• Preheat the grill. Preheat your grill to 450 degrees F for 2-zone cooking, (one side with direct flame heat and the other side with no flames).
• Prep and grill the chicken. Season your chicken breasts on all sides with Hey Grill Hey Sweet BBQ Rub. Place on the indirect side of the grill. Close the lid and cook for 5-10 minutes per side, or until the internal temperature reads 145 degrees F.
  6 boneless, skinless chicken breasts, 3 Tablespoons Hey Grill Hey Sweet BBQ Rub
• Baste the chicken and grill over direct heat. Baste the chicken breasts on all sides with 1 cup of Everything Sauce (or your favorite BBQ sauce) and move them over to the direct heat side of your grill. Cook for 2-3 minutes per side, until the internal temperature reaches 160 degrees F. 
  2 cups Hey Grill Hey Everything BBQ Sauce
• Grill the bacon. When you move your chicken to the direct heat, arrange your bacon slices on the indirect heat side of the grill. Baste the bacon with maple syrup and cook for 2-3 minutes per side. Remove to a plate and set aside until ready to assemble your sandwiches.
  12 slices peppered bacon, ¼ cup maple syrup
• Add cheese and finish cooking the chicken. Add a slice of cheese to the top of each chicken breast and cook for 2-3 more minutes until chicken reaches 165 degrees F internal temperature. 
  6 slices medium cheddar
• Toast the buns. Toast your sandwich buns for 1-2 minutes over direct heat and set on your serving platter to assemble your sandwiches.
  6 sandwich buns
• Assemble the grilled chicken sandwiches. Place a leaf of lettuce and then your grilled chicken breast on the bottom bun. Top each chicken breast with 2 slices of the maple peppered bacon, 2-3 onion rings, a few pickled jalapenos, and a healthy drizzle of additional BBQ sauce. Serve hot and enjoy.
  ¼ cup pickled jalapenos, 4 leaves butter lettuce

Buttermilk Onion Rings

• Heat the oil. Preheat 6 cups vegetable oil in a large Dutch oven over medium high heat.
  6 cups vegetable oil
• Batter the onions. Place the flour, seasoned salt, and paprika into a gallon zip top bag and toss to combine. Pour the buttermilk into a second zip top bag. Working in batches, place the sliced onions in the flour bag and toss to coat thoroughly. Move the floured onion rings into the buttermilk and toss to cover. Use tongs to move the onion rings back to the flour bag and toss until each onion ring is coated with onions.
  2 cups flour, 2 cups buttermilk, 2 teaspoons seasoned salt, 2 teaspoons smoked paprika, 2 whole sweet onions
• Fry the onion rings. Fry the onion rings in batches for 3-4 minutes or until they are golden brown. Remove them from the fryer onto a paper towel so they can drain and sprinkle lightly with salt. Set aside until ready to assemble your sandwiches.