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Ultimate Chicken, Bacon and Avocado Sandwich

Chicken, bacon and avocado has become an extremely popular combination, especially in salads, but being a lover (and maker) of the king of carbohydrates – bread – I prefer it to be in the form of a sandwich. But, I was thinking to myself, what would be a way to take an already very nice combination of flavours up to the next level?

My answer? I decided to use skin-on chicken thigh, a vastly underrated and more flavoursome part of the chicken, and marinade it in a combination of smoked paprika, honey and rosemary and pan fry it to get a nice char. This adds a wonderful sweetness and smokiness to the sandwich to really elevate it and make it, in my opinion, the ultimate version of the Chicken, Bacon and Avocado Sandwich which would be fit to grace anyone’s lunch menu.

Ultimate Chicken, Bacon & Avocado Sandwich

Print Recipe
Serves: 1 Cooking Time: 15 mins


  • 2 x Chicken Thighs, Skin-on
  • 2 tsp Smoked Paprika
  • 1 tsp Cayenne
  • 1 tbsp Honey
  • ½ tsp Dried Rosemary
  • 4 x Rashers of Unsmoked Streaky Bacon
  • 1 x Ripe Avocado
  • 1 tsp Sea Salt
  • 1 tsp Ground Black Pepper
  • 2 slices of Bread



Mix the smoked paprika, cayenne, rosemary and honey together in a bowl, and add a teaspoon of water to make it a little thinner.


Place the chicken thighs into a food bag, pour over the paprika and honey mixture and make sure they're thoroughly coated. Pop them in a fridge for at least an hour to marinade, but as always longer is better.


Preheat the oven to 220°C (200°C Fan)/425°F/Gas Mark 7.


Once the chicken has marinaded, heat a pan with a drizzle of olive oil over a high heat. Once the oil has heated up, place the chicken thighs into the pan skin side down, and fry them in the pan for just a minute to caramelise and slightly blackened the chicken.


Place the rashers of bacon onto a foil-lined baking tray, and then place the chicken thighs onto the same tray. Place in the oven for 15 minutes until the bacon is crispy and the chicken is completely cooked (it should have an internal temperature of 80°C).


Peel, de-stone and dice the avocado, add into a bowl with a teaspoon of salt and pepper, and then mash it for a bit, but making sure it's still chunk.


Remove the chicken and bacon from the oven, and carefully remove the meat and skin from the bone (if the thighs aren't boneless) and chop the chicken into bite-size chunks - make sure you keep the skin on!


Butter one slice of bread and add your preferred sauce to the other slice, I went for mayo, and then lay the streaky bacon onto the bread, then spoon over the avocado, and then add the chicken meat and skin and top with the other slice of bread. Enjoy!

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