I grew up eating a succession of bland dishes made with boneless, skinless chicken breasts. Apologies to my dear mother, who is actually quite the cook these days, but young JB Mays grew up detesting the soulless, chewy beige-ness of the boneless, skinless supermarket chicken breast.

Fast forward to present day, and my ridiculous Sriracha addiction. I believe that I would enjoy a sandwich made of carpet samples given ample amounts of the Rooster Sauce. So one day, after watching too much food television, I decided to empty the spice cabinet, use a brine I picked up from one of my cookbooks, and do justice to the potential of the chicken breast. The blackening spice gives a nice seasoning base, and the Sriracha mayo puts that business right over the top.

The Setup

- 2 boneless chicken breasts, butterflied and halved
- 1/4 c Kosher salt
- 1/4 c sugar
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/4 tsp oregano
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 1 red onion, sliced
- 4 tbsp Sriracha
- 1/4 c mayo
- Lettuce
- 1 red pepper
- Olive oil

Cooking

1. Mix 1/4 c each of the salt and sugar into at least a quart of water in a large bowl. Stir to dissolve and place in the four chicken cutlets. Let brine soak in for 30 minutes.

2. While the cutlets are brining, core the red pepper and slice into 8 pieces. Rub with olive oil and grill for 3-4 minutes per side, until soft.

3. Mix the Sriracha with the mayo until evenly mixed. Start with 2 tbsp, taste, and adjust to your preferred level of spice.

3. Remove the chicken cutlets and pat dry while you pre-heat the grill (or grill pan, or broiler) to medium-high.

4. Brush the chicken with oil and apply the spice mixture generously – patting it in, rather than rubbing.

5. Grill the chicken for 3-5 minutes per side, depending on thickness.

6. Remove chicken and rest under foil while you toast the rolls and spread Sriracha mayo on the bottoms.

7. Top rolls with chicken, lettuce, tomato, and grilled red pepper.