Grilled chicken burger with bacon and raclette

Name: Grilled chicken burger with bacon and raclette
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 small chicken breasts (about 5 oz / 150 g each); 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) honey; 2 tablespoons (30 ml) balsamic vinegar; 1 teaspoon (5 ml) smoked paprika; 1/2 teaspoon (2.5 ml) Italian seasoning; 1/2 teaspoon (2.5 ml) garlic powder; Salt and freshly ground black pepper; 1/2 cup (125 ml) mayonnaise; 2 teaspoons (10 ml) Sriracha; 1 teaspoon (5 ml) Mexican chili powder; 1/2 teaspoon (2.5 ml) garlic powder; Salt and freshly ground black pepper; 8 slices smoked raclette cheese, such as Le Boucan (4.5 oz / 130 g); 1/2 lb (250 g) sliced bacon; Lettuce leaves; Tomato slices; 4 brioche hamburger buns

Preparation 20 min
Refrigeration 1 h
Cooking 45 min
Servings 4
Freezing I do not suggest

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Ingredients for the marinade

4 small chicken breasts (about 5 oz / 150 g each)
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) balsamic vinegar
1 teaspoon (5 ml) smoked paprika
1/2 teaspoon (2.5 ml) Italian seasoning
1/2 teaspoon (2.5 ml) garlic powder
Salt and freshly ground black pepper

Ingredients for the spicy mayo

1/2 cup (125 ml) mayonnaise
2 teaspoons (10 ml) Sriracha
1 teaspoon (5 ml) Mexican chili powder
1/2 teaspoon (2.5 ml) garlic powder
Salt and freshly ground black pepper

Ingredients for the grilled chicken burgers

8 slices smoked raclette cheese, such as Le Boucan (4.5 oz / 130 g)
1/2 lb (250 g) sliced bacon
Lettuce leaves
Tomato slices
4 brioche hamburger buns

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Preparation

Put the chicken breasts in an airtight container and set aside.
Whisk the marinade ingredients together in a bowl and season with salt and pepper. Pour half of it over the chicken, close the container and turn the breasts to coat. Refrigerate for 1 hour. Keep the other half of the marinade in the fridge in a separate bowl, untouched by the raw chicken, for basting on the grill.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lay out the bacon slices. Bake for 20 to 25 minutes, until the bacon is crisp but still bends. Transfer to a few layers of paper towel and press to blot the fat. Set aside.
Stir the spicy mayo ingredients together in a bowl, season with salt and pepper, and refrigerate.
Preheat the barbecue on high, then bring it down to medium. Oil the grates. Lay the breasts over direct heat and sear 3 to 4 minutes per side, brushing constantly with the reserved marinade. Lay the cheese over the breasts, move them to indirect heat and finish cooking with the lid down until the chicken reads 165°F (74°C) at the thickest point and the cheese has melted.
Build the burgers. Spread a generous layer of spicy mayo on both cut sides of the buns, then lay a few lettuce leaves on the bottom. Add a chicken breast, a few slices of bacon and a slice of tomato. Cap it, and run a sandwich pick through the whole thing to hold it together.