5 to 10 minutes.
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9
Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
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10
Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half. Sprinkle 2 tablespoons of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 chicken breast, 3 bacon pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.
